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The BEST Homemade Pancake Recipe From Scratch

Homemade Pancakes with Butter & Brown Sugar Sauce
Homemade Pancakes with Butter & Brown Sugar Sauce

Site Index Breakfast and brunch Pancakes

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This is the best homemade pancakes recipe from scratch. You can fool around with all sorts of other ingredients when it comes to pancakes, but in the end it’s always Grandma’s recipe that rules them all. This was my Grandma’s and then my Mom’s recipe and now it’s all that I use for my family anymore! It’s perfect every time! I also have a great Belgian Waffles recipe if you want to try those as well.

Now if you are wanting to get all fancy, you can try my Blueberry Yogurt Pancakes or my Apple Pie Pancakes. Those are a bit more fiddly but also delicious. Or if you prefer egg dishes, how about Shirred Eggs?

A stack of pancakes on a white plate with butter and syrup on top
Homemade Pancakes Recipe From Scratch

How do you make homemade pancakes?

  1. First, you get up on the first day back to school and get all the ingredients for your pancake recipe ready because it is back to school tradition that the kids get pancakes the first day, then are left to fend for themselves and eat toast or starve the rest of the school year.
  2. Then you freak out when you don’t have flour. That was this morning. Happy back to school *eyeroll*.
  3. Then you proceed to try your family’s pancakes with cake flour instead and discover that cake flour made the lightest, fluffiest version of your family’s pancake recipe yet.

How do you make fluffy pancakes?

I suggest letting the batter sit for a while ( 5-10 minutes) and let the chemical reactions start working. This always works out in the mornings when I am busy trying to get kids out the door as magically I somehow get distracted easily and let the batter sit by accident. I’ve also found that waiting to heat your griddle AFTER you make the pancakes gives you that time to let the batter sit.

Close up of a stack of pancakes with butter on top
Homemade Pancakes with Butter on Top

How to Make Pancakes from Scratch

Making pancakes from scratch is easier than you think, simply use the ingredients listed below in my recipe card and follow the simple instructions. Make sure you have the following equipment ready for this recipe:

  1. A griddle.
  2. A flipper (to flip the pancakes).
  3. A large bowl to prepare the ingredients and the batter in.

Once you have your equipment ready, jump down to my recipe, print it out and you’ll be well on your way!

A Good Griddle is Essential for Making Pancakes

Pancakes are my nemesis. It has taken me years of frustration, and finally cluing in and finally having a dang good griddle, ( I have a permanent one in the middle of my gas stove top)  to finally make them at home without throwing a temper tantrum. I also have a counter top griddle which honestly works the best.

I didn’t want to have to store another appliance but if you are the type of person that makes pancakes, sausage or eggs for breakfast every weekend, you need a griddle. A pan just doesn’t work as well.

A stack of pancakes with brown sugar sauce being poured over top
Homemade Pancakes with Butter & Brown Sugar Sauce

Making Pancakes From Scratch Tips & Tricks

  • Use a hot griddle. Not as hot as a lot of recipes tell you, because then you just burn the outside of the pancake and the inside is raw. Try using a medium-high heat setting.
  • Get a wide spatula/flipper. This will help you lift the pancake properly and turn it over. I like flippers.
  • Serve this with my Homemade Brown Sugar Sauce (that’s what is in the photos)
  • If you want lighter, fluffier pancakes use the cake flour, but the end product pancakes do soak up the syrup more than the all purpose flour pancake recipe does. I personally like it better, and will keep a bag of cake flour on hand for pancakes.
  • Don’t have cake flour? See below for instructions!
  • IF YOU ARE USING SIFTED FLOUR, adjust your liquid measurements! I do NOT use sifted flour and that is why your batter will be too runny. Don’t sift your flour!

 

Close up of brown sugar sauce
Close up of brown sugar sauce

How to make Cake Flour to use in a Pancake Recipe

Making your own cake flour is so easy it’s not even funny! I just happened to have a bag of it, but when I make pancakes and don’t have that bag anymore (because obviously I am bad at remembering to buy flour) I will make some cake flour. All you have to do is:

  1. For every cup of all-purpose flour that you use, you are going to remove 2 tbsp of the flour, then replace it with 2 tbsp of cornstarch and whisk in.
  2. So for example, scoop 4 cups of all-purpose flour into a bowl. You will then remove 8 tbsp ( which is 1/2 cup) of the all-purpose flour and put it back in the bag. Then you will get 1/2 cup of cornstarch and add that into the bowl of flour. Take a whisk and whisk it all together.
  3. Voila! Cake flour!

