How to Make Pancakes from Scratch: Fluffy, Golden & Weekend-Ready

Few things say weekend breakfast like a tall stack of golden, fluffy pancakes dripping with warm maple syrup. There’s just something about the smell of butter sizzling on a griddle and that first bite of soft, cloud-like pancakes that instantly makes the morning better. The best part? Making pancakes from scratch is surprisingly simple — and once you try it, you’ll never go back to boxed mix again.

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Step 1: Gather Your Simple Ingredients

Homemade pancakes don’t need anything fancy — just a few pantry staples and a bowl.

Here’s what you’ll need:

• 1 ½ cups all-purpose flour
  
• 3 ½ teaspoons baking powder
  
• 1 tablespoon sugar
  
• ¼ teaspoon salt
  
• 1 ¼ cups milk (whole milk gives the best texture)
  
• 1 large egg
  
• 3 tablespoons melted butter (plus more for the pan)
  
• 1 teaspoon vanilla extract (optional, but highly recommended)
  

These ingredients make about 8–10 medium-sized pancakes — perfect for a lazy Sunday morning.

Pro tip: Always check that your baking powder is fresh. It’s what gives pancakes their lift and fluffiness!

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Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. This step evenly distributes the baking powder so your pancakes rise evenly and stay soft inside.

Tip: For extra fluffy pancakes, sift the flour before mixing. It helps incorporate air and prevents dense batter.

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Step 3: Whisk the Wet Ingredients

In a separate bowl, combine milk, egg, melted butter, and vanilla extract. Whisk until smooth and slightly frothy.

Then, pour the wet ingredients into the bowl of dry ingredients. Stir gently with a whisk or spatula until just combined — a few small lumps are totally fine! Overmixing makes pancakes tough instead of tender.

Pro tip: Let your batter rest for 5–10 minutes before cooking. This gives the flour time to hydrate and helps you achieve that perfect fluffy texture.

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Step 4: Heat the Pan — The Right Way

The secret to golden, evenly cooked pancakes is controlling your heat.

• Use a nonstick skillet or griddle heated over medium-low to medium heat.
  
• Lightly grease it with a dab of butter or a drizzle of oil.
  
• To test if it’s ready, drop a tiny bit of water on the surface — it should sizzle gently, not pop or jump too fast.
  

Pro tip: Wipe excess butter between batches so your pancakes don’t brown unevenly or burn.

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Step 5: Pour, Flip & Perfect

Using a ¼-cup measuring cup, pour batter onto the skillet, leaving a little space between each pancake.

Watch for bubbles — when small bubbles start forming on the surface and the edges look set (about 2–3 minutes), it’s time to flip. Use a flat spatula to flip quickly and confidently. Cook another 1–2 minutes on the other side until golden brown.

Tip: Resist pressing down on your pancakes — it releases the air that makes them fluffy.

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Step 6: Keep Them Warm & Fluffy

If you’re making a big batch, keep your pancakes warm by placing them on a baking sheet in a 200°F (95°C) oven while you finish cooking.

Stacking them directly can make them soggy, so layer them with parchment paper if you’re storing for later.

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Step 7: Add Toppings & Get Creative

Now comes the fun part — dressing up your pancakes!

Classic options:

• Butter and maple syrup
  
• Fresh berries or sliced bananas
  
• Whipped cream for a little indulgence
  

Want to elevate it? Try:

• Nut butter drizzle (peanut butter, almond butter, or Nutella)
  
• Yogurt and honey for a lighter twist
  
• Toasted nuts or granola for crunch
  
• Chocolate chips added right into the batter for a kid-friendly treat
  

Pro tip: For a restaurant-style presentation, stack pancakes high, top with a pat of butter, and drizzle syrup from above — instant Pinterest perfection.

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Step 8: Troubleshooting Common Pancake Problems

Even simple recipes have their quirks — here’s how to fix common pancake hiccups:

• Flat pancakes? Check your baking powder — old or expired powder won’t create bubbles.
  
• Burning too fast? Turn down the heat. Pancakes need steady, medium heat to cook through.
  
• Rubbery texture? You probably overmixed the batter — mix just until you no longer see dry flour.
  
• Uneven color? Wipe the pan between batches to remove burned butter or residue.
  

Once you’ve made pancakes a few times, you’ll develop an instinct for the perfect pour, flip, and finish.

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Step 9: Store & Reheat Like a Pro

Got leftovers? (Unlikely, but just in case!)

• To store: Keep cooled pancakes in an airtight container for up to 3 days in the fridge or 2 months in the freezer.
  
• To reheat: Pop them in a toaster or warm them in the oven at 300°F (150°C) until heated through. Avoid microwaving — it makes them rubbery.
  

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The Final Stack

Making pancakes from scratch is one of those simple kitchen joys that never gets old. A handful of ingredients, a little mixing, and a few golden flips — and you’ve got the perfect breakfast that feels like a hug on a plate.

So grab your whisk, heat up the skillet, and make your next weekend morning feel special.

Save this recipe for later — your future self (and your breakfast table) will thank you!