Homemade Pancake Recipe
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Rise and shine! This easy homemade pancake recipe delivers the perfect pancakes—fluffy on the inside, crispy on the outside, and way better than store-bought mixes.
This homemade pancake recipe, adapted from The New York Times Cookbook, has been a beloved staple in my kitchen since my kids were little—and for good reason. Made with pantry staples I always have on hand, the pancakes turn out perfectly fluffy with crispy, golden edges every time.
They’re delicious on their own but also easy to customize with your favorite add-ins. When my kids were younger, I’d sprinkle in chocolate chips for a fun treat. These days, I love adding fresh or frozen blueberries for a fruity twist. And if you’re looking for variety, my banana pancakes and pumpkin pancakes are fantastic options, too. Once you’ve tried making pancakes from scratch, you’ll never go back to boxed pancake mix—homemade is just as easy and so much better.
“My husband and daughter agree, best pancakes ever!”
What You’ll Need To Make The Best Homemade Pancakes

- All-purpose flour: Provides structure to the pancakes. Use the spoon-and-level method to measure correctly.
- Baking powder: Acts as a leavening agent, making the pancakes light and fluffy.
- Sugar: Adds sweetness and helps with browning.
- Salt: Enhances flavor and balances the sweetness.
- Large Eggs: Bind the ingredients together and add richness.
- Milk: Adds moisture and helps create a smooth, pourable batter. You might wonder if you can use buttermilk instead, but that’s a whole different recipe with its own adjustments.
- Butter: Adds richness and flavor to the pancakes; also helps with browning.
- Vegetable oil: Used for cooking to prevent the butter from browning and to promote even cooking.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the flour, baking powder, sugar and salt in a large bowl. Whisk to combine.

In another bowl, whisk together the eggs and milk.

Pour the wet ingredients and melted butter into the dry ingredients, then give it a quick stir—just enough to moisten everything. Don’t worry if you see a few lumps; that’s exactly how it should be. If you mix too much, the pancakes can turn out tough. The batter will be on the thick side, but if it feels too thick, just add a splash more milk.

Heat a griddle or large nonstick skillet over medium heat, then lightly coat it with vegetable oil and swirl in a thin pat of butter. Scoop about ¼ cup of batter for each pancake and pour it onto the skillet. Let them cook until the bottoms turn golden brown and the tops start bubbling with little holes—that’s your sign they’re ready to flip.

Flip the pancakes and cook until the other side is golden brown—this happens fast, so take a peek after about 30 seconds and keep an eye on them. Repeat with the remaining batter, wiping the pan clean with paper towels between batches. Serve right away while they’re crispy on the outside and soft inside, with a pat of butter and a drizzle of maple syrup, if you like.

Leftover pancakes freeze beautifully for a quick breakfast later. Just let them cool completely on a wire rack, then stack them with parchment or wax paper in between to prevent sticking. Wrap them tightly in foil or pop them into a freezer bag. When you’re ready to enjoy, reheat them in a single layer on a foil-lined baking sheet at 375°F for 8 to 10 minutes, until they’re warmed through and ready to serve.
Best Homemade Pancakes
Whip up a batch of these light and fluffy pancakes with simple ingredients you already have in your kitchen. Whether you enjoy them plain or loaded with your favorite mix-ins, they’re the perfect way to start your day.
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 4 teaspoons 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 (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.
Love these! Quick easy and delicious!!
These are really the best. Made for grandkids and family and added chocolate chips for young ones. Perfect recipe and instructions as always!!
I absolutely love your recipes (and have turned several friends onto your website too!) That said, something went amiss in this recipe for me. Admittedly I did sub almond milk for regular and used dairy free butter (my husband is lactose intolerant) — but looked like others have done this and it worked. I am beginning to wonder if I had too little or too much flour? The taste was delicious though, and we still enjoyed eating it – just didn’t fluff!
More generally, would you be able to include weight measurements for flour in your recipe? I realize that not everyone has a scale, but for those who have, it’s a lot more precise and guarantees replicable results every time! (Especially as flour weight varies so much depending on how packed it is). Thank you!
Hi Nadine, thanks for your nice words about the recipes –so glad you like them (but sorry this one was a bit of a miss for you)! Regarding weight measurements, the great majority of my recipes (including this one) include conversions to metric/weight measurements. To view them, scroll down to the recipe, and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!
Oh wow. I feel so silly I didn’t notice this before! Of course you would have had a metric conversion 😊 Thanks so much, and will make sure to use this going forward!
Perfect!! I was craving pancakes one morning so I googled a quick recipe. These did not disappoint. I followed the recipe exactly (cutting it in half for one person) and had fresh pancakes on my plate in less than 15 minutes! I used a 1/4 cup to dole out the batter on my hot griddle, using shortening for extra crispy edges, and that made 7 pancakes. I ate 4 and fed the other 3 to my husband who originally claimed he “did not want pancakes” 😉
amazing recipe i subbed with equal amount of monkfruit sweetener and gluten free flour , a touch of vanilla cinnamon n added 3 tblspoon of sour cream!!
Horribly bitter from the baking powder. I followed the recipe exactly, which as of August 5, 2024 specifies a proportion of 4 teaspoons baking powder for 2 cups flour. The recipe is stated to be based on a NY Times recipe – I’m unsure which one, but using the old classic NY Times “Everyday Pancakes” recipe by Mark Bittman as an example, that one calls for only 2 teaspoons baking powder for the same 2 cups flour. That means this recipe calls for double the amount of baking powder. I may try this recipe again, lowering it to 2 teaspoons of baking powder, and see how it turns out.
Fantastic. Fluffy with the right taste. I have been making terrible pancakes lately. This is a winner!
Best pancakes i’ve ever made!
Just made these and was told they were very good. Thank you.
Delicious.
I’m a celiac patient and sometimes I get over whelmed with the restrictions and go off the diet….I chose your pancakes to do that and WAS IT EVER WORTH IT!!!!! They were fabulous. I added a touch of vanilla and nutmeg just because. You are the best!!!
I made these pancakes today and they did have the crispy edges as the pictures show! The only changes I made was a few sprinkles of cinnamon, walnuts, and almond milk instead of regular milk. Great recipe!😊💯