Best Homemade Pancake Recipe
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Rise and shine to the fluffiest and crispiest pancakes you’ve ever tasted with this family-favorite homemade pancake recipe.
This homemade pancake recipe, adapted from The New York Times Cookbook by Craig Claiborne, has been a beloved staple in my kitchen since my kids were little, and for good reason. Made with ingredients I always have hand — like flour, baking powder, sugar, salt, milk, eggs, and butter — the pancakes have the perfect texture: fluffy on the inside and crispy on the outside. While they’re delicious on their own, you can customize them with your favorite add-ins. When my kids were younger, I used to dot them with chocolate chips for a special treat. Now that they’re older, I sometimes add fresh or frozen blueberries (these banana and pumpkin variations are delicious, too). Once you taste try from-scratch pancakes, you’ll never look at boxed mixes the same way again. Homemade pancakes are just as easy to whip up and taste so much better.
What You’ll Need To Make the best Homemade Pancake recipe
Step-by-Step Instructions
Combine the flour, baking powder, sugar and salt in a bowl.
Mix well.
Combine the eggs and milk in a bowl.
Whisk to combine.
Pour the milk mixture and the melted butter into the dry ingredients.
Stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle the batter onto the skillet, using about ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.
Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary.
Wipe the griddle totally clean with a paper towel between batches. Serve immediately with maple syrup and a pat of butter, if desired.
How To Freeze Pancakes
The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
You may also like
- Banana Pancakes
- Pumpkin Pancakes
- Blueberry Buttermilk Pancakes with Blueberry Maple Syrup
- Old-Fashioned Yeasted Waffles
- Dutch Baby
Best Homemade Pancakes
Rise and shine to the fluffiest and crispiest pancakes you’ve ever tasted with this family-favorite homemade pancake recipe.
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 1 tablespoon baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 2 large eggs
- 1½ cups milk, plus more if necessary
- 4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
- Vegetable oil, for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a medium bowl, whisk the eggs and milk until evenly combined.
- Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
- Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
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- Per serving (4 servings)
- Calories: 240
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 33 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 7 g
- Sodium: 262 mg
- Cholesterol: 67 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I substituted almond milk and whole wheat flour. The batter was far too thick so I added more almond milk, about ¾ cup additionally, with good effect.
Yes I agree that the recipe changed. I preferred the original as it was the perfect quantity for my family. Big fan of the original recipe. Best pancakes I’ve ever had.
This recipe has changed! It was good but I wish I had taken down the original recipe. It’s the same ingredients but different measurements-you get more pancakes. They’re still good, but I am not sure exactly how they turn out because I used a shortcut to cook them in the oven. I think the salt could be reduced to a scant teaspoon, I found it slightly salty.
You can use the wayback machine to see old copies of webpages. https://web.archive.org/web/20190126072735/https://www.onceuponachef.com/recipes/best-breakfast-pancakes.html
This should be the old, smaller amount, version.
These were really good! I have to be honest, I didn’t expect much since the ingredients are so basic and the recipe does not use buttermilk. But the taste and texture was wonderful!
Just for fun we topped the pancakes with the following:
salted butter, crunchy PB, banana slices, pure maple syrup, and whipped cream!
So good!
Is it possible to sub white whole wheat flour or whole wheat flour in this recipe? Or can you suggest other ways of adding fiber?
Hi Anita, White whole wheat would work here. Hope you enjoy!
Delicious.
Added a few raisins to the flour mixture, and this was a real treat this morning.
Thank you.
Hi. This Pancake Recipe looks amazing. I have been searching for a Lemon Pancake recipe. Is there anyway to tweak it to make Lemon Pancakes? I am open to Lemon Ricotta pancakes too.
Hi Rebecca, if you want to infuse a subtle lemon flavor to the pancakes, you could add a teaspoon of lemon zest to the batter. If you’d like a lemon ricotta pancake recipe, I’d look specifically for that, as this one would require too many tweaks. Hope you enjoy if you make these!
These are the best – Ever! Thank you Jenn. As usual you nailed it and made me look good:-). I followed the recipe to a T. Perfect blend of crispy on the outside and soft and fluffy on the inside. To whomever is reading the reviews wondering if this recipe is any good, you don’t have to go any further. Just follow Jenn’s recipe then sit back and bask in the praises.
Worked exactly as described. Puffiest pancakes we have made. Fought the urge to wisk the mixture longer. I doubled the recipe except used only half the salt and added 1/2 tsp Vietnamese Cinnamon from King Arthur Flour. Had all ingredients at room temperature. Alas, I forgot to add the vanilla I had planned. Will do that next time. 35 pancakes, ~4 inch diameter. Our gas stovetop runs a little hot so I used low on the front large burner and medium low on the smaller back burner for the long rectangular griddle that fits over them.
