The best easy pancake recipe! These fluffy pancakes are homemade from scratch with simple ingredients. They are infused with hints of cinnamon and vanilla, light & moist and so easy to make!
We make a special breakfast every Saturday morning, and these homemade pancakes are one of our favorites (along with the best waffles, homemade cinnamon rolls, and the best scones)!
This easy pancake recipe is made with a handful of simple ingredients and results in pancakes that are light and fluffy, moist, and infused with cinnamon and vanilla. Cooked on a griddle in salted butter, they are truly the best pancakes you will ever eat!
Pancake Recipe: Ingredients & Substitutions
- All-purpose flour. You can substitute up to ½ cup of the all-purpose flour with whole wheat, white whole wheat, or whole wheat pastry flour (or check out this whole wheat pancakes recipe).
- Salted butter. Unsalted butter, ghee or coconut oil are all good substitutes for salted butter.
- Granulated sugar. white sugar, organic cane sugar and coconut sugar all work well in this recipe.
- Whole milk. you can use 2% milk, but nothing else with lower fat content.
- Sour cream. Greek yogurt is a good substitute for sour cream.
- Butter for cooking. please do not skip this step. Cooking pancakes in butter takes them to the next level! I’m sure you can use cooking spray or another oil if desired, but really the taste of a buttery exterior on the pancake is just so delicious.
How to Make Pancakes from Scratch
Let’s walk through how to make pancakes from scratch step-by-step, and don’t forget to watch the video.
Begin by preheating an electric griddle to 350 degrees F or heat a nonstick fry pan, cast iron skillet, etc. over medium heat on the stove.
Make the pancake batter
Then, combine the flour, baking powder, baking soda, sea salt and cinnamon, in a large bowl and set it aside to use later.
Next, whisk together the melted butter and granulated sugar in a large bowl.
Then, add the eggs, sour cream and vanilla and whisk until smooth.
Once the mixture is smooth, whisk in the milk.
Next, pour the wet ingredients into the dry ingredients and stir until the batter is smooth.
Cook the pancakes
Melt 1 tablespoon of butter onto the preheated griddle and spread it out with a spatula to ensure it’s evenly distributed over the surface.
Then, pour batter in ¼ cup portions onto the pre-heated, buttered griddle. Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned and the pancakes puff slightly. Repeat until all the batter has been used, melting fresh butter onto the griddle with each new batch of pancakes.
If you’d like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.
Serve
Serve these fluffy pancakes warm with a dollop of butter and a glug of maple syrup. We also like to serve them with some some homemade cinnamon honey butter, homemade peanut butter or homemade whipped cream.
I suggest serving them alongside some of our other favorite breakfast dishes like this egg casserole, frittata, and the best quiche recipe. My kids think it’s extra special when I serve them with homemade hot chocolate on chilly winter mornings.
How to store homemade pancakes
Store any leftover homemade pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
How to freeze pancakes
This easy pancake recipe freezes well! Put leftover pancakes in a single layer on a baking sheet to flash-freeze. Once they’re frozen, transfer the pancakes to an airtight container or ziplock bag. Reheat in the microwave or toaster and you have an easy, delicious breakfast ready in seconds.
FAQS about Homemade Pancakes
What makes pancakes fluffy?
In this recipe the leavening agents baking powder and baking soda, along with the eggs, make the pancakes light and fluffy.
Can I double this recipe?
Yes, I actually double it all the time since I like having leftovers to eat the next morning for breakfast. Here are the measurements for double the recipe (which would make 32 pancakes)
2 ½ cups all-purpose flour
1 tsp baking soda
4 tsp baking powder
1 tsp sea salt
1 tsp ground cinnamon
4 TBS butter, melted
½ cup granulated sugar
4 eggs, lightly beaten.
½ cup sour cream (or Greek yogurt)
2 tsp pure vanilla extract
2 cups whole milk
Should pancake batter be thin or thick?
The batter should pour easily but not be runny or watery.
