The Best Homemade Basic Pancake Recipe

I’ve tried countless pancake recipes, but this basic version never fails. It’s simple, reliable, and delivers that perfect balance of fluffiness and tenderness every time. The secret lies in the batter’s consistency and how you handle the heat. If you’ve ever wondered why your pancakes turn out dense or uneven, the answer might surprise you. Let’s break down what makes this recipe stand out from the rest.

Recipe

There’s something magical about a stack of golden, fluffy pancakes—crisp at the edges, tender in the middle, and just begging to be drenched in syrup.

This isn’t just any pancake recipe; it’s the one you’ll come back to every weekend because it’s foolproof, fast, and tastes like pure comfort.

Made with pantry staples you probably already have, these pancakes rise like a dream and have that perfect balance of buttery richness and subtle sweetness.

Whether you’re feeding a crowd or treating yourself to a slow morning, this recipe delivers pancakes so good, they’ll make you forget the boxed mix ever existed. Trust me, once you try them, you’ll never look back.

Ingredients

To whip up the perfect stack of fluffy pancakes, you’ll need a handful of pantry staples. The key is getting the right balance of dry and wet ingredients—trust me, it’s all about the texture. And don’t worry, I’ve got some smart swaps in case you’re missing something or feeling adventurous.

Dry Ingredients

• All-purpose flour: The backbone of pancake batter—it gives structure.
• Granulated sugar: Just a touch for subtle sweetness.
• Baking powder: Non-negotiable for that airy rise. Use aluminum-free if you can.
• Salt: Enhances all the flavors—don’t skip it!

Wet Ingredients

• Milk: Whole milk works best for richness, but any milk (or even a plant-based alternative like almond or oat) will do.
• Large egg: Binds everything together. No eggs? Try mashed banana or a flax egg.
• Unsalted butter, melted: Adds richness and guarantees tender pancakes. Swap with coconut oil if you prefer.
• Vanilla extract: A splash elevates the flavor—pure vanilla is a game-changer.

Optional Add-Ins

• Buttermilk: Swap regular milk for buttermilk for extra tang and fluffiness. No buttermilk? Mix milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
• Blueberries or chocolate chips: Fold them in for a fun twist.
• Cinnamon or nutmeg: A pinch adds warmth and depth.

Pro tip: Let the batter rest for 5–10 minutes before cooking. This allows the flour to hydrate and gives you those irresistible, airy pancakes.

And if you’re feeling fancy, a pat of butter and a drizzle of maple syrup on top is pure magic.

How to Make the Best Fluffy Buttermilk Pancake Recipe

• *Preheat your skillet or griddle*: Set it to medium-low heat to guarantee even cooking without burning the pancakes—this is particularly vital since buttermilk pancakes can brown quickly.
• *Combine wet ingredients*: In a separate bowl, whisk together buttermilk, melted butter (cooled slightly), and eggs. This secures a smooth, homogenous mixture without overworking the batter.
• *Mix wet and dry ingredients*: Gently fold the wet mixture into the dry ingredients using a spatula. Stir until just combined—it’s okay if there are a few lumps. Overmixing leads to dense pancakes, so less is more here.
• *Rest the batter*: Let it sit for 5-10 minutes. This allows the flour to hydrate and the baking powder to activate, resulting in fluffier pancakes.
• *Cook the pancakes*: Lightly grease your skillet or griddle with butter or oil. Pour ¼ cup of batter per pancake onto the surface. Cook until bubbles form on top and the edges look set (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
• *Serve immediately*: Pancakes are best enjoyed fresh off the griddle! Stack them high and top with butter, syrup, or your favorite toppings.

*Pro Tip:* Keep finished pancakes warm in a low oven (200°F/95°C) while you finish cooking the batch.

*Watch-Out Warning:* Avoid pressing down on the pancakes with the spatula—this flattens them and squeezes out the air, making them less fluffy.

Nutrition

Pancakes are a popular breakfast dish enjoyed by many. Here’s the nutritional breakdown for a basic pancake recipe.

Chef Tips

While making pancakes seems simple, a few key tricks can take them from good to great. I always heat the pan evenly and test its temperature by sprinkling a few water droplets—they should sizzle.

I avoid overmixing the batter to keep it fluffy. Flipping when bubbles form guarantees they’re cooked through.

I also let the batter rest for 10 minutes to activate the leavening agents for a perfect rise.