Best Pancake Recipe

This is my go-to pancake recipe—fluffy, golden, and buttery with just the right hint of sweetness. These pancakes cook up soft and light with crisp edges, perfect for stacking high and drizzling with syrup, fruit, or whatever toppings I’m in the mood for. It’s a simple, foolproof recipe that delivers the best pancakes every time.

Why You’ll Love This Recipe

I love how easy this recipe is to throw together, using pantry staples I almost always have on hand. The texture comes out perfectly fluffy without being too cakey, and the flavor is rich enough to enjoy on its own or with any topping I choose. Whether I’m cooking breakfast for one or a weekend brunch for the family, this is the kind of recipe I keep coming back to.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Buttermilk (or milk + vinegar as a substitute)

• Egg

• Melted butter

• Vanilla extract (optional)

Directions

1. I start by preheating a non-stick skillet or griddle over medium heat.

2. In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.

3. In another bowl, I mix the buttermilk, egg, melted butter, and vanilla extract until smooth.

4. I pour the wet ingredients into the dry ingredients and gently mix just until combined. A few lumps are totally fine—I don’t overmix.

5. I lightly grease the skillet and pour about 1/4 cup of batter for each pancake.

6. I cook until bubbles form on the surface and the edges start to set, about 2–3 minutes.

7. I flip and cook for another 1–2 minutes until golden brown.

8. I serve the pancakes warm with butter, maple syrup, or my favorite toppings.

Servings and timing

This recipe makes about 8 medium pancakes, which gives me 3 to 4 servings. Prep takes 10 minutes, and cooking takes another 10–15 minutes.

Variations

I often stir chocolate chips, blueberries, or chopped bananas into the batter. For a heartier version, I use half whole wheat flour. When I want something extra special, I top them with whipped cream, toasted nuts, or fruit compote. I’ve even added a pinch of cinnamon or nutmeg for a cozy twist.

Storage/Reheating

Leftover pancakes keep well in the fridge for up to 3 days. I stack them with parchment in between and reheat in a toaster or skillet for the best texture. I also freeze them flat in a zip-top bag—perfect for a quick breakfast. To reheat from frozen, I pop them straight into the toaster or microwave.

FAQs

Can I make the batter ahead of time?

I prefer making the batter fresh, but if needed, I prepare the dry and wet ingredients separately and combine them right before cooking.

What’s the best substitute for buttermilk?

I mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes. It works just like buttermilk.

Why are my pancakes not fluffy?

I make sure not to overmix the batter and allow the baking powder and soda to activate. I also cook them right away for the best rise.

Can I use non-dairy milk?

Yes, I’ve used almond milk, oat milk, and soy milk with great results. I still add a bit of vinegar or lemon juice to create that buttermilk effect.

What’s the best way to keep pancakes warm?

I place cooked pancakes on a baking sheet in a 200°F (95°C) oven while I finish the batch. It keeps them warm and fluffy without drying out.

Conclusion

These pancakes are a breakfast favorite I never get tired of. They’re light, fluffy, and endlessly customizable, making them perfect for any morning meal. Whether I’m keeping it simple or going all out with toppings, this is the best pancake recipe I’ve ever used—and one I keep in my regular rotation.