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    Home » Best Pancake Recipe (Homemade Pancakes from Scratch)

    Best Pancake Recipe (Homemade Pancakes from Scratch)

    Published: Aug 24, 2022 · Modified: Nov 10, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    The best easy pancake recipe! These fluffy pancakes are homemade from scratch with simple ingredients. They are infused with hints of cinnamon and vanilla, light & moist and so easy to make!

    a stack of 5 fluffy pancakes from scratch

    We make a special breakfast every Saturday morning, and these homemade pancakes are one of our favorites (along with the best waffles, homemade cinnamon rolls, and the best scones)!

    This easy pancake recipe is made with a handful of simple ingredients and results in pancakes that are light and fluffy, moist, and infused with cinnamon and vanilla. Cooked on a griddle in salted butter, they are truly the best pancakes you will ever eat!

    3 homemade pancakes on a plate with butter and syrup

    Pancake Recipe: Ingredients & Substitutions

    overhead view of the ingredients in this homemade Pancake Recipe
    • All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
    • Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
    • Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
    • Whole milk. you can use 2% milk, but nothing else with lower fat content.
    • Sour cream. Greek yogurt is a good substitute for sour cream.
    • Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I'm sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
    stack of 5 fluffy pancakes with syrup

    How to Make Pancakes from Scratch

    Let's walk through how to make pancakes from scratch step-by-step, and don't forget to watch the video.

    Begin by preheating an electric griddle to 350 degrees F or heat a nonstick fry pan, cast iron skillet, etc. over medium heat on the stove.

    Make the pancake batter

    Then, combine the flour, baking powder, baking soda, sea salt and cinnamon, in a large bowl and set it aside to use later.

    two photos showing How to Make Pancakes from Scratch - combining dry ingredients

    Next, whisk together the melted butter and granulated sugar in a large bowl.

    two photos showing How to Make Pancakes from Scratch - combining butter and sugar

    Then, add the eggs, sour cream and vanilla and whisk until smooth.

    two photos showing How to Make Pancakes from Scratch - whisking in sour cream

    Once the mixture is smooth, whisk in the milk.

    How to Make Pancakes from Scratch - whisking in milk

    Next, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.

    two photos showing How to Make Pancakes from Scratch - combining wet and dry ingredients

    Cook the pancakes

    Melt 1 tablespoon of butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.

    two photos showing How to Make Pancakes from Scratch - melting butter on a griddle

    Then, pour batter in ¼ cup portions onto the pre-heated, buttered griddle. Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.

    two photos showing How to Make Pancakes from Scratch - cooking the pancakes on one side

    Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly. Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.

    If you'd like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm. 

    two photos showing How to Make Pancakes from Scratch - flipping and cooking pancakes on the second side

    Serve

    Serve these fluffy pancakes warm with a dollop of butter and a glug of maple syrup. We also like to serve them with some some homemade cinnamon honey butter, homemade peanut butter or homemade whipped cream.

    I suggest serving them alongside some of our other favorite breakfast dishes like this egg casserole, frittata, and the best quiche recipe. My kids think it's extra special when I serve them with homemade hot chocolate on chilly winter mornings.

    a stack of 5 Fluffy Homemade Pancakes with syrup being poured over the top of them

    How to store homemade pancakes

    Store any leftover homemade pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

    How to freeze pancakes

    This easy pancake recipe freezes well! Put leftover pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer the pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

    stack of 5 pancakes with a bite cut out of it

    FAQS about Homemade Pancakes

    What makes pancakes fluffy?

    In this recipe the leavening agents baking powder and baking soda, along with the eggs, make the pancakes light and fluffy.

    Can I double this recipe?

    Yes, I actually double it all the time since I like having leftovers to eat the next morning for breakfast. Here are the measurements for double the recipe (which would make 32 pancakes)
    2 ½ cups all-purpose flour
    1 tsp baking soda
    4 tsp baking powder
    1 tsp sea salt
    1 tsp ground cinnamon
    4 TBS butter, melted
    ½ cup granulated sugar
    4 eggs, lightly beaten.
    ½ cup sour cream (or Greek yogurt)
    2 tsp pure vanilla extract
    2 cups whole milk

    Should pancake batter be thin or thick?

