Easy Homemade Pancakes from Scratch

A Cozy Weekend Breakfast Favorite

There’s nothing like a slow weekend morning in the kitchen. Butter melting, coffee brewing, kids wandering in asking what smells so good. These Easy Homemade Pancakes from Scratch are soft, fluffy, and made completely from scratch using simple pantry staples.

No box mix needed — just real ingredients and a hot skillet.

And if you love making breakfast from scratch, be sure to check out my Homemade Waffles from Scratch and my simple Homemade Pancake Syrup to make it a full weekend breakfast spread.

Why You’ll Love This Recipe

• Soft and fluffy texture
• Simple pantry ingredients
• Perfect for feeding a crowd
• Freezer-friendly
• The base for so many variations

Equipment You’ll Need

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and measuring spoons
• Skillet or nonstick pan (or griddle)
• Spatula
• ¼ cup measuring cup or batter scoop
• Butter knife or pastry brush (for greasing the pan)

Ingredients

• All-Purpose Flour – Gives the pancakes their soft texture and structure while keeping them fluffy. Substitute: Replace ½ cup with whole wheat flour for a heartier version, or use self-rising flour (omit baking powder and salt).
• Granulated Sugar – Adds light sweetness and helps the pancakes brown. Substitute: Brown sugar for a slightly richer flavor, or reduce to 1 tablespoon if you prefer less sweet.
• Baking Powder – The leavening that makes pancakes rise and stay fluffy. Substitute: ½ teaspoon baking soda + ½ teaspoon vinegar or lemon juice added to the milk.
• Salt – Balances sweetness and enhances overall flavor. Substitute: Kosher or table salt both work (use slightly less if using fine salt).
• Milk – Creates a smooth batter and keeps pancakes tender. Substitute: Buttermilk (reduce baking powder to 2 teaspoons and add ½ teaspoon baking soda), or almond/oat milk.
• Eggs – Bind ingredients together and add richness—substitute: ¼ cup unsweetened applesauce per egg (texture will be slightly softer).
• Melted Butter – Adds flavor and helps create golden edges—substitute: Vegetable oil, neutral oil, or melted coconut oil.
• Vanilla Extract – Adds warmth and homemade flavor. Substitute: Leave out if needed, or use a small splash of maple syrup.

How to Make Easy Homemade Pancakes from Scratch

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.

3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix — a few lumps are fine.

4. Let the batter rest for 5 minutes. This helps create fluffier pancakes.

5. Heat a skillet over medium heat and lightly butter the surface.

6. Pour ¼ cup batter per pancake onto the skillet.

7. Cook until bubbles form and edges begin to set (about 2–3 minutes). Flip and cook another 1–2 minutes until golden brown.

Serve warm with butter and homemade pancake syrup.

Make It a Weekend Breakfast Spread

Pair these pancakes with:

• Fresh fruit
• Crispy bacon or sausage
• A hot pot of coffee
• And my Homemade Pancake Syrup or Homemade Brown Sugar Cinnamon Syrup

If you prefer waffles, don’t miss my Homemade Waffles from Scratch — same cozy feel with crispy edges.

Storage & Freezing

Let the pancakes cool completely. Store in the refrigerator up to 4 days or freeze in a single layer before placing in a freezer bag. Reheat in the toaster for the best texture.

Pantry & Spoon Tip

Don’t press down on pancakes while cooking — it makes them dense instead of fluffy.

More from Pantry and Spoon

• How to Make Pancake Syrup Without Maple Syrup
• Homemade Brown Sugar Cinnamon Syrup
• Homemade Buttermilk Waffles from Scratch
• How to Make Baking Powder Substitute (Easy 2-Ingredient Fix)

Print