Using Whole Wheat Flour in Your Pancake Recipe

This recipe is the perfect base for any pancakes. You can substitute whole wheat flour easily (just add another 1/2 tsp of baking powder to compensate for the heaviness), you can add almost any fruit you can think of, and they fluff up beautifully – and as I discovered, cake flour in pancakes is the boss.

This is the recipe that my mom used while we were growing up as she always made pancakes from scratch. And I do mean always! Even during the 80’s heyday’s of everything “boxed”, my mom always made pancakes from scratch!. She would freeze then and then we would eat them during the week for a quick breakfast!Try my Overnight Cinnamon French Toast Casserole or my Best Bakery Style Blueberry Muffins for more great breakfast and brunch recipes!

Happy cooking!

Karlynn

Learn to cook like the Kitchen Magpie

The BEST Homemade Pancake Recipe From Scratch

How to make simple but delicious pancakes from scratch, my family's favorite easy recipe!  This pancake recipe yields incredibly light and fluffy pancakes.

4.91 from 43 votes
Homemade Pancakes with Butter & Brown Sugar Sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
10 minutes
Course
Breakfast Meals
Cuisine
American
Servings
14
Calories
201
Author
Karlynn Johnston

Ingredients

  • 2 2/3 cups all-purpose or cake flour
  • 2 tbsp baking powder
  • 1/3 cup white sugar
  • 1 tsp salt
  • 2 1/2 cups milk
  • 2 eggs
  • 6 tbsp oil or melted butter
  • 1 tsp vanilla

Instructions

  1. In a medium bowl or a large 16 cup capacity liquid measuring cup, whisk together the flour, baking powder, white sugar and salt. 

  2.  In another large capacity liquid measuring cup, combine 2 1/2 cups of milk, eggs, oil and vanilla. Mix until combined. If you need to, add more milk until the batter reaches desired consistency.

  3. Make a well in the dry ingredients, and pour the egg mixture in. Whisk together until the batter is smooth with only a few flour chunks - it doesn't have to be completely smooth. 

  4. If you have a griddle start it heating now on medium heat. I have a cast iron one that I adore, but it takes a while for it to heat up uniformly. If not, heat the largest pan that you have. 

  5. To make the pancakes I use a muffin batter scoop, which is called a #8 disher scoop. This is one of my favourite kitchen hacks, that scoop! It measures out muffins, pancakes, extra large cookies, you name it! 

  6. Take one scoop of batter and pour onto your already heated griddle, fitting on as many as you can at once.  Flip your pancakes when they are slightly bubbled on the surface and golden brown underneath. The key is a medium heat that is ready and raring to go, so they instantly sizzle when you place them on the surface, but not so hot they burn.

  7. Continue to cook all of the batter, placing cooked pancakes on a covered plate when cooked. 

Recipe Video

Recipe Notes

  • You can use either type of flour, but I really loved the cake flour in these for a super fluffy and airy texture!
  • IF YOU ARE USING SIFTED FLOUR, adjust your liquid measurements! I do NOT use sifted flour and that is why your batter will be too runny. Don't sift your flour then measure. Spoon your flour into the cup to measure
  • If the batter is too thick after mixing, add more milk.
  • IF the batter is too runny, you can add more flour

Pancakes Tips & Tricks

  • Use a hot griddle. Try using a medium-high heat setting.
  • Get a wide spatula/flipper for the best flipping results.
  • Serve this with my Homemade Brown Sugar Sauce (that’s what is in the photos)
  • If you want lighter, fluffier pancakes use the cake flour, but the end product pancakes do soak up the syrup more than the all purpose flour pancake recipe does.
  • Don’t have cake flour? See the post for instructions to make your own.
  • IF YOU ARE USING SIFTED FLOUR, adjust your liquid measurements! I do NOT use sifted flour and that is why your batter will be too runny. Don’t sift your flour!