    The batter should pour easily but not be runny or watery.

    3 pancakes on a plate with butter, syrup and berries.

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Best Pancake Recipe (Homemade Pancakes from Scratch)

    Laura
    The best easy pancake recipe! These fluffy pancakes are homemade from scratch with simple ingredients. They are Infused with hints of cinnamon and vanilla, light & moist and so easy to make!
    5 from 10 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course Breakfast, brunch
    Cuisine American
    Servings 16 pancakes
    Calories 86 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • spatula
    • glass batter bowl
    • electric griddle

    Ingredients
     
     

    • 1 ¼ cups all-purpose flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon sea salt
    • ½ teaspoon ground cinnamon
    • 2 tablespoons salted butter melted
    • ¼ cup granulated sugar
    • 1 cup whole milk
    • ¼ cup sour cream or Greek yogurt
    • 1 teaspoon pure vanilla extract
    • 2 eggs lightly beaten.
    • 3 tablespoons salted butter for cooking

    Instructions
     

    • Preheat an electric griddle to 350 degrees F or heat a nonstick fry pan over medium heat.
    • In a large bowl, combine flour, baking powder, baking soda, sea salt and cinnamon, set aside.
    • In a large bowl, whisk together melted butter and granulated sugar until combined.
    • Add eggs, sour cream and vanilla and whisk until smooth.
    • Whisk in milk.
    • Pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
    • Melt 1 TBS butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
    • Pour batter in ¼ cup portions onto the pre-heated, buttered griddle.
    • Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
    • Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly.
    • Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
    • Serve warm with maple syrup.

    Video

    Notes

    Ingredient Substitutions
    • All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour.
    • Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
    • Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
    • Whole milk. you can use 2% milk, but nothing else with lower fat content.
    • Sour cream. Greek yogurt is a good substitute for sour cream.
    • Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I'm sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.

    How to store homemade pancakes

    Store any leftover homemade pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

    How to freeze pancakes

    This easy pancake recipe freezes well! Put leftover pancakes in a single layer on a baking sheet to flash-freeze. Once they're frozen, transfer the pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.

    Nutrition

    Serving: 1pancakeCalories: 86kcalCarbohydrates: 12gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 134mgPotassium: 97mgFiber: 1gSugar: 4gVitamin A: 121IUVitamin C: 1mgCalcium: 50mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    Reader Interactions

    Comments

    1. Irene Christodoulou

      October 29, 2022 at 9:54 pm

      5 stars
      Heyy,

      How did you get your pancakes so thick and fluffy? I followed the recipe and got super thin and sad pancakes; any tips?. Other than that they tasted great, my boyfriend demands I make them again tomorrow, thanks for the recipe!

      Reply
      • Laura

        October 30, 2022 at 6:48 am

        I wish I could be in your kitchen to help you troubleshoot. However, my #1 suspicion is that your baking powder is not fresh!

        Reply
        • Emmilee

          January 07, 2023 at 1:00 pm

          5 stars
          These tasted awesome! Everyone really liked them and they came out the perfect texture. They almost taste like a pancake version of French toast because of the egg and cinnamon.

        • Laura

          January 07, 2023 at 7:26 pm

          Thank you so much!

    2. Peggy

      September 03, 2022 at 11:45 am

      5 stars
      I tried this recipe this morning for my son and his family and these pancakes were outstanding. I would definitely recommend them. My 7-year-old grandson had two helpings and told me they got a thumbs up. Your directions were super simple and the beauty of this recipe is you have the ingredients already on hand. Thank you for the recipe!

      Reply
      • Laura

        September 03, 2022 at 2:29 pm

        Thank you Peggy! I'm so glad you made some yummy memories with your grandson this morning! 🙂

        Reply

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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