122 Shares

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Jump to Recipe·Print Recipe

A Cozy Weekend Breakfast Favorite

There’s nothing like a slow weekend morning in the kitchen—coffee brewing, butter melting, and everyone wandering in asking what smells so good. These easy homemade pancakes from scratch are soft, fluffy, and made with simple pantry staples you probably already have on hand.

Skip the box mix—this homemade pancake recipe comes together quickly and delivers classic, golden, diner-style pancakes every time.

0n2If you love making breakfast from scratch, you’ll also want to try my Homemade Buttermilk Pancakes for an extra fluffy texture, Chocolate Chip Pancakes for a sweeter twist, or Blueberry Pancakes for a fresh, fruity option. And don’t forget to pair them with my Homemade Pancake Syrup or Homemade Waffles from Scratch for the ultimate 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.0
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

Step One:

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

Step Two:

In a separate bowl, whisk milk, eggs, melted butter, and vanilla until smooth.

Step Three:

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

Step Four:

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

Step Five:

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

Step Six:

Pour ¼ cup batter per pancake onto the skillet.

Step 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.