Best Homemade Pancake Recipe

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

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.

Video Tutorial

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