Some of the best breakfasts are the simplest ones, and pancakes are usually at the top of that list. These are soft, lightly sweet, and easy to make with ingredients we almost always have on hand. They’re the kind of breakfast that everyone is happy to see on the table. My kids would eat these pancakes every day of the week and we love using these for breakfast sandwiches too!
Why You’ll Love This Recipe
These pancakes are soft and fluffy on the inside with just a little crisp on the outside, and they’re just as good reheated as they are fresh. They freeze well, which makes them easy to pull out for quick breakfasts or something to eat on the go. We use these for breakfast sandwiches sometimes, and the batter is easy to adjust if you want to add things like blueberries, chocolate chips, or even a scoop of protein powder. You can cook them on the stove like traditional pancakes or bake the batter in the oven if you’re making a big batch.
Variations and Add-Ins
This is a good basic pancake batter that’s easy to change depending on what you have or what you’re in the mood for.
You can add:
- Blueberries
- Chocolate chips
- Banana slices
- Cinnamon
- Chopped nuts
- Protein powder
- A little extra vanilla
- A splash of maple syrup
For breakfast sandwiches, make smaller pancakes and cook them a little thinner so they work well for stacking with eggs, cheese, and sausage or bacon.
Ingredients Needed
- Flour
- Baking powder
- Salt
- Sugar
- Milk
- Egg
- Butter
- Vanilla
- Maple syrup (optional)
Equipment Needed
- Mixing bowl
- Whisk or spoon
- Skillet or griddle
- Spatula
Instructions
In a bowl, combine the flour, baking powder, salt, and sugar.
Add the milk, egg, melted butter, and vanilla extract. Stir until just combined. The batter may be slightly lumpy and that’s fine.
Heat a skillet over medium heat and lightly butter or oil the pan.
Pour batter into the skillet to form pancakes.
Cook until bubbles form on the surface and the edges start to look set, about 2–3 minutes.
Flip and cook another 1–2 minutes until golden and cooked through.
Serve warm with butter and maple syrup.
Tips & Tricks
Don’t overmix the batter or the pancakes can become tough.
If the batter seems too thick, add a small splash of milk.
Medium heat works best so the pancakes cook through without burning.
These freeze well and can be reheated in the toaster.
For copycat McGriddles, add maple syrup directly to the batter and make slightly smaller pancakes for sandwiches.
Storage & Leftovers
Store leftover pancakes in the refrigerator for up to 3 days or freeze for up to 2 months.
Reheat in the toaster or microwave or wrapped in the oven.
This is one of those recipes that becomes part of your regular routine. Simple ingredients, quick to make, and always worth it. Once you get used to making pancakes from scratch, the boxed mix usually stays at the store.
Watch me make this recipe here:
Fluffy Homemade Pancakes
Simple homemade pancakes made with pantry staples like flour, milk, eggs, and butter. Soft, fluffy, and perfect for breakfast or breakfast sandwiches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
Ingredients
- 1 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp sugar
- 1 1/4 cups milk
- 1 egg
- 3 tbsp melted butter
- 2 tsp vanilla extract
Instructions
- In a bowl, combine the flour, baking powder, salt, and sugar.
- Add the milk, egg, melted butter, and vanilla extract. Stir until just combined. The batter may be slightly lumpy and that’s fine.
- Heat a skillet over medium heat and lightly butter or oil the pan.
- Pour batter into the skillet to form pancakes.
- Cook until bubbles form on the surface and the edges start to look set, about 2–3 minutes.
- Flip and cook another 1–2 minutes until golden and cooked through.
- Serve warm with butter and maple syrup.