Hi Jenn, gotta say that I LOVE your website and have not yet had a fail with anything I have made from it. I have a question (or 2) about the pancake batter: If I prep a bunch batter to use during the week, how long will the batter stay good for in the fridge? When I am ready to use the batter, can it be used straight from the fridge? If not, how long would you say I should keep it out for prior to using? Does it need to come to room temperature? Yup, I know…that was 4 questions. 🙂
Thank you for your answer and for all the recipes you share!!
Hi Marsha, so glad you like the website/recipes! These are really best when the batter is made right before cooking as they will be much puffier, but you can get away with storing the batter overnight. If you do that, you don’t need to bring it to room temperature before using. Hope that helps!
I have used the Craig Clairborne recipe for years, I see you add a little sugar and butter instead of oil. I add a T molasses and vanilla, but will try the butter next time. We enjoy your daily suggestions and have never been disappointed in your recipes.
Funny this recipe came to me this AM and my daughter asked me if we could make pancakes. So when back to find your recipe and made them. Everyone loved them I made them as written but would add a little more sugar and a little less salt, really fluffy!!
Can I substitute the milk with water and/or almond milk?
Yep I think almond milk would work. Enjoy!
These pancakes are flawless – light, flavorful, fluffy, perfect level of sweetness, tender, absolute perfection. The batter was very thick and I used it as is for the first batch, then I added a little more milk. Both were delicious but I was able to determine when to flip a little easier with the batter slightly thinned. I added blueberries and we all agreed: they are the best pancakes we’ve ever had. I’m currently pleasantly full, and still can’t wait to have them again!
Best pancakes and that’s the verdict from my husband and three kids.
Can I use olive oil instead of vegetable oil? Thank you
Technically it will work, but I think olive oil would lend an off flavor to the pancakes – sorry!
Thank you! I’ll just go for the vegetable oil :))
Can you substitute the milk with buttermilk?
Hi Angelica, Unfortunately milk and buttermilk are not interchangeable in recipes, as they react differently with leavening agents like baking powder and baking soda. I do have a buttermilk pancake recipe in my second cookbook.
Best pancakes I’ve ever had! So fluffy and delicious!
I love this recipe! I have made these pancakes several times now. The only thing is I can not find the nutrition info (calories, protein, carbs, fat, etc.) Can you tell me where to find this? Thanks!
Glad you like them! I just added the nutritional info. 🙂
Can this recipe be doubled by just doubling the ingredients?
Sure!
I make these often and always add a tsp of vanilla. So good. Your banana pancakes are delicious too,, Thanks, Jenn
Has anyone noticed a change with this recipe? Not the recipe itself, but the batter is not as thick as it used to be when I first started making it. Before it make super fluffy cakes that I could watch rise. Now, using the same measurements and even cutting out the 2 extra tablespoons of milk, I have a much more runny batter and they don’t get as thick. Still delicious, though.
Hi Scott, Sorry that you’ve been having a problem with these! Did you by any chance change the brand of flour you’re using? Is your baking powder really old or expired?
I’ve been having the exact same problem recently. I make these almost every Saturday. In the past the batter was thick and the pancakes fluffy. Now the batter is very runny and the pancakes are super thin. I use King Arthur flour and have for some time now. I measured out one cup and weighed it in grams and it matches the recipe: 130g. My baking powder doesn’t expire until for another year and a half and I even tested it with boiling water to make sure it isn’t dead. I’ve at this same new issue with the pumpkin pancake recipe. What could be going wrong? Are the eggs and milk supposed to be cold or at room temperature or does that not matter?
Hi Wendi, That is so strange! Did you change the type of milk? Is it particularly humid where you live? Did you try adding a bit less milk to start? The temperature of milk and butter shouldn’t matter here.
It was the baking powder! I normally use the Sprouts brand baking powder and had a bought a different brand since Sprouts was out of baking powder. Even though I tested the new brand with boiling water and the expiration date is a long time from now, when I switched back to the Sprouts brand baking powder today, the recipe worked just as it should. I’m so happy because this is such a great recipe.
Hi Jenn!
I have had the same issues as the people above!
I started making these and it worked great, but the past couple of years the batter became runnier and the pancakes would flatten :/
I do not logically understand why because I use fresh ingredients always. The baking powder is even a better brand and since I bake often, it is always fresh. Anyway, hopefully we can come down to the culprit.
Best regards,
Sara
Although it doesn’t make sense, if like the other reader, maybe you want to try a different brand for one of the ingredients that may be the culprit which would be the baking powder or the flour. If you don’t use King Arthur flour, I may start by trying them with that. King Arthur has more protein which gives baked goods more structure. Please LMK if I can help in any other way!
This is the only recipe I’ve been using for years, and I have tried so many. My family LOVES IT. They are indeed perfect, soft and fluffy. I have to double the recipe as they are very ‘morish’ . It’s Good Friday today and I’ll be making these delicious pancakes for breakfast. Thank you so much and Happy Easter !!
