Best Pancake Recipe (Homemade Pancakes from Scratch) Recipe
This Best Pancake Recipe delivers fluffy, tender homemade pancakes made from scratch using simple, everyday ingredients. Perfect for a weekend breakfast or brunch, these pancakes balance sweetness with a hint of cinnamon and vanilla, cooked to golden perfection on a griddle or skillet. Serve warm with maple syrup for a classic, crowd-pleasing treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 pancakes (approximately 8 servings, 2 pancakes each)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Dry Ingredients
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ground cinnamon
Wet Ingredients
- 2 Tablespoons salted butter, melted
- ¼ cup granulated sugar
- 1 cup whole milk
- ¼ cup sour cream or Greek yogurt
- 1 teaspoon vanilla bean paste
- 2 eggs, lightly beaten
For Cooking
- 3 Tablespoons salted butter (for cooking)
Instructions
- Preheat Griddle or Pan: Preheat an electric griddle to 350°F or heat a nonstick fry pan over medium heat to prepare for cooking the pancakes.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, baking soda, sea salt, and ground cinnamon. Set this mixture aside for later.
- Combine Butter and Sugar: In another large bowl, whisk together the melted salted butter and granulated sugar until well combined to ensure even sweetness and moisture in the batter.
- Add Eggs and Dairy: Add the lightly beaten eggs, sour cream or Greek yogurt, and vanilla bean paste to the butter-sugar mixture. Whisk these together until the mixture is smooth and creamy.
- Incorporate Milk: Whisk milk into the wet ingredients steadily to combine everything uniformly without lumps.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until the batter is smooth and free of dry flour clumps, being careful not to overmix.
- Prepare Cooking Surface: Melt 1 tablespoon of salted butter onto the preheated griddle or pan and spread it evenly using a spatula to prevent sticking and to add flavor.
- Pour Batter: Pour the batter in ¼ cup portions onto the prepared griddle, spacing each pancake to allow room for spreading.
- Cook First Side: Cook the pancakes for about 2-3 minutes or until bubbles form in the center and the edges begin to look set and slightly dry.
- Flip Pancakes: Carefully flip each pancake and cook for an additional 1-2 minutes, until the second side is golden brown and pancakes have puffed up slightly.
- Repeat Batches: Continue cooking the remaining batter, melting fresh butter onto the griddle before starting each new batch to maintain flavor and prevent sticking.
- Serve: Serve the pancakes warm with maple syrup or your favorite toppings for a delicious breakfast experience.
Notes
- Use sour cream or Greek yogurt to add moisture and tenderness to the pancakes.
- Do not overmix the batter to avoid dense pancakes; a few small lumps are okay.
- Maintain medium heat to prevent burning while ensuring pancakes cook through evenly.
- Adjust the cooking time slightly depending on your stove and pan type.
- Butter on the griddle adds richness and helps create a golden crust.
- For fluffier pancakes, ensure baking powder and baking soda are fresh and not expired.
