Make these fluffy homemade pancakes with just a few simple ingredients and easy steps. This classic pancake recipe delivers light, tender pancakes every time.
Pancakes are a beloved breakfast favorite—quick to prepare and simple to customize. With a few pantry staples and basic techniques, you can make a batch of light, fluffy pancakes that the whole family will enjoy.
Ingredient Notes
Quick notes on a few ingredients and substitutions so you can adapt the recipe to your pantry or dietary needs:
- White vinegar: Mixed with milk, vinegar creates a quick homemade buttermilk that improves flavor and tenderness. Lemon juice works as an alternative.
- Flour: Use all-purpose flour for the best texture. For a gluten-free version, replace it with a gluten-free all-purpose baking flour blend.
- Sugar: Granulated sugar is fine, but you can use maple syrup, honey, agave, or another sweetener instead.
- Eggs: Eggs contribute to structure and fluffiness. You can try applesauce or an egg replacer, but the pancakes may be slightly less airy.
Homemade Pancake Batter
This recipe is straightforward and comes together in five simple steps.
- Step 1: Whisk the milk and vinegar together in a bowl and let it sit for 10 minutes. This creates a quick buttermilk that helps produce fluffy pancakes.
- Step 2: In a separate bowl, whisk together the dry ingredients: sugar, flour, baking powder, baking soda, and salt.
- Step 3: Add the eggs, melted butter, and vanilla to the milk mixture and whisk to combine.
- Step 4: Pour the wet ingredients into the dry ingredients and whisk until combined. Stop when most streaks of flour are gone; a few small lumps are fine.
- Step 5: Heat a large skillet over medium heat and coat lightly with nonstick spray or butter. Pour about 1/4 cup of batter per pancake (roughly 5 inches across). When bubbles form and edges look set (about 2–3 minutes), flip and cook 2–3 minutes more until both sides are golden brown.
Keep Pancakes Warm
To keep pancakes warm while you finish cooking the batch, place them on a baking sheet in an oven set to 200°F. This maintains temperature without continuing to cook them.
FAQs
Using the milk-and-vinegar mixture to mimic buttermilk is the key. The acidity reacts with the leavening agents to give a tender, airy texture and richer flavor.
Fresh leavening agents and eggs matter. Also, avoid over-mixing the batter—mix just until the flour streaks disappear. Overworking the batter develops gluten and flattens the pancakes.
Try a teaspoon of pumpkin pie spice for fall flavor, or gently fold in blueberries or chocolate chips. Don’t overload the batter with mix-ins to keep pancakes from getting heavy.
Cook pancakes on medium heat so they brown evenly without burning on the outside while remaining raw inside.
Chewiness usually comes from over-mixing, which develops gluten. Mix only until combined. Using a whisk helps incorporate air and keep the batter light.
Cook pancakes about 2–3 minutes per side. Flip when bubbles form across the surface and the edges look set.
Serve warm with butter and pure maple syrup, and add fresh berries or banana slices if you like. Save this recipe for a reliable way to make warm, fluffy homemade pancakes any morning.
Other Classic Breakfast Recipes
- Chocolate Chip Banana Bread
- Homemade Granola
- Banana Berry Baked Oatmeal
- Cinnamon Rolls
- Banana Oat Pancakes
If you try these fluffy homemade pancakes, leave a rating and review to let others know how they turned out!
Fluffy Homemade Pancakes
Ingredients
- 1 3/4 cups whole milk
- 2 tablespoons white vinegar
- 3 tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1/2 teaspoon pure vanilla extract
Instructions
- Whisk the milk and vinegar in a medium bowl and set aside for 10 minutes.
- In a large bowl, whisk together sugar, flour, baking powder, baking soda, and salt.
- Add the eggs, melted butter, and vanilla to the milk mixture and whisk to combine.
- Pour the wet ingredients into the dry ingredients and whisk until mostly smooth. A few small lumps are okay.
- Heat a skillet over medium heat and lightly coat with nonstick spray. Pour 1/4 cup batter per pancake. When bubbles form and edges set (about 2–3 minutes), flip and cook 2–3 minutes until golden brown.
Notes
- White vinegar: Lemon juice can be used as an alternative.
- Flour: Use a gluten-free all-purpose baking flour if needed.
- Sugar: Maple syrup, honey, or agave can replace granulated sugar.
- Eggs: Applesauce or an egg replacer may be used, though pancakes may be less fluffy.
Keep pancakes warm
Place cooked pancakes on a baking sheet in an oven set to 200°F to keep them warm without further browning.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Share your results and tag the recipe to show how your pancakes turned out.