How to Make Fluffy Pancakes from Scratch
Wondering how to make fluffy pancakes from scratch? If you want light and fluffy pancakes that soak up butter and syrup like a dream, this pancake recipe is for you!
Pancakes don’t have to come from a mix! Learn how to make fluffy pancakes that are quick, easy, and delicious. They’re a great start to your morning!
Disclaimer: This post may contain affiliate links for your convenience. You can read my full disclosure policy here.
Waking up leisurely, taking my time getting ready for the day, and sipping on some Chai tea.
Reading my devotionals, journaling, and planning our day.
These are some of my favorite things about my mornings. I always wake up early, typically at least an hour before my kids do, because I enjoy having some “me time” early in the morning.
Easing into my day slowly and getting ready at my own pace is one of the best motherhood hacks I’ve discovered.
Then, the kids wake up and jolt me out of my temporary solitude. They’re ravenous, full of energy, and ready to get going. In our house, quick breakfasts are our go-to. And oftentimes, quick breakfasts involve something from a box.
I’ll admit that we eat our fair share of cereal around here. And boxed pancake mixes and frozen waffles are certainly convenient.
But sometimes, it’s nice to have something not from a box.
Why I Love Pancakes from Scratch
There are certain things I don’t make from scratch, because I just don’t think it’s worth the time and effort. Tortillas are one such food.
There are other things that are easy to make from scratch, but if I’m honest, they sometimes just don’t taste as good as some packaged mixes.
Pancakes used to be that way for me.
I tried so many different recipes for homemade pancakes, but they were either too time-consuming or too drab.
But these pancakes? They don’t fall into either of the above categories.
They are absolutely worth the time and effort, which, by the way, is not much more than what’s required to make pancakes from a mix.
Not only that, but these taste way better than any pancake I’ve ever had from a mix. Trust me on this.
I initially discovered the recipe for these pancakes at Food.com, and I’ve adapted the recipe slightly to make the process of making them even easier.
The texture of these pancakes is soft, light and fluffy, and they hold up well with butter and syrup. They’re so good that my kids will eat them plain.
You can also top these with traditional syrup, or some fruit topping or these incredible Instant Pot cinnamon apples and whipped cream for a special treat!
You can mix in chocolate chips or blueberries, add some cinnamon–whatever your heart desires!
These are also perfect for “breakfast for dinner,” which is a common meal plan theme night around here!
If you don’t have any baking powder on hand, you can make these homemade pancakes with self-rising flour instead!
How to Make Fluffy Pancakes Without a Mix
The process of making these light and fluffy pancakes is super simple–you won’t believe how easy it is!
Ingredients You’ll Need:
- Flour
- Sugar
- Salt
- Baking powder
- Eggs
- Vegetable oil
- Milk
- Butter for greasing the pan/griddle
How to Make Them:
Mix ingredients. First, combine all the dry ingredients in one bowl.
In a separate bowl, combine the wet ingredients.
Using a whisk, add the wet ingredients to the dry ingredients. Whisk until everything is combined, but some lumps still remain.
Cook on the griddle. Heat a griddle or pan over medium heat, melting some butter on it while the pancake batter rests.
I absolutely think a buttered griddle takes pancakes up a notch, so I recommend that you don’t skip this part.
Even if you’re using a nonstick pan and don’t really need butter, I still think you need the butter. 🙂
Once the griddle is hot, drop 1/4 cup of batter into circles on the pan. Allow them to cook for a couple of minutes.
Once bubbles begin forming on top, it’s time to flip! Carefully flip and allow the other side to cook for 1-2 minutes longer.
I use a 1/4 cup measuring cup to scoop out batter and add it to the griddle, making pancakes that are about 5-6 inches in diameter.
You can make them larger or smaller if you prefer. I tend to prefer this size because they’re easier for me to flip.
Enjoy. These are quick and easy enough for a weekday morning, but they’re also fun for a special weekend breakfast.
Bonus: Leftover pancakes can be frozen! Just pop them in a toaster to reheat.
There’s no disputing it…these are absolutely better than the box! Give them a try the next time you want something tasty and fast!
Notes and Adaptations:
- Make sure your baking powder is fresh!
- These freeze well! It’s easiest if you flash-freeze them on a baking sheet, then pop them into a freezer bag together until you’re ready to use them. You can reheat them in a toaster or microwave.
- Customize these by adding in nuts, chocolate chips, cinnamon, or whatever you like. Serve with fruit, whipped cream, or warm syrup.
- Want to add some extra protein? You can add leftover Instant Pot quinoa to the batter! I’ve done this multiple times as a way to get more protein into my kids.
More Quick and Easy Breakfasts:
- Pressure Cooker French Toast
- Cinnamon Sugar Pumpkin Donut Holes
- Inexpensive Breakfast Sandwiches
- Instant Pot Egg Bites
Recommended Equipment:
- Mixing bowl
- Large measuring cup (2-4 cup capacity)
- Griddle or skillet (I love my Calphalon griddle pan)
How to Make Fluffy Pancakes from Scratch
Wondering how to make fluffy pancakes from scratch? This super easy recipe yields pancakes that are light, soft, and fluffy--without a mix! They're the perfect way to start your day!
Ingredients
- 2 cups all-purpose flour
- 3 Tbs sugar
- 1 tsp salt
- 2 Tbsp SAS baking powder (such as Clabber Girl brand)
- 2 eggs
- 1/4 cup vegetable oil
- 1 3/4 cups milk
- Additional butter for greasing griddle/skillet
Instructions
- Preheat a griddle or skillet over medium to medium-high heat. Melt 1-2 Tbs butter in griddle, swirling to coat pan.
