Our absolute favourite home made pancakes. These pancakes are flavorful, gentle, fluffy, and the right avenue to loads of syrup and recent berries. Step-by-step images, straightforward directions, all my “secrets and techniques” to excellent pancakes each time, and a few pancake-making troubleshooting!

We’re large followers of every little thing breakfast round these components! Prime these scrumptious home made pancakes with one of the best blueberry syrup, this vanilla sauce, caramel syrup, or whipped cream and berries! 

Image of the ready to eat homemade pancakes with whipped cream and fruit topping

My boys will inform you their favourite “dinner” is breakfast. No less than as soon as per week, we’ll have a giant breakfast unfold for dinner — pancakes, waffles, or French toast, eggs, bacon, whipped cream, and recent fruit. The boys received’t let me depart something out of our breakfast unfold! Since I make breakfast for dinner so usually, I’m all the time experimenting and tweaking my pancake recipe.

When all three boys declared these had been the right home made pancakes, I made a decision it was time to share the recipe and give up messing with it! 🙂 I hope your loved ones loves these as a lot as my household does!

Image of the dry ingredients being added to show how to make homemade pancakes

So first up, in the event you aren’t utilizing the boxed mixes, what precisely are in home made pancakes?

Pancake batter components

You’ll discover you in all probability have most (if not all) of those components proper now in your pantry/fridge! Nothing too loopy ingredient clever. 🙂

  • Melted butter
  • Complete milk
  • Vinegar we use this to make our personal “buttermilk”
  • White flour
  • White sugar
  • Cinnamon only a contact for a lift of taste
  • Salt
  • Cornstarch to make these pancakes comfortable and light-weight
  • Egg 
  • Baking powder
  • Baking Soda
  • Vanilla extract once more for a lift of taste

Image of the wet ingredients being added to this homemade pancake mix

How one can make home made pancakes

I’ve included step-by-step images to assist alongside the method or making these scrumptious home made pancakes!

  • Begin by melting the butter: these pancakes name for melted butter, however you don’t need to add it in scorching. Set it within the fridge to come back again to room temperature whilst you put together the remainder of the components
  • DIY buttermilk: humorous sufficient, I’ve tried common buttermilk in these pancakes, however nonetheless discovered them greatest with “DIY buttermilk” (vinegar added to common milk). That is nice, as a result of I don’t all the time have buttermilk readily available!
  • Dry components: fairly customary; whisk all of your dry components collectively! Make certain to spoon and degree your flour measurement so that you aren’t packing in an excessive amount of flour to those pancakes. 
  • Whisk collectively moist components: all of the moist components get whisked collectively.
  • Mix: dry and moist get mixed and barely blended. Once more, BARELY combine; it’s okay to have a lumpy batter!
  • Prepare dinner: whereas a skillet will work simply superb, I like utilizing a griddle to prepare dinner these pancakes. 

Image of the wet ingredients being combined with the dry ingredients for this home made pancakes recipe

Secrets and techniques to one of the best home made pancakes

  • My quantity #1 tip: do NOT overmix the batter. An excessive amount of stirring goes to start out the gluten improvement within the batter and make your pancakes robust (not gentle and fluffy). As quickly as you don’t see flour streaks, cease mixing. Keep in mind, lumps within the batter is an efficient factor!
  • Make a nicely in your dry components: in the event you add moist components to that nicely of dry components, it is going to be simpler to make the dry and moist components come collectively gently and rapidly serving to you to keep away from working the batter.
  • Let the batter stand at room temperature for about 5-10 minutes earlier than including to the griddle; this enables the flour to soak up the liquid which permits a few of these cussed lumps (that you just didn’t overmix!) maintain themselves.
  • Take note of temperature: actually concentrate whilst you prepare dinner the pancakes. In the event that they’re browning too rapidly, flip the warmth down a bit and funky the pan for a minute. Sticking rather a lot? Add a bit extra butter to the pan.
  • Spend money on a griddle: in the event you make pancakes usually and have the area, I extremely suggest an electrical skillet or griddle.
  • Earlier than your pancake batter hits the new pan, run a chilly stick of butter on the pan to grease it. This offers the pancakes an evenly distributed layer of fats to prepare dinner in. Simply make certain to wipe the pan or griddle in between every batch. Right here’s why.

