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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
If you’ve ever wondered how to make pancakes extra fluffy and irresistibly delicious, you’re in the right place. This easy homemade pancake recipe is the secret to light, airy stacks that come together in just 20 minutes—perfect for lazy weekends or busy mornings alike. Pillsbury user @Chiotsav says, “I loved this recipe. The pancakes were really fluffy.”
Whether you’re creating memories with your family or treating yourself to a cozy breakfast, these fluffy pancakes are sure to hit the spot. Serve them warm with a pat of butter, a drizzle of maple syrup, and your favorite fresh fruit for a breakfast that feels classic and special at the same time.
All you need is a few simple ingredients to whip up the fluffiest, most delicious homemade pancakes in no time.
All-Purpose Flour: This is key to our pancake recipe because it has enough protein to give the pancakes a light, fluffy rise without making them dense or chewy.
Baking Powder: This is essential, because it’s what makes the pancakes rise! It releases carbon dioxide when mixed and heated, creating tiny air bubbles in the batter that help the pancakes puff up as they cook.
Sugar: You might be surprised that pancakes don’t need much sugar! We only use a couple of tablespoons. Then, you can add syrup or other toppings to add as much sweetness as you like.
Other Ingredients: Milk, oil, and eggs work together to create a smooth, moist batter that’s rich, tender, and perfectly fluffy. A pinch of salt helps balance the sweetness and brings out the richness of the other ingredients.
Here’s a quick overview of how to make the best fluffy pancakes from scratch. Keep reading for the full recipe!
1. Combine the Ingredients
While your skillet or griddle is heating, whisk together milk, eggs, and oil until smooth. Then, gently stir in the dry ingredients until just combined. Don’t worry if the batter is a little lumpy; those small lumps will disappear during cooking.
2. Cook the Pancakes
Pour the batter onto the hot pan in 1/4-cup scoops, and cook until bubbles form on top and the edges look set. Flip and cook the other side until golden brown. If your pancakes are turning out a little too light or too dark, don’t be afraid to raise or lower the cooking temperature accordingly.
3. Serve and Enjoy
Serve warm with butter and syrup for a classic, cozy breakfast, or if you’re looking for something lighter and brighter, try serving with fresh fruit, jam, or lemon curd.
Got leftover pancakes? Don’t let them go to waste! Saving and reheating pancakes is easy and perfect for quick breakfasts on busy mornings.
Refrigerator
Let cool and then store in an airtight container for up to 3 days.
Freezer
Stack cooled pancakes between sheets of waxed paper or cooking parchment paper. Wrap in foil and freeze for up to 3 months.
Reheating
Lightly spray a nonstick skillet or griddle with cooking spray or lightly brush with vegetable oil before heating.
Heat skillet or griddle over medium-high heat (350°F).
In large bowl, beat milk, eggs, and oil with whisk until well blended.
Stir in remaining ingredients just until flour is moistened (batter will be slightly lumpy).
Pour batter by 1/4 cupfuls onto hot skillet or griddle.
Cook 1 to 2 minutes or until bubbly on top and dry around edges.
Turn; cook other side until golden brown.
Serve with butter and syrup if desired.
If you’d like to add chocolate chips or blueberries to your pancakes, just sprinkle a few on top of each pancake as soon as you scoop the batter into the skillet or griddle. They’ll bake into the pancakes perfectly!
Add a few taps of ground cinnamon and a teaspoon of vanilla extract to the batter to make your pancakes extra yummy!
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2g | % Value Not Available |
| Polyunsaturated Fat | 3g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 65mg | 22% |
| Sodium | 390mg | 16% |
| Total Carbohydrate | 39g | 13% |
| Dietary Fiber | 1g | 5% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 7g | % Value Not Available |
| Protein | 8g | % Value Not Available |
| Vitamin D | Value Not Available | 10% |
| Calcium | Value Not Available | 20% |
| Iron | Value Not Available | 15% |
| Potassium | 135mg | 4% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 25% |
| Riboflavin | Value Not Available | 25% |
| Niacin | Value Not Available | 15% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 15% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 6% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 4% |
| Manganese | Value Not Available | 15% |
| Selenium | Value Not Available | 30% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
