Best Homemade Pancake Recipe

This homemade pancake recipe has been a beloved staple in my kitchen since my kids were little, and for good reason. Made with kitchen staples like flour, baking powder, sugar, salt, milk, eggs, and butter, the pancakes have the perfect texture — fluffy on the inside and crispy on the outside. While they’re delicious on their own, you can customize them with your favorite add-ins. When my kids were younger, I used to dot them with chocolate chips for a special treat. Now that they’re older, I sometimes add blueberries (these banana and pumpkin variations are delicious, too). Once you taste try from-scratch pancakes, you’ll never look at boxed mixes the same way again. Homemade pancakes are just as easy to whip up and taste so much better.

The recipe is adapted from The New York Times Cookbook by Craig Claiborne.

What You’ll Need To Make the best Homemade Pancake recipe

ingredients for homemade pancakes

Step-by-Step Instructions

Combine the flour, baking powder, sugar and salt in a bowl.

dry ingredients in a bowl Mix well.

whisked dry ingredients

Combine the eggs and milk in a bowl.

Whisk to combine.

whisked eggs and milk

Pour the milk mixture and the melted butter into the dry ingredients.

milk mixture and melted butter added to dry ingredients Stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.

pancake batterHeat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle the batter onto the skillet, using about ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.

cooking pancakes on first sideFlip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary.

golden pancakes cooking on second sideWipe the griddle totally clean with a paper towel between batches. Serve immediately with maple syrup and a pat of butter, if desired.

How To Freeze Pancakes

The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

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