If you are looking for a classic, easy homemade pancake recipe, you are in the right place. These homestyle pancakes are super easy to make using ingredients you likely already have on hand.
These homemade pancakes don’t take any special tools or fancy steps. They make perfect golden brown pancakes that are the right mix of dense and fluffy.
They are just begging for a little pat of butter and some yummy maple syrup. Add some fruit, sausage, or bacon, and breakfast is ready!
This basic pancake recipe has been in my family for years. It is a scaled down version of the recipe that my high school used for its pancake and sausage fundraiser breakfasts.
If people are willing to stand in line and pay for these pancakes, you know they are good. Now you can make 8 large or 16 small pancakes at home from pantry staples.
Making a Basic Pancake Batter
The pancake batter is super simple to put together. All you need is a skillet, a big mixing bowl, measuring cups, and a whisk or spatula.
Mix together the flour, sugar, baking powder, and salt until combined. Getting them mixed before you add the liquid makes sure everything is evenly distributed.
Gently beat a couple of eggs and add them along with some milk. We like to use whole milk, but really, any milk or milk alternative will do.
Add 6 Tablespoons of oil to keep the pancakes soft and moist. We usually use vegetable oil, but any neutral flavored oil would work. (Avocado oil, canola oil, or corn oil would all be great choices as well.)
The vanilla extract is optional in this recipe, but it adds that bakery flavor and extra touch of sweetness. There is just something about vanilla that elevates the pancakes.
Mix all of the ingredients together until it just becomes a batter. Having a few clumps is perfectly okay and is, in fact, preferred for pancake batter.
Cooking Your Pancakes
One of the biggest keys to making great pancakes is to preheat your skillet. Heat a nonstick skillet until a few drips of water evaporate quickly when dropped onto the surface.
You can put some oil in your skillet if you would like, but for the most even golden brown finish, it is best to put the batter directly onto the nonstick skillet surface. If your nonstick pan doesn’t always release well, it would be worth adding a little butter or oil to make sure the pancakes don’t stick.
Scoop batter onto the hot pan and cook until the batter is bubbles. When the bubbles slow down and the edges are set, it is time to flip your pancake.
The second side of the pancake will only take a minute or two to cook. Then transfer the pancake to a plate and cover it with a clean towel while you make the remaining pancakes.
This will help to keep them warm while you cook. To keep them warm for longer, but them in a warm oven until you are ready to serve.
Ideas for additions:
These pancakes are delicious just the way they are. Drizzle with maple syrup and add a pat of butter if desired and breakfast is ready.
But pancakes also make a great blank canvas for more flavors. You can easily add any of the following to your pancakes:
- blueberries
- chocolate chips
- pecans
- cinnamon
- pumpkin pie spice
- chopped strawberries
- chopped peaches
Either mix the additions into the batter before cooking it to flavor the whole batch or add them to each individual pancake while the first side is cooking. If you flavor each pancake separately, everyone can have their own favorite flavor combination.
You can also add your toppings on already cooked pancakes. Adding fruit, chocolate sauce, or honey are all fun ways to change up your pancake’s flavor.
Or take these pancakes and decorate them into bunny butt pancakes. They are the perfect cute Easter breakfast.
Frequently Asked Questions
How do you store leftover pancakes?
If you can’t eat all of the pancakes in one sitting, don’t despair. Just put the leftover pancakes in an airtight container in the fridge for up to 4 days.
When you are ready to enjoy them either warm a pancake up over low heat in a skillet or microwave it for about 20 seconds.
Can I freeze pancakes?
Yes! If you would like to make a bunch of pancakes at once, you can freeze them for up to 3 months. Just put a layer of wax paper between each pancake before you put them in the freezer so it is easy to grab one or two later.
Reheat them gently on the stove or in the microwave and breakfast is ready in no time.
More Great Pancake Recipes:
If you love pancakes but don’t want to stand over the stove flipping them, try making a sausage sheet pan pancake. It is a great way to make breakfast for the whole family at once.
We also love making whole grain banana pancakes. They have a great soft texture and tons of flavor.
If crepes are more your style, try making lemon ricotta stuffed crepes. The cherry sauce makes them extra delicious.
Check out my collection of breakfast recipes for more tasty ways to start your day.
Basic Homemade Pancakes
Ingredients
- 2½ cups all purpose flour
- 2 Tablespoons granulated sugar
- 2 teaspoons baking powder
- 1½ teaspoons salt
- 2 large eggs lightly beaten
- 2 cups milk
- 6 Tablespoons vegetable oil
- 1 teaspoon vanilla extract optional
Instructions
- Preheat nonstick skillet over medium heat.
- In a large mixing bowl, stir together flour, sugar, baking powder and salt.2½ cups all purpose flour, 2 Tablespoons granulated sugar, 2 teaspoons baking powder, 1½ teaspoons salt
- Add the remaining ingredients and stir until just combined. It is ok if there are a few lumps in the batter.2 large eggs, 2 cups milk, 6 Tablespoons vegetable oil, 1 teaspoon vanilla extract
- Scoop batter onto preheated skillet and cook for a couple of minutes. The pancake is ready to flip when the batter stops bubbling and the edges look set.
- Cook on the second side for about a minute, or until the bottom is golden.
- Move to a plate and cover with a clean towel to keep warm while you cook the remaining pancakes.
- Serve with butter and maple syrup if desired.