- In a large mixing bowl, combine flour, sugar, salt, and baking powder. Whisk to combine.
- In a large measuring cup or smaller mixing bowl, whisk together eggs, oil, and milk until combined.
- Pour liquid mixture into the dry ingredients. Whisk together until combined.
- Using a 1/4 cup measuring cup, scoop 1/4 cup of batter and pour onto hot griddle. Repeat (I usually fit 4 pancakes on the griddle at a time).
- Once bubbles begin to form on the top of the pancakes, flip, cooking for one more minute. Remove from heat.
- Melt more butter on the griddle and repeat until all batter has been used.
- Top as desired!
Notes
Did you make it and love it? I appreciate your 5-Star review!
I love to see my recipes come to life "in the wild." Snap a photo and tag me on Instagram @marginmakingmom and use #marginmakingmom so I can see it!
Slightly adapted from Food.Com
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
4-5Serving Size:
2 pancakesAmount Per Serving: Calories: 504Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 109mgSodium: 1428mgCarbohydrates: 65gFiber: 2gSugar: 10gProtein: 13g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
I’ve been looking for a good pancake recipe for quite a while now. Just made these this morning, delicious. I will definitely make them from now on. So easy. Thank you.
Wonderful! I’m so glad you enjoyed them! 🙂
Hi Chrysti! I interpreted the baking powder as 2 tablespoons – did I get that wrong… The pancakes are good, but the flavor could be better.
Signed me – still learning!
Hi Connie! You’re right, it is 2 Tablespoons. I’m sorry the flavor seemed off…were they bitter? It’s hard to say why that could be. I’m admittedly not a wiz at baking chemistry, but I do know that baking powder is basically acids that react with moisture and heat during baking/cooking to produce CO2 (promoting “rising”). If the reaction occurs properly, the original acids are nonexistent after baking/cooking. If it doesn’t occur properly (if the baking powder is expired, not enough moisture, not enough heat, etc.), the acids could remain, which could create a bitter flavor. I’ve also heard that the type of baking powder can affect flavor–I always use an sodium aluminum sulfate baking powder (such as Clabber girl), but there are other varieties, such as those that contain monocalcium phosphate instead of SAS (like Calumet brand). I’ve never used the other kind, so I can’t say from experience, but I’ve heard that can affect flavor. At any rate, if your baking powder isn’t expired, you could try using a bit less of it next-go-round and see if that improves the flavor for you! Let me know the results if you try it again! 🙂
These were awful. Way too much baking powder. I had one bite and I can’t get the awful taste to go away. You should really adjust this recipe.
Hi Sarah, I’m so sorry you didn’t enjoy them…I’ve made these countless times and have never experienced the awful taste, but I know how frustrating it is to have a recipe not turn out as expected. A couple of factors to consider–I’m admittedly not a wiz at baking chemistry, but I do know that baking powder is basically acids that react with moisture and heat during baking/cooking to produce CO2 (promoting “rising”). If the reaction occurs properly, the original acids are nonexistent after baking/cooking, so you won’t taste them. If the reaction doesn’t occur properly (if the baking powder is expired, there’s not enough moisture, not enough heat, etc.), the acids could remain, which could create a bitter flavor. I’ve also heard that the type of baking powder can affect flavor–I always use a sodium aluminum sulfate (SAS) baking powder, such as Clabber Girl brand, but there are other varieties, including those that contain monocalcium phosphate instead of SAS (like Calumet brand). I’ve never used the other kind, so I can’t say from experience, but I’ve heard that the type of baking powder can affect flavor. So depending on which type of baking powder you used, that might make a difference. At any rate, if your baking powder isn’t expired, you could try using a bit less of it next-go-round and see if that improves the flavor for you! Let me know the results if you try it again!
Made them this morning because I was out of pancake mix. Let me just say, I won’t fool around with store bought mixes anymore! These were delicious and so easy to make. I always add a splash of vanilla and some cinnamon to ours and I did that with this recipe as well. So yummy!
Thank you for sharing, Toni–I’m so glad to hear that you enjoyed them! Your addition of vanilla and cinnamon sounds dreamy! 🙂
I always add vanilla and some cinnamon to my mixes! I’m going to make these tonight for breakfast dinner! Can’t wait!!
Yum! I love breakfast for dinner. 🙂 I hope you enjoy these, Christine!
I made these for my family and a couple of our friends this morning and I added cinnamon.. They were amazing and there is no left overs they were a big hit.
I’m so happy to hear that you all enjoyed them! They disappear quickly around here, too. 🙂
Can you use almond milk
Hi Melissa! I haven’t personally tried it, but I would imagine it would work just fine! Enjoy!
This is an excellent recipe. Very easy to make. Be sure toix the dry ingredients thoroughly so that you don’t taste the baking powder.
Thank you, Doreen! I’m so glad you enjoyed it! 🙂
My family really liked this recipe! Super fluffy! These are very similar to my Mom’s pancakes. I use a non aluminum baking powder. I didn’t notice any off flavors. Although, I remember my Mom’s pancakes sometimes turning out with a weird metallic aftertaste. I always thought the bad taste was coming from the baking powder and that she didn’t need to put so much in the batter. She used an aluminum containing baking powder.
How do I leave a rating?
Hi Avery! You can leave a rating by clicking on the stars that show on the recipe. Thank you so much for your kind words–I love hearing that these are similar to your mom’s pancakes. 🙂