Wow. After making these 10+ times I had to leave a review (although I rarely do!)… they are that good! So fluffy but also dense? And marvelously crispy? Can’t do any wrong with this recipe. Best pancakes in my memory that I’ve had at home or in a restaurant.
Yummmm…. Perfect! (Momma told me not to talk with my mouth full!)
I am a big fan of this website, and use the recipes here a lot, but I am very sorry to say but this was the absolute WORST pancake recipe I have ever tried. My husband and I only ate 1, or 2, and threw away the entire batch. I followed the recipe precisely, but the end result was very bad.
I tried this recipe for the first time this morning with no changes. WOW. It’s worlds better than the recipe I was using before. The taste is fantastic — there’s a hint of butter and the sweetness level is just right. My hubby and I started nibbling on the first few straight out of the pan while cooking the rest 😄🙈 I doubled the recipe so I’ll be sure to freeze the leftovers using your directions. Thanks so much, Jenn!
This is my family’s favorite, we make them every weekend!
I used to buy the store bought mix , but I’ve been trying to get away from the pre packaged stuff with all the chemicals and what not. I found this while searching for a “crispy pancake” recipe. Both my wife, (and daughter who eats them plain) commented they don’t taste as sweet as store bought, but they both liked them. I thought they were tasty too so I bookmarked the recipe and started making them at breafast time more often. I ended up quadrupling the dry ingredients, premixing them and storing in a container so it was easier to make quickly. Almost like store bought, but wayyy better! Even my dogs like them, but they’re biased. They like all people food. 🙂
Thank you Jenn!
Hi Jenifer!
We love the recipe. No more boxed pancake mix for us .
Many thanks
Kathy Pacifici
Thank you for a great recipe, Jenn!
For those extra lazy (or very rushed) mornings this recipe can be doubled and baked in a quarter sheet pan at 425F for about 12-14 minutes (as one gigantic pancake for slicing, that is). The top and bottom doesn’t get as golden and crisp as individual ones would in a pan but the saved time is worth it for us. 🙂
Made these for the first time 5 years ago, for my husband’s first Father’s Day. They were so good that they became the offical Father’s Day breakfast but now that my kids are older and have tried them, it’s pancakes every Sunday morning! Thanks for the recipe and the family tradition!
I have made them 1million times. I drop the eggs and use water instead of milk and vegetable oil in place of butter but still amazing
I made these pancakes with my eight year old granddaughter for Sunday breakfast. They were delicious and very easy to make. This recipe will be my go to for pancakes. Thank you Jenn for sharing.
The recipe is fantastic, however, no matter which pancake recipe I make, mine always turns out way flatter than than the pics. I follow the recipe but I must be doing something wrong. Any thoughts?
Hi Paula, What brand of flour do you use?
King Arthur
That’s the flour I would recommend. If you find that your pancakes are consistently thin, I’d cut back just a bit on the liquid you’re using. Hope that helps!
check the date on your baking powder
Make these. These are the best pancakes I have ever made. Every other recipe I tried has a baking soda aftertaste! Also, I love that the recipe is already in metrics.
Hi, I love this recipe but the batch is too small for my family. I’ve been trying to double this recipe but have failed multiple times. Can you help me?
Hi Esther, Happy to try to help. What kind of problems have you experienced when doubling the recipe? Are you sure you’ve doubled all the ingredients?
Delicious! We make these every Sunday morning
Jenn, I made these pancakes for my husband’s Valentine’s breakfast. He took one bite and said, “I wish Valentine’s Day breakfast was every morning!” Thank you for all of your wonderful recipes. I have tried a number of your recipes and they are delicious!
Thanks so much for this recipe, I have been using it for years with a lot of joy.
These are my adaptations:
flour+baking powder: sub with selfraising flour
sugar: sub with brown sugar, but only 1 tbsp
add 1 large tbsp sour cream
add a few frozen berries to each pancake while baking
This recipe is everything you want in a pancake! Crispy on the outside and fluffy on the inside! They are nice and thick without being heavy. They are delicious with syrup, cream, fruit, chocolate chips…really any topping you can think of… and to be honest, they are so tasty they don’t even need anything else. I suggest doubling the recipe because you will definitely eat them all and if for some reason you don’t, they are delicious cold as well! We like to eat ours with eggs and hash browns!
My kids and I love these pancakes! I make them without any sugar since we top them with fruit and maple syrup and they are delicious! Thanks for the great recipe!
This is now my all the time pancake recipe. They are exactly how my partner likes them: a little squishy on the inside, and crispy outside. 🙂
This is our go-to recipe for easy fluffy pancakes. I typically make a batch and freeze any leftovers to reheat in the toaster on busy weekdays for my children.