The Best Pancake Recipe (Fluffy, Golden & Made From Scratch)

Nothing says comfort like a tall stack of fluffy, golden pancakes fresh off the griddle. Whether it’s a slow Sunday morning or a breakfast-for-dinner kind of night, this homemade pancake recipe delivers every time — no boxed mix required.

These pancakes are soft, buttery, and perfectly fluffy, with crisp edges and just the right amount of sweetness. Made with simple pantry ingredients and ready in minutes, this recipe will quickly become your family’s favorite breakfast — and yes, it’s even better than your favorite diner.

 Ingredients & What They Do

Dry Ingredients:

• 1 ½ cups all-purpose flour – The base of the batter, providing structure. Use unbleached for best flavor.

• 3 ½ teaspoons baking powder – The secret to extra fluffy pancakes. It helps the batter rise and puff up as it cooks.

• 1 tablespoon granulated sugar – Adds a touch of sweetness without overpowering.

• ½ teaspoon salt – Balances the flavors and enhances the butteriness.

Wet Ingredients:

• 1 ¼ cups whole milk – Adds moisture and richness. Room temperature works best for smooth mixing.

• 1 large egg – Binds the batter and adds tenderness.

• 3 tablespoons unsalted butter (melted) – Provides flavor and moisture; also helps crisp the edges.

• 1 teaspoon pure vanilla extract – Optional, but adds a warm, aromatic note.

 Step-by-Step Instructions

 1 Mix the Dry Ingredients

• In a large bowl, whisk together the flour, baking powder, sugar, and salt.

 2. Combine the Wet Ingredients

• In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract (if using) until smooth.

 3. Combine and Rest the Batter

• Pour the wet ingredients into the dry ingredients.

• Stir gently just until combined — lumps are okay! Overmixing will make pancakes tough.

• Let the batter rest for 5–10 minutes to allow the baking powder to activate and the gluten to relax. This step ensures ultra-fluffy pancakes.

 4. Heat and Grease the Pan

• Preheat a nonstick skillet or griddle over medium heat.

• Lightly grease with butter or cooking spray.

5. Cook the Pancakes

• Use a ¼-cup measure to pour batter onto the pan.

• Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

• Flip and cook for another 1–2 minutes until golden brown.

• Repeat with remaining batter, greasing the pan as needed.

 Why This Is the Best Pancake Recipe

• Incredibly fluffy thanks to the perfect baking powder-to-liquid ratio

• Golden and crispy edges from real butter and proper griddle heat

• Quick and easy – from bowl to plate in under 20 minutes

• Versatile base – add blueberries, chocolate chips, or cinnamon swirls

• No fancy equipment needed – just a bowl, whisk, and pan

 Pro Tips for Pancake Perfection

• Let the batter rest — even 5 minutes makes a huge difference in texture.

• Don’t press the pancakes with your spatula — this flattens them.

• Keep pancakes warm in a 200°F (93°C) oven while cooking the rest.

• If using add-ins (berries, chocolate chips), sprinkle them on top of each pancake just after pouring the batter — don’t mix into the bowl. 

Serving Suggestions

Elevate your pancakes with:

• Real maple syrup and a pat of butter

• Fresh berries and whipped cream

• A drizzle of honey, chocolate sauce, or peanut butter

• A dusting of powdered sugar for that café-style finish

• Side of crispy bacon or sausage links for a full brunch experience

 Final Thoughts: The Only Pancake Recipe You’ll Ever Need

This Best Pancake Recipe is the definition of comfort food — soft in the middle, crispy on the outside, and made entirely from scratch with ingredients you already have at home. Whether you’re making breakfast for the kids, brunch with friends, or just treating yourself on a Tuesday morning, these pancakes deliver restaurant-level results with zero fuss.

📌 Save this recipe, pin it, or print it — and make every morning feel like the weekend.