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The BEST Homemade Pancakes 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 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.

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.

Homemade Pancakes with Butter on Top
Homemade Pancakes with Butter on Top

How to Make Homemade Pancakes Recipe From Scratch Video

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.

Homemade Pancakes with Butter & Brown Sugar Sauce
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!

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

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How to make simple but delicious pancakes from scratch, my family's favourite easy recipe! This pancake recipe yields incredibly light and fluffy pancakes. #pancakes #breakfast #brunch #homemade #syrup #pancake #homemade

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The BEST Homemade Pancakes Recipe From Scratch

How to make simple but delicious pancakes from scratch, my family's favourite easy recipe!  This pancake recipe yields incredibly light and fluffy pancakes.
4.68 from 34 votes
Homemade Pancakes with Butter & Brown Sugar Sauce
Prep Time
5 minutes
Cook Time
20 minutes
Total Time
10 minutes
Course
Breakfast Meals
Cuisine
Pancakes
Servings
14
Calories
201
Author
Karlynn Johnston
Keywords
pancakes, pancakes from scratch, pancakes recipe

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

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: 2.4%, Calcium: 14%, Iron: 7.6%

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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Pancakes / The BEST Homemade Pancakes Recipe From ScratchLast updated on March 9, 2019
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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 Canadian 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!

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Site Index Breakfast and brunch Pancakes

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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.

  2. 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 people

  3. 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.

  4. 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. 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.

  6. Katie says

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

  7. 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.

  8. 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!

    • Lori says

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

  9. 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????

  10. 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. ?????

  11. 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.

  12. Crystal says

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

    • 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!

      • 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. ?

    • 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????

    • 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!

    • 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.

    • 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????

  13. 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!

  14. kenny K says

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

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