This is the BEST Classic Pancakes Recipe because it is buttery, fluffy and super easy to make. No buttermilk, no whipping egg whites, just a super quick and delicious pancake that’s loaded with flavor!
We love to top these pancakes with my homemade buttermilk syrup for an extra special treat!
Skip the box mix, you probably already have all the ingredients on hand to make these deliciously fluffy pancakes right now!
Classic Pancake Recipe Ingredients:
- All Purpose Flour – I haven’t tested this recipe using any other types of flours, but I’m thinking you could easily use half all purpose and half whole wheat to give these pancakes a little more chew to them.
- Baking Powder – helps give the pancakes that fluffy rise!
- Salt
- Sugar – just a touch for a little added sweetness
- Warm Milk – make sure you warm it!
- Egg at room temperature
- Melted Butter
- Vanilla Extract
With these simple ingredients you’ll be able to whip up some super tasty pancakes that are fresh, flavorful and fluffy!
How To Make Fluffy Homemade Pancakes:
- Start by sifting together the dry ingredients into a large bowl. I like to use my fine mesh strainer to get the dry ingredients sifted.
- Whisk together the wet ingredients in a smaller bowl and pour that into the dry ingredients.
- Whisk until the batter is just combined, there may be some small clumps, but this is ok. You don’t want to over mix the batter.
- Heat a griddle up and coat with non stick spray or butter. Cook pancakes until golden brown on each side.
Good Old Fashioned Pancakes
This pancake recipe is very similar to my Classic Waffle Recipe. The warm milk and melted butter mingle together and make the pancakes extra buttery and delicious.
I use baking powder instead of buttermilk and baking soda because I rarely keep buttermilk on hand (I’m guessing you don’t either?).
This way I can easily make my family pancakes with the ingredients I do keep in my kitchen.
What Can I Substitute Baking Powder With?
I typically always have baking powder on hand, but what if you happen to run out and you want to make this pancake recipe? Can you leave baking powder out completely?
If you don’t add any baking powder the pancakes will not get much rise out of them. You’ll end up with flat pancakes (similar to my Dad’s 3 ingredient pancakes), but with a few more ingredients.
To substitute the baking powder you can mix 1/2 tsp cream of tartar with 1/4 tsp baking soda for every 1 tsp of baking powder required. Since this recipe calls for 3 tsp baking powder, you’ll need 1 1/2 tsp cream of tartar plus 3/4 tsp baking soda. Just sift these ingredients in with the other dry ingredients.
Top your pancakes with butter and syrup, maybe some fresh cut fruit too… just watch how fast they disappear!
I’m sure you’ll be obsessed with the texture of these pancakes as much as I am.
More Classic Breakfast Recipes:
Your breakfast plans just got better with this super easy Classic Pancake Recipe!
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Best Classic Pancake Recipe
Ingredients
- 1 ½ cups all purpose flour, (185 grams)
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tbsp white sugar
- 1 ¼ cup milk, warm
- 1 egg, lightly beaten - room temperature
- 3 tbsp butter, melted
- 1 tsp vanilla extract
Instructions
- Sift together dry ingredients. Combine wet ingredients in separate bowl and whisk just until combined. Add wet ingredients to dry and stir just until combined.
- Use 1/4 cup measuring cup to scoop batter onto an oiled griddle over medium high heat. Cook until pancakes are golden brown on each side.
- Keep warm until ready to enjoy.
Nutrition
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Classic Rice Pudding Recipe
Alyssa
I am picky about pancakes and this is a crowd pleaser with my family. We love them and use this recipe every time! Thank you ☺️
Carol
By far one of the absolute best pancake recipe I have made and tasted! The only one I love better is from Denny’s but for homemade this one ranks high in my books. Thank you for this tasty morning treat.
Shawn
So glad you enjoyed it Carol!