Nutrition Information

Serving: 1pancake, Calories: 201kcal, Carbohydrates: 26g, Protein: 4g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 28mg, Sodium: 61mg, Potassium: 276mg, Sugar: 7g, Vitamin A: 120IU, Calcium: 140mg, Iron: 1.4mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Breakfast and brunch Pancakes

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Wes says

    A hit with the grandkids this weekend, thanks! Added some chocolate chpis and they were sure impressed.5 stars

  2. Venus says

    I don’t usually leave comments on anything, but these were so good I just have to! I used roughly 1/4 of the recipe (because I just made them for myself and my baby sister) and I didn’t even need syrup. The recipe is easy and quick, I added about a tbsp of cinnamon to the batch and it was perfect! I’ll definitely recommend this to others in the future.5 stars

  3. Joyce Carlson says

    The recipe says 2 eggs, but the video has 3. What is the correct amount?4 stars

    • Karlynn says

      Hey, if there’s three in the video it will because they were small chicken eggs from the family farm, the recipe will be correct with two. When I have to use the small eggs from the farm they’re definitely not the same as large eggs from the store so I have to improvise! Sorry for the confusion, always go with the written recipe over video!5 stars

  4. Bob LaBlah says

    I just mixed everything together and cook. I know technically you’re supposed to mix the dry then slowly add the wet blah blah blah….but with two hungry kids I don’t have time for that nonsense. Thanks for the recipe, I eat keto so I have no idea what they taste like but my kids loved them and they did look quite nice sitting on the plate.

    I made massive pancakes but i think this recipe will definitely make as many as it says if you follow directions

    On a side note, I will never figure out why every recipe on these types of websites have to be introduced with their own short story and force me to hunt for the ingredients list…. That’s literally the only reason I didn’t give it 5 stars4 stars

    • Karlynn says

      Hey Bob, glad the Recipe worked! I don’t usually respond to people who complain about the stories, but in my case I have thousands of readers that LITERALLY have watched my kids grow up on the website & followed our adventures etc for OVER TEN YEARS! I will never, ever change my format for the new “gimme the recipe” generation of people that are taking the joy out of connecting online. Loyal online friends and readers are worth more to me than impatient people. Also there is a JUMP TO RECIPE button at the top for those who don’t want to read sooo…… ? I even make it easy for them too!5 stars

    • Alexandra says

      Loved these pancakes. I accidentally put lemon extract and then on top of it added the vanilla … still fabulous! Pinned it to my board. Thank you!! ?5 stars

    • Ingrid Ashley says

      I never comment but these were great kids super happy. I had a strange reaction though when I mixed the batter I had the same consistency etc but when I went to grab my scoop and came back to the bowl the batter was fluffing up and more like a light sponge than liquid, then when cooking they were much fluffier – just curious if this happened to others. They still tasted fabulous!5 stars

  5. Mari Parrill says

    My kids (3 and 5 years old) loved them. This recipe is so easy to prepare. The first time I prepare them I did them as the recipe and they were perfect. This time I did them with less milk and I am happy with the results. They still fluffy and delicious. Thank you ?5 stars

  6. April says

    I made these pancakes per the recipe and they were delicious. The only “knock” I have against it is that the batter gets runnier as it sits in the bowl, which is the opposite effect of every other batter I’ve ever made. Because of this, the folks who get the first batch get fluffy pancakes, but the folks who are served towards the end are getting something closer to a crepe.4 stars

  7. Margo Haynes says

    Great recipe! I too used it for waffles one morning & was delighted to find my batter made the most perfect, light, fluffy pancakes & waffles! You two “youngsters” make a fantastic team!!! While I’ve always been considered an excellent cook, at 81 I still manage to pick up a lot of new tips & tricks from you! Thank you for such a delicious recipe, I have never been disappointed with one of your recipes…Love your food blog!!5 stars

    • Karlynn says

      Aww thank you Margo, you made our day!!! Thanks for being such a great reader!5 stars

  8. cooking gram says

    I have learned over the years, through trial/error, that when you add liquid to any batter you always add in increments until proper consistency achieved. Never just pour suggested original recipe amount. There are so many factors that will contribute to a good/bad outcome.5 stars