Picture of the cold butter being added and batter being poured onto a hot griddle

Home made Pancake Troubleshooting

If no recipe substitutions had been made and also you’re nonetheless having some issues, under is a few fast troubleshooting.

Why are my pancakes flat?

What makes pancakes gentle & fluffy?

Toppings for home made pancakes:

The most effective factor about home made pancakes is you get to choose precisely the way you need them topped! Beneath are some concepts:

Image of the final ready to eat homemade pancakes with Carmel sauce being poured on them

Extra breakfast favorites:

Home made Pancakes

Our absolute favourite home made pancakes. These pancakes are flavorful, gentle, fluffy, and the right avenue to loads of syrup and recent berries.





Key phrase:

home made pancakes

Servings: 9 -12 pancakes

Energy: 103 kcal

Writer: Chelsea


  • 8
    unsalted butter,
  • 1
    white vinegar (not white wine vinegar)
  • 1
    cup + Three tablespoons
    entire milk,
  • 1 and 1/4
    white all-purpose flour
  • 2
    white granulated sugar
  • 1/4
    floor cinnamon,
  • 3/4
    superb sea salt
  • 1
  • half
    baking powder
  • half
    baking soda
  • 1
  • 1
    pure vanilla extract


  1. Warmth the oven to 200 levels F and put together a big baking sheet by setting a cooling rack on prime of the tray. Place each within the oven. Begin by melting 5 tablespoons of butter. As soon as utterly melted, stick within the fridge to get to room temperature.

  2. In a 1 cup measuring cup, pour in 1 tablespoon white vinegar. Replenish the remainder of that cup with entire milk and gently whisk with a fork. Put aside.

  3. In a really giant bowl, whisk collectively the flour, sugar, cinnamon, salt, cornstarch, baking powder, and baking soda. Make a nicely within the heart of the dry components and put aside.

  4. In one other medium sized bowl, add one egg. Add remaining 1/Four cup entire milk (you used 1 tablespoon in need of 1 cup with the vinegar, so have 1/Four cup left so as to add), and the cup of entire milk with vinegar. Whisk. Whereas whisking continually, slowly drizzle in cooled melted butter till clean. As soon as clean, stir in vanilla extract.

  5. Pour moist components into the nicely of the dry components and blend till JUST mixed. Don’t overmix; simply combine till you do not see streaks of flour. Do not overmix; the batter needs to be a bit lumpy. Let the combo stand for 5-10 minutes.

  6. Warmth a big skillet or griddle over medium-high warmth (~300 levels F). When scorching, run the chilly stick of remaining Three tablespoons butter throughout the skillet/griddle (I like to carry butter with tongs to maintain the warmth away from my fingers). Decrease the warmth to medium-low and use a 1/Four cup measuring cup to scoop and drop pancake batter onto the skillet or griddle.

  7. The batter ought to unfold right into a pancake about 3-inches large. Prepare dinner till bubbles are forming on the sides of the pancakes after which use a skinny spatula to softly raise one aspect and look beneath. If the pancake is golden brown, flip and prepare dinner on the opposite aspect for 1 and half to 2 and half minutes, or till the underside of the pancake is golden brown and pancake is cooked via. (If the pancake or butter is burning, decrease the warmth.)

  8. As quickly as you pull a pancake off the skillet/griddle place on the ready pan with the cooling rack (this retains pancakes from getting soggy beneath!). Place the pan within the oven as you proceed to prepare dinner extra pancakes. Wipe down the skillet/griddle with a paper towel. Rub the butter throughout the skillet once more and repeat till batter is all used up.

  9. Serve pancakes as quickly as doable topped with an additional pat of butter (non-obligatory) and your favourite syrup — maple syrup or among the choices listed within the put up! Our favourite topping is home made blueberry syrup which whips collectively properly whilst you’re ready for the batter to face 🙂 (Blueberry syrup recipe is linked in put up!)

Nutrition Facts in these homemade pancakes