These are undoubtedly the fluffiest, most tender pancakes I’ve ever crafted from scratch! Discover the simplest method to whip up the perfect homemade pancakes using basic ingredients that are likely already sitting in your pantry. They’re airy, soft, and absolutely delectable!
This straightforward pancake recipe with baking powder holds the secret to achieving pancakes that are tall and light. The precise amount of baking powder reacts with the skillet’s heat, causing the pancakes to rise beautifully.
Believe me, once you try these, you’ll never return to store-bought pancake mixes! You probably have everything you need to make these mouth-watering pancakes in your kitchen right now. If you prefer buttermilk, be sure to try our buttermilk pancake variation.
Key Ingredients
- Flour: I rely on all-purpose flour for these pancakes, but whole wheat, spelt, or your go-to gluten-free flour blend will work just as well (or try my gluten-free buckwheat pancakes). I often use a 50:50 mix of whole wheat and all-purpose flour for added texture. For more insights, check out my whole wheat pancake recipe.
- Sugar: I’m not a fan of overly sweet pancakes, so I add just enough sugar to enhance the flavor without overpowering it.
- Baking powder: This is what gives our pancakes their light, fluffy texture. Use freshly purchased double-acting baking powder, as it tends to stay effective for about three months. If you’re sensitive to its taste, ensure it’s aluminum-free. Only have baking soda? No worries, I’ve got a substitution tip below the recipe.
- Milk or non-dairy milk: Both options work well for this recipe. I’ve successfully made dairy-free pancakes with oat, almond, and coconut milk (the carton version, not canned).
- Egg: Provides structure and flavor, but if you prefer egg-free pancakes, try using a flax egg or refer to my vegan pancake recipe.
- Butter: Nothing beats the rich flavor of butter in pancakes. You can use unsalted or salted butter. If opting for salted butter, just omit the salt in the recipe.
- Vanilla: A splash of vanilla adds a delicate, sweet undertone. I always include it, even if someone suggests otherwise!
How to Make Pancakes from Scratch
These pancakes come together in a flash! Many of our readers adore this recipe, and some even make it with their kids—sometimes, the little ones make them all on their own!
To start, whisk together the flour, baking powder, and salt in a large bowl. In a separate bowl, whisk the melted butter, milk, egg, and vanilla. Gently fold the wet ingredients into the dry ones. As you mix, you’ll notice the batter thickening and forming bubbles—that’s the baking powder working its magic! Be cautious not to over-mix, as that could deflate the batter, resulting in less fluffy pancakes. We want those air pockets intact.
For cooking, heat a skillet or griddle over medium heat, melt a small amount of butter, and ladle the batter onto the surface. The butter adds a crispy edge, which is irresistible! You can use a 1/4 cup measure or a large cookie scoop to portion out the batter.
Flip the pancakes once the edges appear dry and bubbles start to form and pop on the surface. They’ll need around 1-2 minutes per side. If they brown too quickly, lower the heat slightly (I usually stick to medium heat).
Take a look at the finished pancake—notice how wonderfully fluffy it is in the center! These pancakes are thick, pillowy, and, as always, the baking powder is the star ingredient behind that texture.
What to Serve with Pancakes
Our family loves to pair fresh fruit with our pancakes. A simple fruit salad works beautifully. For something savory, bacon or sausage makes a classic companion.
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