  9. Mike says

    Great consistancy and flavor. One of the few recipes that will actually yield as many pancakes as it says. Most I try will yield many less. I should have actually halved this one for 4 people5 stars

  10. Mary Peterson says

    I followed this recipe to the smallest detail. The batter was very runny- so much so that my husband, after seeing the 1st 3 pancakes hit the platter, thought I made his mother’s very thin Swedish pancakes. I had to add 2/3 C flour (purchased cake flour rather than using the ‘cake flour’ recipe provided (that was scooped directly from the box then leveled with a knife) then let it sit 15 minutes. I could have added a bit more flour. The worst part, though? The overpowering flavor of too much baking powder. Almost sour mixed with metallic. Yuck. If we make this recipe again the BP will get cut in half, the milk reduced, skip the vanilla & reduce the sugar. Very, VERY disappointed.

    • Mr. Kitchen Magpie says

      Hi Mary,

      I’d recommend re-examining the recipe, this has been used for years and I make it constantly, as do others. You’ve definitely missed something, over-mixed or used the wrong ingredient type.

  11. Celina says

    Thanks for this recipe! Decided to make pancakes for my grandkids this morning and searched for a recipe and came upon yours. It was so simple to make! I only made 1/2 the batter and used regular ap flour and skim milk. I added the dry ingredients into the wet ingredients (adding the melted butter last after lightly combining the dry to wet). They were perfectly fluffy and delicious! My oldest grandson (2 1/2 yrs) wanted waffles so we used the same batter (he helped make them ?) and they also came out great! My grandchildren loved them and they didn’t even ask for syrup on them. (They had the perfect amount of sweetness that there was no need for syrup.) 😉 This will be my go to recipe from now on. Thanks! ?5 stars

  12. Annie says

    Made these today with no problem, the batter was a good consistency and they were just sweet enough because why make them super weeet when you’re loading them with syrup in my opinion. I’ll be keeping this recipe. Oh and make sure to let the batter sit it’s a good trick.5 stars

  13. Katie says

    WAY TOO RUNNY!! The ratio is way off. Tastes good, but the liquid measurements make no sense3 stars

    • Karlynn Johnston says

      Did you start with the 2 1/2 cups of milk? That’s to make sure that it’s not runny because you have sifted flour.5 stars

    • Mr. Kitchen Magpie says

      Hi Katie, please reassess your ingredients and be sure to read the recipe thoroughly. It has never produced runny pancakes of any kind.

  14. Amanda Trawick says

    This recipe was good. Only thing was it was really runny going by the recipe. The pancakes wouldnt rise, just made me sad. So i just poured a little more cake flour to the batter and viola! That worked. Then after the pancakes cooked perfectly. They all rose up to the same size every pancake. They where also fluffy and delicious.4 stars

  15. Karlynn Johnston says

    Sorry they didn’t turn out, but the quality control is usually on the readers end. I even have a VIDEO showing how the batter is supposed to look ( it doesn’t set up , this isn’t a cake, it’s runny and you pour it!!) and this recipe has been used for decades in my family. Read the recipe card, don’t use sifted flour and watch the video and you will realize that yes, pancake batter is a liquid and that if you don’t follow the instructions it won’t work!

    The batter is FLUID for pancakes! Watch the video!5 stars

    • Lori says

      not sure why all the confusion, I just made these because my husband wanted pancakes for ‘dinner’. They turned out fabulous.!!5 stars

  16. Linda says

    I read reviews saying it was runny so I erred on side of precaution and did 2 cups milk, and didn’t whisk hard, and yet the batter came out runny. I don’t know what happened, and I’ve been making pancakes with regular AP flour for years. 🙁 I specifically looked online for a recipe with cake flour because I thought it might make fluffier pancakes and was all excited when I found this. *sadness*

    • Karlynn Johnston says

      You guys are reading the recipe correctly, right? It’s almost a 1:1 ratio of milk to flour? You are reading 2 and 2/3 cups, and not 2/3 of a cup????5 stars

      • B. Wallton says

        Absolutely fantastic dipped in awesomeness. I have made a t9n of pancakes but this recipe was awesome. I didn’t have any milk but I know how to substitute with water and butter. The batter stayed thick and fluffy. I also didn’t have vanilla so L used allmond extract instead.5 stars

        • B. Walton says

          Oh I used regular all purpose flour, didn’t sift it.

