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!
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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 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!
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!
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.
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.
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!
More Quick and Easy Breakfasts:
- 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
- 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!
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Slightly adapted from Food.Com
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Serving Size:2 pancakes
Amount Per Serving: Calories: 504 Total Fat: 22g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 109mg Sodium: 1428mg Carbohydrates: 65g Fiber: 2g Sugar: 10g Protein: 13g