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Best Homemade Pancake Recipe

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Rise and shine! These fluffy homemade pancakes with irresistibly crispy edges are simply the best.

stack of pancakes on plate with berries and maple syrup

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

ingredients for homemade pancakes

Step-by-Step Instructions

Combine the flour, baking powder, sugar and salt in a bowl.

dry ingredients in a bowl Mix well.

whisked dry ingredients

Combine the eggs and milk in a bowl.

Whisk to combine.

whisked eggs and milk

Pour the milk mixture and the melted butter into the dry ingredients.

milk mixture and melted butter added to 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.

pancake batterHeat 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.

cooking pancakes on first sideFlip 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.

golden pancakes cooking on second sideWipe 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.

Video Tutorial


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Best Homemade Pancakes

Rise and shine! These fluffy homemade pancakes with irresistibly crispy edges are simply the best.

Servings: 16 medium pancakes
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

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

  1. In a large bowl, whisk together the flour, baking powder, sugar and salt.
  2. In a medium bowl, whisk the eggs and milk until evenly combined.
  3. 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.
  4. 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.
  5. 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

Powered by Edamam

  • Per serving (8 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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Comments

  • Absolutely delicious did not know how easy this was I will not be buying box pancake mix anymore, my kids loved it! I added Chocolate chips of course. TY Jennifer!
    Dawn

    • — Dawn Tecce on November 16, 2023
    • Reply
  • Straight forward recipe that delivers fluffy crisp-edged pancakes! Didn’t check ingredients before I started so in place of milk I used Chobani Pumpkin spice creamer. Loved the subtle ps flavor. Halved the recipe this time but will make again as written!

    • — Sheridan on November 15, 2023
    • Reply
  • My husband and daughter agree, best pancakes ever!
    It was so simple and quick to whip up on a busy Saturday 🌻

    • — Gina on November 11, 2023
    • Reply
  • I usually use a boxed “incomplete” mix (adding fresh egg), but yours came out a little better. The held together better when flipping. Also a good amount of baking powder so they rose well. I will use this recipe again.

    • — Steven on November 5, 2023
    • Reply
  • What is the yield on this recipe?

    • — Nathan on September 26, 2023
    • Reply
    • It yields about 16 medium pancakes. Enjoy!

      • — Jenn on September 26, 2023
      • Reply
  • This is not the original recipe! While they taste good; they are much more dense! I prefer the original one!

    • — Terri Newton on September 24, 2023
    • Reply
    • Terri

      I was thinking the same thing! I made these a few times earlier this year and I just made them again and I thought wow these are almost biscuit like.

      • — Chris on November 25, 2023
      • Reply

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