Best Recipe Pancakes

Breakfast is set with this Easy Pancake Recipe! If you love pancakes, you’ll also love our Buttermilk Pancakes and Fluffy Pancakes – made better when topped with Whipped Cream and Buttermilk Syrup!

They’re simple – they’re quick – they’re delicious slathered in butter and syrup (especially if it’s Buttermilk Syrup). What’s not to love?

Many rely on store-bought pancake mixes, which are great. But we’re going to show you a very delicious, Easy Pancake Recipe that you can use.

Best Tips For Making Pancakes

Below are also several ideas to change up the pancake mix (whether store-bought or homemade) to make it even better with the flavors you love most!

WET INGREDIENTS. Make a well in the center of the dry ingredients. Pour in the milk, egg, and melted butter. Whisk until combined.

COOK THE PANCAKES. Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of batter onto the griddle for each pancake.

Good Old Fashioned Pancakes Recipe (with Video)

Cook until bubbles appear and lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side.

The options are endless – be sure to keep scrolling to see how to change up this simple pancake recipe for even more flavor.

Use fresh ingredients, particularly baking powder. An open package of baking powder should be less than 6 months old for it to work the best.

Keto Pancakes (fluffy Low Carb Pancakes)

Make ahead of time. Pancakes are best made right before serving. If making a large amount, keep them warm by placing them on a baking sheet in a 200°F oven until ready to serve. Avoid stacking them as the heat and steam from the newer pancakes can cause the ones on the bottom to get soggy.

Pancakes with syrup on their own are delicious, but it’s fun to change them up too! Below are several ideas to modify this recipe to create an entirely new pancake that is also delicious and perfect for the season or holiday.

Make ahead of time. Pancakes are best made right before serving. If making a lot, you can keep them warm by placing them on a baking sheet in a 200°F oven until you’re ready to serve.

Best Buttermilk Pancake Recipe

Variations. This recipe is our go-to base for all kinds of pancakes. Try adding bananas, chocolate chips, blueberries, oatmeal, strawberries, raspberries, white chocolate chips, peaches, brown sugar, or cinnamon to the batter before cooking.

Pin it now to remember it later! Share it with your Facebook friends (you know they’ll love it). Or tweet it to the world. Maybe even email it to your favorite cousin!

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Perfectly Fluffy Pancakes {from Scratch!}

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!This homemade pancake recipe, adapted from The New York Times Cookbook by Craig Claiborne, has been a beloved staple in my kitchen since my kids were little, and for good reason. Made with ingredients I always have hand — like flour, baking powder, sugar, salt, milk, eggs, and butter — the pancakes have the perfect texture: fluffy on the inside and crispy on the outside. While they’re delicious on their own, you can customize them with your favorite add-ins. When my kids were younger, I used to dot them with chocolate chips for a special treat. Now that they’re older, I sometimes add fresh or frozen blueberries (these banana and pumpkin variations are delicious, too). Once you taste try from-scratch pancakes, you’ll never look at boxed mixes the same way again. Homemade pancakes are just as easy to whip up and taste so much better.

Stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.

Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle the batter onto the skillet, using about ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.

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Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary.

Wipe the griddle totally clean with a paper towel between batches. Serve immediately with maple syrup and a pat of butter, if desired.

The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

Easy Pancake Recipe {with 20+ Variations!} +video

I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.