Media Social

To keep pancakes warm while you cook, place them on a baking sheet or oven-safe platter in a 200 degree oven until you're ready to serve—it makes all the difference.

A golden, fluffy stack of homemade pancakes, lightly crisped around the edges and tender through the center. This surprisingly quick and easy recipe has been our most popular for years—and with good reason.

These simple from-scratch pancakes use ingredients you likely have on hand—like all-purpose flour, baking powder, sugar, butter, and egg—and it tastes so much better than boxed mix versions.

Start with our basic recipe, or try one of our variations using buttermilk or yogurt. Either way, you'll have a fluffy stack of pancakes ready to eat in less than half an hour.

How to Make Fluffy Homemade Pancakes Every Time :

Use fresh ingredients. Check your flour and baking powder to make sure they haven't expired or gone rancid.

Don't over-stir. When combining your wet and dry ingredients, stir only until you no longer see any dry spots of flour. Over-stirring will make pancakes tougher (since gluten develops in the flour) and less fluffy (which happens when leaveners release bubbles).

Let batter rest. Resting about 10 minutes allows the leaveners to continue to work their magic, creating and expanding into thousands of tiny pockets of carbon dioxide. The fluffier the batter, the fluffier the pancakes.

Start with a hot surface. Allow your skillet or griddle to fully heat up before you add batter.

Make a test pancake. This is your practice run to gauge and adjust the temperature and cook time. Peek frequently at the underside to check if the pancake is browning at the right pace.

Don't press the pancakes. It's tempting to press down on the pancakes with a spatula after flipping, but this will result in a dense, gummy pancake.
- - Ingredients :
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup.
- 1. Directions :
    1. Gather ingredients and preheat oven:
    Preheat oven to 200 degrees. Have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
    2. Mix dry ingredients:
    In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
    3.Mix wet ingredients:
    In a medium bowl, whisk together milk, butter (or oil), and egg.
    4. Combine wet and dry ingredients:
    Add dry ingredients to milk mixture; whisk until just moistened. (Do not overmix; a few small lumps are fine).
    5. Heat and oil skillet or griddle:
    Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
    6. Spoon batter onto skillet or griddle:
    For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
    7. Cook first side:
    Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
    8. Flip pancakes:
    Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
    9. Serve immediately, or keep warm in oven:
    Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.
    How to Store Leftover Pancakes and Batter :
    To store pancake batter: If you have leftover pancake batter that you will use within one day, keep the batter in the mixing bowl or measuring cup you mixed it in, cover it with plastic wrap, and store it in the refrigerator. If you won't be using the batter within a day, cook the rest of the pancakes and store them to reheat another time.
    To store leftover pancakes: Leftover pancakes freeze well. Be sure to let them cool completely before refrigerating or freezing. We recommend storing leftover pancakes in the refrigerator if you will eat them within a few days. For longer storage, freeze them. Whether you are refrigerating or freezing, keep them in a zip-top freezer bag, separating them with wax or parchment paper so they don't stick. Make sure all the air is removed from the freezer bag.
    How to Reheat Leftover Pancakes :
  1. Reheating in the oven: Preheat the oven to 350 degrees. Place pancakes on a rimmed sheet pan and warm through. This will take between 6 and 10 minutes if you are starting with frozen pancakes; leftover pancakes from the refrigerator need less time.
    Reheating in the toaster: Place one pancake in each slot of the toaster and set it to a medium toast level. If the pancakes aren't warmed sufficiently, toast them again at a lower setting.
    There are several ways to reheat leftover pancakes, but we recommend using the oven method if you have a number of pancakes to reheat. If you're reheating just a few, use your toaster. Avoid the microwave; pancakes tend to cool and dry out more quickly with this method.