Quick & Easy Homemade Pancakes

I can’t wait to share one of my all-time favorite recipes with you: homemade pancakes. You know those lazy Sunday mornings that just beg for something special? Well, these pancakes are the answer. Whenever I whip these up, I’m instantly transported to my childhood kitchen, where the tantalizing scent of warm batter sizzling on the stove would bring everyone together. Pancakes have this magical way of creating joy, don’t you think?

Why you’ll love this recipe

Let’s be real: there’s nothing quite like biting into a stack of fluffy pancakes, especially when they’re homemade. This recipe is a gem because it’s incredibly easy and quick, yet it delivers the kind of deliciousness that can impress anyone. You can customize them to fit any mood—sweet or savory, fruity or simply drizzled in syrup. You might be wondering, “Why not just grab a box mix?” Well, let me tell you—the fresh ingredients make all the difference. You’ll savor the warmth of melted butter and the hint of vanilla in every single bite. Plus, they’re perfect for lazy brunches or even a quick weekday breakfast! On top of that, these fluffy delights can be whipped up in about 15 minutes. Who can resist that?

Gather these ingredients

Let’s talk about what you’ll need, shall we? The beauty of this recipe lies in the simplicity of its ingredients. Here’s what you’ll gather from your pantry:

• 1 1/4 cup All-Purpose Flour: This is our base. Good ol’ flour makes those pancakes fluffy and tender. If you’re feeling adventurous, a substitute like whole wheat flour can add a nice nutty flavor, but keep in mind it may yield a denser pancake.
• 2 tsp Baking Powder: The magic ingredient that helps your pancakes rise. Make sure it’s fresh for maximum fluffiness.
• 2 tbsp White Sugar: Just a touch of sweetness to enhance the flavor. If you’re cutting back on sugar, feel free to use honey or agave syrup instead.
• 1/8 tsp Salt: It’s easy to overlook salt, but it enhances all the other flavors brilliantly.
• 1 cup Milk: I recommend whole milk for creaminess, but any kind will do. Almond, oat, or soy milk will work too—just choose unsweetened to control the sugar.
• 2 tbsp Butter (melted): Melted butter adds richness that you just can’t replicate. Use unsalted butter for better control of the salt content.
• 1 Egg: It helps bind everything together. If you need an egg substitute, a flax egg works well here!
• 1/4 tsp Vanilla Extract: The secret weapon that elevates these pancakes to aromatic bliss! Don’t skip this; it infuses the batter with a warm essence.

Preparing Easy Homemade Pancakes

Ready to bring this recipe to life? Let’s dive into the cooking process. Here’s how you’ll create these dreamy pancakes:

1. In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk them together until well mixed.
2. Pour in the milk, melted butter, egg, and vanilla extract. Now, mix gently. You want it to just come together—some lumps are totally okay. If you overmix, it’ll toughen up, and we want fluffy pancakes, not hockey pucks.
3. Heat your nonstick skillet to medium heat. Let it sit a moment; you want the pan to really warm up.
4. Scoop about 1/3 cup of batter and pour it right into the center of the skillet. You’ll know it’s ready when the top starts to bubble, and the edges turn golden.
5. Flip it over and let it cook for one more minute or until beautifully golden brown on the other side. Repeat this process with the remaining batter.
6. As each pancake finishes, keep them warm on a plate covered with a towel.

Best way to enjoy it

Now that your pancakes are ready and looking irresistible, how do you serve them? The classic approach is to slather them with butter and drizzle warm maple syrup on top—pure bliss! For a bit of flair, throw in some fresh strawberries, blueberries, or even bananas. Feeling extra? How about a dollop of whipped cream or a sprinkle of powdered sugar? Oh, and if you’re in the mood for something different, what about a dollop of yogurt or a smear of nut butter? The possibilities are endless!

Storage and reheating tips

Got leftovers? You’re in luck! These pancakes store surprisingly well. Just place them in an airtight container in the fridge, and they’ll be good for about 2-3 days. To reheat, simply pop them in the toaster or a skillet for a minute or two. If you want to freeze them, stack them between sheets of parchment paper, then store them in a zip-top bag. They will keep well for a month—perfect for those quick breakfasts on busy mornings.

Pro chef tips

Here’s a little advice from my kitchen to yours: don’t skip pre-heating your skillet. This step ensures even cooking and that lovely golden color we’re aiming for. If you like a bit of crunch, consider adding tiny bits of chopped nuts or chocolate chips to the batter. And if you want to make them extra special, a pinch of cinnamon can add warmth and flavor.

Creative Twists

Now let’s talk variations! Why stick to the same old pancakes when you can jazz them up? Consider swapping in whole wheat or almond flour for a different texture. Want to add a fruity twist? Blueberry pancakes are a classic—just fold in some fresh or frozen berries right before cooking. If you’re feeling adventurous, try adding lemon zest for a refreshing citrusy kick.