  17. Katherine L Wright says

    I love them I finely found a great pancakes recipe. But I use 2& half cups of milk & 2/3 cups of sugar. ?????5 stars

  18. BonJon says

    LOL Oh my! Cake flour? Hmmm. Well, I am famous for pancakes and waffles, so I’ll comment. I’m 65, been making pancakes since I was 11!
    1) Good pancakes rise from a mix of acid and base: so don’t over mix the dry and wet, just combine until blended and quit. Don’t hold the batter a long time and DON’T chill it. Have your griddle preheating while you mix. I SIFT. Always. Quality of your flour is key. I use King Arthur AP flour.
    2) I use stick butter to grease the griddle as each cake is poured. HINT: If the butter burns the moment you start greasing, it’s too hot, but the burned butter can be wiped away with paper towels. IF the butter doesn’t even sizzle fast, it’s not hot enough.
    3) the only way to learn to how to flip pancakes is to practice. Start small, with “silver dollar” pancakes, increasing the size as you gain the skill. It’s not magic, it’s a learned skill.
    4) there are no prizes for IHOP size pancakes: they are hard to make with average kitchen gear, you’ll be tempted to overeat, and you’ll have a lot more food waste.
    5) thick is not better. They won’t cook in the middle. After they start rising, if they are over 1/2″ thick, take the back of a large spoon and smooth them out wider, thinner.
    6) griddle only has to be flat, not fancy. My 2 burner heavy aluminum griddle was purchased in 1987 at a garage sale for $1.
    7) Pour the batter and leave them alone. Don’t check them, don’t move them until the edges have about 1/2″ dry looking border, a drier looking bubbly top. That’s when they are ready to release. To pour, I pour my batter back into the measuring cup (2 cups) i used for the milk, or the 1/2 cup dry (flour) measure makes a nice scoop for batter.5 stars

  19. Crystal says

    Delicious! Thanks for sharing. I did use buttermilk instead of regular milk. Also, thanks for the cake flour tip!5 stars

    • Karlynn Johnston says

      I’m sure that you must have used sifted flour, or sifted it. There’s no way it can be that runny unless the flour is too light when measured. This has the same ratios as most pancake recipes!5 stars

      • Ruvi Garcia says

        I am making it today. Its not runny at all. Its thick and rich. I added more sugar because I want it a little sweeter. I hope it doesn’t affect the taste or consistency. I do really hope it will taste good. ?5 stars

    • Karlynn Johnston says

      You guys are reading the recipe correctly, right? It’s almost a 1:1 ratio of milk to flour? You are reading 2 and 2/3 cups, and not 2/3 of a cup????5 stars

    • Karlynn Johnston says

      Hi Janet, the flour to milk ratio is the same as most other recipes so I’m assuming you didn’t measure the flour properly or something! Also if you used sifted flour OR sifted it yourself, it would take all the volume out of the flour which you need. This has never been too runny and I have been making it forever!5 stars

    • Bri Lowe says

      Sorry yours didn’t turn out correct. I disagree on worse recipe ever. I printed this one out too save. We did it per recipe and it came out great! I just did a few tablespoons of apple cider vinegar with the milk to make 3 cups and they were think and tasted great 🙂 I wish I could add a picture on here.5 stars

    • Karlynn Johnston says

      You guys are reading the recipe correctly, right? It’s almost a 1:1 ratio of milk to flour? You are reading 2 and 2/3 cups, and not 2/3 of a cup????5 stars

  20. Julie says

    Hi Karlynn, THANK YOU! I tried your recipe, and I mixed all purpose flour with bread flour, the result…. Delicious pancakes! They were moist, the flavor was awesome, perfect consistency. Definitely, I will add this to my book of recipes.
    We enjoyed them a lot!5 stars

    • Karlynn Johnston says

      Glad that you liked them so much!!!! Thanks for letting me know!5 stars

  21. kenny K says

    totally cool like a drive in move ! Tonight showing….. GOOD EATS5 stars

    • Karlynn Johnston says

      These pancakes are definitely GOOD EATS!5 stars

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