Making pancakes from scratch is a simple, rewarding process that yields fluffy, golden results better than any mix. With basic pantry staples, you can whip up a stack in under 30 minutes for a cozy breakfast any day of the week.

Ingredients

These measurements serve about 4 people (8-10 pancakes), drawing from tried- and-true recipes shared across cooking sites. Adjust for larger batches by doubling.

Ingredient| Amount| Notes 15
---|---|---
All-purpose flour| 1 ½ cups| Sifted for lightness
Sugar| 2 tbsp| Granulated, for subtle sweetness
Baking powder| 2 tsp| Key for fluffiness; some add 1 tsp baking soda
Salt| ½ tsp| Balances flavors
Milk (or buttermilk)| 1-1 ¼ cups| Room temp for smooth batter
Eggs| 1-2 large| Binds and adds richness
Melted butter| 3-4 tbsp| Plus extra for cooking; oil works too

Pro tip : Buttermilk makes taller pancakes, but regular milk shines with a splash of vinegar if you're out.

Step-by-Step Instructions

Follow these numbered steps for foolproof results—many home cooks swear by not overmixing to avoid tough pancakes.

  1. Mix dry ingredients : In a large bowl, sift flour, sugar, baking powder, baking soda (if using), and salt. Whisk to aerate and remove lumps.
  1. Combine wet ingredients : In another bowl, whisk milk, egg(s), and melted butter until smooth.
  1. Form batter : Pour wet into dry. Stir gently with a fork until just combined—lumps are fine! Let rest 5 minutes for tender texture.
  1. Heat the pan : Preheat a nonstick griddle or skillet over medium heat (350°F if electric). Lightly grease with butter or oil.
  1. Cook pancakes : Scoop ¼-⅓ cup batter per pancake. Cook until bubbles form on top and edges dry (2-3 minutes), then flip. Brown second side 1-2 minutes more.
  1. Serve hot : Stack and top with maple syrup, fresh berries, or whipped cream. Keep warm in a 200°F oven if needed.

Common Variations

Experiment to match your mood—forum chatter and recipe tweaks highlight these crowd-pleasers.

  • Blueberry : Fold in 1 cup fresh berries post-mixing.
  • Chocolate chip : Add ½ cup chips for kid-approved fun.
  • Vegan : Swap milk for plant-based, eggs for flax (1 tbsp ground flax + 3 tbsp water), butter for oil.
  • Sheet pan : Spread batter on a greased half-sheet pan, bake at 425°F for 15-20 minutes for brunch crowds.

Home cooks on sites like Allrecipes rave about adding vanilla extract (1 tsp) for extra aroma, a trick from over 16,000 reviews.

Troubleshooting Tips

Even pros hit snags—here's how to fix them based on shared kitchen wisdom.

  • Dense pancakes? Overmixed batter or cold ingredients; stir less next time.
  • Sticking? More grease or hotter pan initially.
  • Not fluffy? Check baking powder freshness (test: mix with hot water, should bubble).
  • Too thin? Add 1-2 tbsp flour; rest batter longer.

Why From Scratch Beats Mixes

As of early 2026, trending discussions on food blogs emphasize control over quality—no preservatives, customizable sweetness, and that fresh-baked scent. Families report kids loving the ritual, turning weekends into memory-makers. One reviewer called it "better than McDonald's," echoing thousands.

TL;DR : Sift dry, mix wet, combine gently, cook on medium heat—fluffy stacks in 20 minutes.

Information gathered from public forums or data available on the internet and portrayed here.