This fluffy homemade pancakes recipe makes tall, soft pancakes that turn out perfect every time. It’s an easy from scratch breakfast made with simple pantry staples.

Stack of fluffy homemade pancakes topped with butter and maple syrup on a white plate.

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The Best Fluffy Pancakes Recipe I’ve Ever Made

These homemade pancakes are a recipe I’ve tested on my family for years until I finally got them just right. With a few simple pantry ingredients, you can whip up a stack of easy, fluffy pancakes in no time. Keep them classic with maple syrup or customize with mix-ins!

Our family loves an easy pancake breakfast, and other favorites include buttermilk pancakes and these easy sourdough pancakes.

XO - Jamielyn

Ingredient Notes

Ingredients for fluffy homemade pancakes including flour, milk, eggs, butter, sugar, and vanilla.

Find the full printable recipe with specific measurements below.

  • Unsalted butter: We use unsalted so we can control the amount of added salt. If you’re using salted butter, omit the extra salt. Save some butter for greasing the griddle as well, it helps get those crispy edges on homemade pancakes!
  • All-purpose flour: Although we’re not baking anything, it’s still important to measure the flour accurately. That way you’re not making dense pancakes.
  • Granulated sugar: To sweeten the homemade pancake recipe.
  • Baking powder and baking soda: Two leavening agents for rise. Ensure both are fresh for the best fluffy pancakes that have a light texture.
  • Salt and vanilla extract: Both of these add flavor.
  • Milk: The higher the fat, the richer the batter will be. You can even use buttermilk.
  • Large eggs, whisked: Used to bind the homemade pancake recipe together so that they don’t fall apart when you flip them.

How to Make Fluffy Homemade Pancakes

Whisk together the dry ingredients in a large mixing bowl. Make a well in the center and pour in the milk, melted butter, eggs, and vanilla.

Eggs added to flour mixture in a bowl to make homemade pancake batter.

Start whisking wet ingredients from the center working your way towards the outside making sure everything is blended. Then, stir in the flour until the mixture is smooth and lump-free (or small lumps).

Thick pancake batter mixed in a glass bowl with a dough whisk.

Coat the griddle or large skillet with cooking spray and then butter. Pour 1/4 cup of the pancake batter into individual circles in a single layer. Cook for 2 minutes or until bubbles start to appear and the edges start to become golden. Flip and cook for another minute.

Homemade pancakes cooking on a griddle until golden brown.

Serve cooked pancakes immediately or keep previous batches warm in the oven at 175°F to keep warm until all the batter is used.

Tall stack of fluffy homemade pancakes topped with fresh berries and maple syrup.

Recipe Tips

  • Adjust the batter consistency. If the batter is too thick, add a splash of milk. If it’s too thin add 1 Tablespoon flour. The batter should slowly run off the spoon.
  • Perfect round shapes. Start pouring the batter from the middle then continue with a slow circular motion so the batter spreads into a circle.
  • Dairy-free and gluten-free alternatives. To make this dairy-free, use almond milk or oat milk. For gluten-free, you can try these with 1:1 gluten-free all-purpose flour.
  • Homemade pancake add-ins: Add mini chocolate chips like my buttermilk chocolate chip pancakes, mashed banana for banana pancakes or make blueberry pancakes.
  • A DIY pancake board. If serving a crowd, set up a pancake charcuterie board, make silver dollar mini pancakes and have an assortment of fresh fruit, sauces, syrups, and toppings for everyone to pick their own!
Fluffy homemade pancakes stacked on a plate with maple syrup pouring over the top.

Looking for more easy pancake recipes? Make a batch of my pancake mix, try sheet pan pancakes, apple cinnamon pancakes or pumpkin pancakes!

More Pancake Recipes

Stack of fluffy homemade pancakes topped with butter and maple syrup on a white plate.

Fluffy Homemade Pancakes

5 from 8 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8
This fluffy homemade pancakes recipe makes tall, soft pancakes that turn out perfect every time. It’s an easy from scratch breakfast made with simple pantry staples.
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Video

Ingredients 

  • ¼ cup unsalted butter , plus more for the griddle
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ cups milk
  • 2 large eggs , whisked
  • 2 teaspoons vanilla extract

For serving: Syrup, Fresh berries

Instructions

  • Preheat a griddle to 325°F, or a skillet over medium-high heat. Melt 1/4 cup butter in the microwave and set aside to cool for 3 minutes.
  • In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 3/4 salt. Make a well in the center and pour in 1 1/2 cups milk, melted butter, 2 eggs and 2 teaspoons vanilla. Start whisking from the center and then incorporate the flour, just until most the lumps are gone and the batter is smooth. If the batter is too thick, add another splash of milk. If it's too thin add 1 Tablespoon flour.
  • Coat the griddle (or skillet) with a spray oil and then butter. Pour 1/4 cup batter into individual circles. Cook 2 minutes, or until bubbles appear. Flip and cook 1 minute, or just until golden.
  • Serve immediately or place on a baking sheet in the oven at 175°F to keep warm. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storage: Once the buttermilk pancakes have completely cooled, store them in an airtight container in the refrigerator up to 4 days.
Freeze: Let cool and then place in a large zip-top bag. Place in freezer for use within 2 to 3 months. When ready to eat, reheat in the microwave or toaster oven for 30 seconds.
Reheat: Pop them in the microwave for a softer texture or the toaster for a slightly crispier bite.

Nutrition

Serving: 2pancakes, Calories: 238kcal, Carbohydrates: 33g, Protein: 6g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 67mg, Sodium: 392mg, Potassium: 224mg, Fiber: 1g, Sugar: 9g, Vitamin A: 319IU, Calcium: 113mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.