Homemade Pancakes

Is there anything better than a plate of pancakes on a lazy Sunday morning? I think not, which is why I spent many rounds of testing to create our best-ever, go-to pancakes. They have everything you could want from classic pancakes: light and fluffy with crispy edges, perfect for soaking up pools of melted butter and maple syrup alongside your plate of oven-baked bacon and our creamiest scrambled eggs. Made from a simple batter of flour, milk, eggs, and baking powder, there’s a reason these are a favorite amongst the Delish team. Ready to become a pancake pro? Read on for all of my top tips to ace this breakfast staple:

What People Are Saying:
"These are so light and flavorful! Texture and flavor are flawless. My new favorite pancake recipe!" - jlemire

"A perfect recipe! Made these for my whole family on a busy weekday morning—they came together quickly and turned out perfectly. My new go-to!" - jsa1599

How To Make Homemade Pancakes

INGREDIENTS

• Flour: The backbone of any pancake recipe. I use all-purpose flour because not only is it ubiquitous, it also strikes the ideal balance between structure and tenderness.
• Sugar: I use sugar as more of a flavor enhancer than a sweetener here. Just 1 Tbsp. is all it takes to get the job done, plus it helps the pancakes turn a beautiful golden brown.
• Baking Powder: Baking powder offers a consistent rise and doesn’t need an acidic activator (like buttermilk) to get its leavening powers in motion. Since milk has a neutral pH, I needed baking powder, rather than baking soda, to handle the leavening duty.
• Whole Milk: I went with whole milk instead of buttermilk because I found it resulted in lighter, fluffier pancakes that are less prone to drying out. Avoid swapping in low-fat milk, or you’ll lose many of the benefits of using milk in the first place.
• Egg: The egg adds fluffiness and lift and binds all the ingredients together.
• Vanilla: Vanilla makes the pancakes extra cozy and comforting with its sweet aroma and deep flavor.
• Butter: I use melted butter to add richness to the batter, and softened butter to grease the pan (cooking in butter adds a wonderful brown-butter flavor) and top the finished pancakes. Be sure to use unsalted butter to control the amount of salt in the pancakes.

STEP-BY-STEP INSTRUCTIONS

Start by whisking together the dry ingredients—flour, granulated sugar, baking powder, salt—in a medium bowl. When measuring your flour, I strongly recommend spooning it into the measuring cup rather than scooping it out with the cup. Scooping can overpack the flour, and too much flour translates into tough, dry pancakes. Now for the wet ingredients. Grab a large bowl, add the milk, egg, and vanilla, and whisk until well combined. While whisking, slowly pour in the melted butter; whisk until combined.

Add the dry ingredients to the bowl with the wet ingredients and stir gently until just combined, stopping when you still have some small clumps of flour. If you overmix the batter, your pancakes will be short, dense, and disappointing.

Heat a dry griddle or large heavy skillet over medium heat for 2 or 3 minutes, until hot but not scorching. You can test by flicking a few droplets of water onto the pan. If the water sizzles and evaporates almost immediately, it’s time to make the pancakes! Add enough butter to lightly coat the pan.

Working in batches, drop 1/4-cupfuls of batter onto the pan. Cook the pancakes until the surface is evenly dotted with bubbles and the edges look a little dry and are beginning to lift away from the pan. This should take 2 to 3 minutes. Flip the pancakes and cook until golden brown on the second side, another 2 to 3 minutes. Between batches, be sure to wipe out the griddle with paper towels and add fresh butter.

Stack the pancakes on plates, top with butter, and drizzle with maple syrup.

The full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Spoon (don't scoop) your flour into a measuring cup. Scooping can lead to overpacking your measuring cup with too much flour, which can result in tough pancakes. A light touch and a spoon will help keep your stack nice and fluffy.
• Use the right pan. A large heavy-bottom pan (like a cast-iron) or griddle is your best bet—it will distribute heat the most evenly and give the best color to your pancakes.
• Don’t burn your butter. Carefully and gently wipe the hot griddle between pancakes and add new butter so it (and your pancakes) won’t burn.
• When should I flip my pancakes? Checking for bubbles is the classic trick, but you should also pay attention to the edges of the pancakes. When they start to lift away from the pan, you know it’s time to flip.
• How to make pancakes for a crowd. If you plan on making a lot of pancakes, this recipe easily doubles (or triples)! If your batter starts to thicken too much after sitting for a while, thin it back out with a little bit of milk until it's back to your desired consistency. Keep cooked pancakes warm in a 200° oven on a baking sheet fitted with a wire rack.

Pancake Variations

Once you've mastered classic pancakes, you can experiment with all kinds of mix-ins, flavors, and variations. Here are a few of my favorites:

• Nutella-Stuffed Pancakes
• Buckwheat Pancakes
• Buttermilk Pancakes
• Lemon Poppy Seed Pancakes

Storage

If you have leftover pancakes or just want to make breakfast in advance, these are perfect for freezing. Cook off your pancakes and let them cool, then store them in a freezer-safe resealable bag. Freeze for up to 3 months. Pop them out and defrost them in the toaster for a near-instant breakfast!