The BEST Homemade Pancakes

The Best Homemade Pancakes are light and fluffy and so delicious! They are easy to make and perfect for breakfast (or dinner)!  The best part is they are made with pantry staples and no buttermilk!  

The Best Homemade pancakes are light and fluffy and so delicious!

Over the years I have tried so many recipes for homemade pancakes, and because I never found one I loved I would always go back to boxed stuff…until now!  My boys love pancakes, love helping make pancakes and so I wanted to find the perfect recipe! After several (attempts and several fails) I finally have perfected the recipe and it is delicious! When I asked my oldest what he would rate these pancakes on a scale of 1-10 he said 10.5! Winner Winner pancake dinner! (Yes, we have pancakes quite often for dinner!)

Making the Best Homemade Pancakes

This Homemade Pancakes recipe is so easy and makes anywhere from 14-16 pancakes depending on how big you make them! We love to stack them, so this amount is perfect for our family. We always have some left over to throw in the freezer for fast breakfasts on school mornings!

You will need your basic pancake ingredients of flour, sugar, salt, baking powder, eggs, canola oil, vanilla and milk! I am guessing you have all these ingredients in your kitchen!  Ya for a recipe for Homemade Pancakes without buttermilk!

You will just add all of these ingredients to a bowl and then mix it up! Don’t overmix the batter. It may be a bit lumpy and that is ok!

If you prefer your batter a bit thinner you can add a bit more milk. If you you would like it a bit thicker, add more flour to your liking.

Cooking the BEST Homemade Pancakes

Preheating your griddle to 375 degrees Fahrenheit. Every griddle cooks a bit different so if you find your pancakes are cooking too hot and burning, then turn your griddle down! Grease your griddle with some cooking spray or rub it with oil.

I use a 1/4 cup measuring cup to scoop out the batter. You can use a bigger scoop if you want them bigger. Flip the pancakes once the batter starts to bubble and the outside edges look like they are starting to cook and the bottom is golden browned. I always put a pat of butter on the pancake after I have flipped it and spread it around so it is buttered!

Enjoy your pancakes with maple syrup or try my delicious Homemade Raspberry Sauce!

the Best Homemade pancakes on a plate with maple syrup on them

Freezing the pancakes

You can put your pancakes in a zip top bag and freeze them for later! You can reheat them in the microwave or in the toaster.

The Best Homemade pancakes are light and fluffy and so delicious! They are easy to make and perfect for breakfast (or dinner)!


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Easy and tasty homemade pancakes
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4 from 1 vote

The BEST Homemade Pancakes

The Best Homemade pancakes are light and fluffy and so delicious! They are easy to make and perfect for breakfast (or dinner)!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 15 pancakes (approx.)

Ingredients

  • 2 1/4 cups flour
  • 2 1/4 cup milk
  • 2 eggs
  • 1/3 cup canola oil *vegetable oil is fine
  • 1 1/2 tbsp white sugar
  • 5 tsp baking powder
  • 1 tsp vanilla
  • 1/2 tsp salt
  • cooking spray for the griddle or canola oil
  • butter for spreading on the cooked pancakes
  • syrup for serving

Instructions

  • Mix all of the ingredients in a bowl. Mix until all of the ingredients are incorporated. DO NOT OVERMIX! It is ok if it is a little lumpy!
  • Heat your griddle to 375° Grease it with some cooking spray or rub it down with some canola oil.
  • Using a 1/4 measuring cup, scoop the batter on to the hot griddle. If you want bigger pancakes use a larger measuring cup.
  • Flip the pancakes once bubbles form on the pancake, the edges start to set and look cooked (almost like the top of a cupcake or cake) and the bottom turns a golden brown.
    * If your griddle is cooking them too fast and hot and they are burning, turn the temperature down.
  • After flipping them, place a pat of butter on the cooked side and let it melt on the pancake, spreading it as needed.
  • Check the bottom side of the pancake and remove them from the griddle when golden brown.
  • Serve with syrup.

Notes

I love my Raspberry Sauce on pancakes- give it a try!  Click HERE for the recipe!
This recipe makes 14-16 pancakes, depending on the size.  You can freeze any leftovers and reheat them for breakfast.  They reheat great in the microwave or in a toaster!
a stack of pancakes on a plate with maple syrup
The Best Homemade Pancakes up close shot with syrup dripping down a stack of pancakes

8 Comments

  1. i would love to know how to get the even browning of your pancakes! is it due to the specific griddle you use? the oil on the griddle? my finished pancake color is hit or miss—-they taste fantastic but…
    thanks!

    • Beth, The Butcher's Wife

      Hi Deb! Thank you for trying me recipe! So I use a fairly cheap Presto brand griddle…nothing fancy and I had it for 20 years so it’s a little beat up and the non stick surface isn’t the best shape but it works! The heat goes up super fast on mine so I start it at 375 but usually turn it fuel to 350 and sometimes 325 if it starts smoking and cooking too hot! I think my truck is I run it down with just a smear of oil (vegetable or canola oil) and then my first batch of pancakes are always my practice run! For some reason the fresh oil makes the cook super uneven and “spotty”, but the next batch usually is better and from there they get perfectly golden every other batch! I have found if I spray it with oil or rub it with oil for every batch of pancakes they burn or don’t look as golden and even! So I only oil the griddle the very first time and that’s all that is needed! Also if they cook too hot too fast they lose the perfect golden finish! Gently lift an edge and watch the pancake! The center of the pancake (the batter side facing up as it cooks) should start to get little bubbles as it’s ready to flip (sometimes the little bubbles pop leaving what looks like air holes) and the edges will start to look cooked almost like a cupcake top…dry and smooth if that makes sense! Adjust the heat as needed …better to have them cook a little slower to get that golden finish than too hot too fast! I also let a pat of butter melt on the cooked side after I flip them! Try those tips and let me know if it helps!!! Thank you so much for trying the recipe and reaching out!🙂😘

  2. How many calories are in these pancakes for one pancake? These looks amazing 🙂

    • Beth, The Butcher's Wife

      Hi Brittany! I haven’t done nutritional information for my recipes yet…it’s on my to-do for next year. I’m sure there is a few (or more than a few) calories but they are super yummy!!! In my opinion it’s worth every calorie packed bite!😉☺️

  3. 4 stars
    i tried your receipe at my home with strawberry flavour (my idea). It was just amazing, mu children loved it.

    • Beth, The Butcher's Wife

      Shruti I am so happy to hear the pancakes turned out amazing and your children liked them! strawberry Gia or sounds so yummy in them and will be something I’ll be trying! Thank you for visiting the blog and trying my pancakes and thank you for taking the time to let me know you liked them!❤️

  4. My favorite breakfast dish. Only I love them with chocolate cream or plain sugar. And I also make small ones in a small frying pan to make it easier to eat. Brilliant recipe, thank you for adding it.

    • Beth, The Butcher's Wife

      Hi Suez! I am so glad you like the pancake recipe! Chocolate cream and sugar sounds delicious!! Thanks for trying the recipe and taking the time to comment! ☺️

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