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.
How do you make homemade pancakes?
- 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.
- Then you freak out when you don’t have flour. That was this morning. Happy back to school *eyeroll*.
- 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.
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.
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!
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:
- 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.
- 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.
- 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!
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- 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
In a medium bowl or a large 16 cup capacity liquid measuring cup, whisk together the flour, baking powder, white sugar and salt.
In another large capacity liquid measuring cup, combine the milk, eggs, oil and vanilla. Mix until combined.
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.
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.
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!
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.
Continue to cook all of the batter, placing cooked pancakes on a covered plate when cooked.
Serve with my Homemade Brown Sugar Sauce.
You can use either type of flour, but I really loved the cake flour in these for a super fluffy and airy texture!