Linda
These pancakes were so easy and delicious. My husband loved them, even though I did a little tweeking. I used Stevie instead of sugar and 1 cup of fat free milk and 1/4 cup of whole milk. And used a little cinnamon. Thank you
Amanda
The texture of these pancakes is off the chain. My partner and I absolutely loved them. The batter was a little thick so I ended up adding somewhere between 1 1/3 – 1 1/2 cups of milk. Absolutely delicious, will be making again!
Shawn
Yay! I’m so glad you liked them! We LOVE these pancakes!!
Annemarie
Way too dense! Too much baking powder! Not sure what you were trying to achieve with so much baking powder… to make them fluffy, try butter milk or adding a teaspoon of white vinegar to any kind of milk for a few minutes to sour it. I should’ve remembered that instead of using this recipe and ruining breakfast 🙁 idk why random blogs are the first to pop up in Google search for recipes!!
Shawn
I’m not really sure why some people are having issues with the density of the pancake batter. If you’re noticing that the batter looks too thick, try adding in more milk. I’m guessing you might have measured out too much flour on accident. I would try again. These pancakes are really lovely!
David M.
Good recipe. Not sure why all these folks are commenting that batter is too thick. If one has ever made pancakes, waffles, cornbread, etc., they should expect to add tiny amounts to make consistency just right. They could be measuring incorrectly. It’s not that hard, people. And who in the world measures flour in grams, anyway? My grandmothers and mom never measured flour or anything else in grams and they were the best Southern cooks I’ve come across. I just made these for my wife for Mother’s Day and she loved them. I didn’t have buttermilk, but they’d be even better (and liquid amounts would have to be modified to use buttermilk).
Shawn
I’m so thrilled you enjoyed the recipe David! Thank you for your comment I appreciate it. 🙂
Julia
I agree with other reviewers – batter is super thick. I think putting the flour in grams would help. I won’t be making again.
Shawn
Thanks for the input. I’ll try and update the recipe to include grams for the flour in case others are overpacking their flour.
Heila Mostert
Terrible recipe.
Batter is thick and very sticky and yes I measured everything 100%. Not making this one again.
Shawn
I’m not sure how your batter was too thick if you measured everything correctly? I’ll be updating the recipe to include grams for the flour, because maybe you’re overpacking your flour when you measure? You just need to spoon the flour into your measuring cup and level off. If you pack it too hard you’ll have way too much flour and it can be too thick of batter. Does that sound like it could be the problem for you?
Martha
This is my favorite pancake recipe! I make it at least twice a month on Saturday morning. I adjust the recipe some. I double the sugar to two tablespoons, use 1 1/3 cups of milk and add about a tablespoon of cinnamon. Occasionally I stir in some blueberries.
Shawn
I’m so happy to hear that Martha! Thank you for the comment!
Carol
My pancake fail days are OVER with this recipe! Thank you!
Momma Bear
I love this recipe. I have made this a handful of times. My 7 year old son jumps up and down every time I make them. They are light and fluffy. Easy recipe.
Marian
Really delicious pancakes. My grandchildren love them. Light and fluffy
yomomma
bad mix
Justin
How bad is it because I was going to try it out?
Joelle Garcia
I like fresh berries & also include sliced bananas on top of my pancakes.
Ibah Azali
Hi, ur ingredient make my son keep repeating every morning for breakfast. Im happy at last I found the beautiful, delicious n fluffy pancake ever. Is it possible if using double acting baking powder? How the metric?
Sophia
The batter was super thick, didn’t spread at all without help. When I tried to spread it, the whole pancake followed, making it impossible to do anything. When I flipped it, it looked like I was cooking a flat bread. Do not recommend.
Shawn
Sounds like you missed something in the recipe Sophia? This batter is not super thick. My guess is you measured something wrong. I hope you give it a try again, because these pancakes are incredible!
Ryan Pratt
For anyone coming across this it’s important to note that all-purpose flour in the US and CAN is different (as is the UK). Not sure how it would impact this recipe as not use where the author is from.
This difference is why all purpose can be used to make bread in Canada but not the US as it will turn out very different. More information on the web.