Ingredients

• 1 1/4 cup All-Purpose Flour
• 2 tsp Baking Powder
• 2 tbsp White Sugar
• 1/8 tsp Salt
• 1 cup Milk
• 2 tbsp Butter (melted)
• 1 Egg
• 1/4 tsp Vanilla Extract

Directions to follow

1. Combine flour, baking powder, sugar, and salt in a large mixing bowl.
2. Stir in milk, melted butter, egg, and vanilla extract until just mixed.
3. Preheat a nonstick skillet over medium heat.
4. Scoop 1/3 cup of batter into the skillet. Cook until bubbles form and edges are golden.
5. Flip and cook for another minute until the bottom is golden.
6. Keep finished pancakes warm under a towel while cooking the remaining batter.
7. Serve with butter, syrup, and fresh fruit!

Your questions answered

• How long does it take to make homemade pancakes? It takes about 15 minutes from start to finish!
• Can I use whole wheat flour? Yes, but note they may be denser. A 50/50 blend is also a great option!
• What’s the best way to store leftovers? Store them in an airtight container in the fridge for 2-3 days or freeze them for up to a month.
• Can I add nuts or chocolate chips? Absolutely! Fold in your desired mix-ins before cooking for a delightful surprise.
• How can I make these dairy-free? Use a plant-based milk and coconut oil instead of butter, and you’re all set!

Let me tell you, there’s nothing sweeter than pouring love into a simple recipe like this and sharing it with friends and family. These pancakes, warm and fluffy, have the power to turn any day into something special. I encourage you to give this a try and put your own spin on it! Don’t hesitate to experiment—truly, recipes are just guidelines for you to make your culinary magic. Happy cooking!

Print Recipe

0 Add to Favorites

Quick & Easy Homemade Pancakes

Cooking Method: Mixing, Sauteing Courses: Breakfast, Brunch, Comfort Food Recipe Keys: Dairy E Easy Quick Meals Vegetarian Meals W Weeknight

Difficulty: Beginner Prep Time Cook Time Total Time 15 hrs

Cooking Temp: medium  C Servings: 4 Estimated Cost: $ 5 Calories: 200

Best Season: Suitable throughout the year

Description

These easy homemade pancakes are fluffy and perfect for lazy brunches or a quick breakfast. Customize with your favorite toppings!

Ingredients

Scale

1/2x 1x 2x 3x

Pancake Batter

• 1 ¹⁄₄ cup All-Purpose Flour (Substitute with whole wheat flour for a nuttier flavor.)
• 2 tsp Baking Powder (Ensure it’s fresh for maximum fluffiness.)
• 2 tbsp White Sugar (Can substitute with honey or agave syrup.)
• ¹⁄₈ tsp Salt (Enhances the flavors.)
• 1 cup Milk (Whole milk recommended, but any unsweetened type works.)
• 2 tbsp Butter (melted) (Use unsalted for better control of salt content.)
• 1 large Egg (Can substitute with a flax egg.)
• ¹⁄₄ tsp Vanilla Extract (A must not to skip for added flavor.)

Instructions

Cooking Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, combine flour, baking powder, sugar, and salt. Whisk until well mixed.
   Mark as complete

2. Mix Wet Ingredients

   Add milk, melted butter, egg, and vanilla extract. Mix gently. Some lumps are okay.
   Do not overmix to keep the pancakes fluffy.
   Mark as complete

3. Preheat Skillet

   Heat a nonstick skillet over medium heat until warm.
   Mark as complete

4. Cook Pancakes

   Scoop about 1/3 cup of batter into the skillet. Cook until bubbles form on top and the edges look golden.
   Mark as complete

5. Flip and Finish Cooking

   Flip the pancake and cook for an additional minute or until golden brown.
   Mark as complete

6. Serve the Pancakes

   Keep finished pancakes warm under a towel while cooking the remaining batter. Serve with butter, syrup, and fresh fruit.
   Feel free to add toppings like whipped cream or yogurt.
   Mark as complete

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 4g7%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 40mg14%

Sodium 180mg8%

Potassium 120mg4%

Total Carbohydrate 36g12%

Dietary Fiber 1g4%

Sugars 5g

Protein 5g10%

---

Vitamin A 200 IU

Vitamin C 0 mg

Calcium 100 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0.4 mg

Niacin 0.3 mg

Vitamin B6 0.1 mg

Folate 20 mcg

Vitamin B12 0.2 mcg

Biotin 0 mcg

Pantothenic Acid 0.5 mg

Phosphorus 70 mg

Iodine 0 mcg

Magnesium 10 mg

Zinc 0.4 mg

Selenium 5 mcg

Copper 0.1 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

These pancakes can be stored in the fridge for 2-3 days or frozen for up to a month.

Keywords: pancakes, breakfast, brunch, homemade, easy recipe