This post may contain affiliate links. See my privacy policy for details.

This is the best homemade pancakes recipe from scratch. You can fool around with all sorts of other ingredients in a pancake recipe, 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! 

This is an old pancakes recipe that I have updated from 2009 – and it really is all that I ever use for basic pancakes. 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.

PancakesFromScratch-2 The BEST Homemade Pancakes Recipe From Scratch
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 pancake recipe 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.

PancakesFromScratch3 The BEST Homemade Pancakes Recipe From Scratch
Homemade Pancakes with Butter on Top

How to Make Homemade Pancakes Recipe From Scratch Video

MY LATEST VIDEOS

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, it’s amazing)  to finally make them at home without throwing a temper tantrum. And I have. Thrown a temper tantrum over pancakes, that is. Just ask my husband, who has ducked when the half-cooked, half-burned pancakes have started a’ flyin’ in the kitchen. Now, however, I have perfected my pancake recipe and unless there is an ingredient crisis like this morning, I’ve got it. I’m good.

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.

PancakesFromScratch1 The BEST Homemade Pancakes Recipe From Scratch
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 like this one.
  • 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!

PancakesFromScratch1 The BEST Homemade Pancakes Recipe From Scratch

How to make Cake Flour to use in this 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!

This is the pancake 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

Pinnable-Pic-Recipes The BEST Homemade Pancakes Recipe From Scratch

PIN this recipe to your BREAKFAST BOARD and remember to FOLLOW ME ON PINTEREST

PancakesFromScratchm The BEST Homemade Pancakes Recipe From Scratch

4.57 from 16 votes
PancakesFromScratch1-220x220-c The BEST Homemade Pancakes Recipe From Scratch
The BEST Homemade Pancakes Recipe From Scratch
Prep Time
5 mins
Cook Time
20 mins
Total Time
10 mins
 
How to make simple but delicious pancakes from scratch, my family's favourite easy recipe!  This pancake recipe yields incredibly light and fluffy pancakes.
Course: Breakfast Meals
Cuisine: Pancakes
Keyword: pancakes, pancakes from scratch, pancakes recipe
Servings: 14 pancakes
Calories: 201 kcal
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
  • 3 cups milk
  • 2 eggs
  • 6 tbsp oil
  • 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 the milk, eggs, oil and vanilla. Mix until combined.

  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!

Nutrition Facts
The BEST Homemade Pancakes Recipe From Scratch
Amount Per Serving (1 pancake)
Calories 201 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 28mg 9%
Sodium 61mg 3%
Potassium 276mg 8%
Total Carbohydrates 26g 9%
Sugars 7g
Protein 4g 8%
Vitamin A 2.4%
Calcium 14%
Iron 7.6%
* Percent Daily Values are based on a 2000 calorie diet.
156
Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

16 Comments

  1. 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.

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

  3. These didn’t work for me. Followed instructions using cake flour and the batter was the consistency of water even after sitting. Ran together and off the griddle. Maybe I overmixed? Thank you anyway!

    • 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!

      • Ruvi Garcia Reply

        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. 😂

  4. Janet T Smith Reply

    Worst recipe ever, 3 cups milk, I only put 2 and the batter was so thin it ran off the griddle, wouldn’t rise, tasteless..

    • 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. 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!

  6. Pingback: Stupid Good Pumpkin Pancakes Recipe - The Kitchen Magpie

  7. Pingback: Classic Fluffy, Tangy Buttermilk Pancakes - The Kitchen Magpie

  8. Pingback: How to Make Brown Sugar Sauce - The Kitchen Magpie

  9. totally cool like a drive in move ! Tonight showing….. GOOD EATS

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.