Name: Recipe: Basic Homemade Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 3 tablespoons sugar; ½ cup unsalted butter (melted and cooled); 2 ½ cups 2% milk; 2 large eggs; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 tablespoons baking powder; 2 teaspoons salt

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Jump to Recipe· 5 from 1 review

pancakes on the griddle after being flipped.

Who’s Hungry??? How about this is a basic homemade pancake recipe made completely from scratch? Let’s say that again, pancakes made completely from scratch… Doesn’t that just sound impressive? Don’t worry, I won’t say anything if you don’t.

BONUS! I have a nice easy how-to for freeze-storing these so you can make a double batch and when you want a pancake, you can have a pancake any day of the week! 😉

Pancakes are such a great and easy homemade breakfast. I’m sure so many of you have a happy memory of pancakes being made in your kitchen and if you don’t, now is a great time to make those memories with your loved ones.

The recipe is very easy and can be accommodated to a lot of different variations. Add some blueberries, and chocolate chips, or just enjoy them the way they are with some maple syrup.

These also freeze easily. At the end of the post (before the printable version of the recipe), I have some easy tricks for freezing the pancakes.

Instructions (with picture detail)

Here are the basics of how to make this basic homemade pancake recipe.

In a large bowl, whisk together ½ cup unsalted butter, 3 tablespoons sugar, 2 large eggs, 2 ½ cups 2% milk and 2 teaspoons vanilla extract
Add 3 cups all-purpose flour, 2 tablespoons baking powder, and 2 teaspoons salt Mix together until combined (carefully, don’t over mix)
Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and calm down a bit) I let my griddle/pan heat during this time. By the time it is hot, the batter is ready.
Pour about 3 tablespoons of batter onto a hot, lightly oiled/buttered cast iron pan, or non-stick griddle (I like to use a cookie scoop for more consistent pancakes). Let them sit until you see bubbles; then flip
Let that cook for a couple more minutes until lightly browned (you can gently lift and check if you’re not sure). Then take it off the heat and enjoy it with your favorite toppings!

More Details and photos

The batter will be thicker than the Recipe: Diner-Style Pancakes

showing the thickness of the pancake better

Electric Griddle Cooking

Electric Griddles have almost twice as much cooking surface as even the largest cast iron skillet, allowing you to cook more than three pancakes at a time. The downside? They don’t brown as well or evenly. Because it uses a coil and there are hot spots. But convenience-wise, they’re great! It’s also a little healthier as you don’t need oil or butter.

putting batter on the griddle with the cookie scoop

pancakes on the griddle before being flipped showing bubbles.

Cast Iron Skillet

A cast iron skillet is the best when it comes to even and consistent heat distribution, and in my opinion, makes the best pancakes. If you want the happy medium between these… get a cast iron griddle.

putting batter on the cast iron with the cookie scoop

pancakes on the cast iron before being flipped showing bubbles.

Once They’re done

Enjoy them with your favorite toppings!

Finished Plain Pancakes with whipped cream. chocolate syrup, and strawberries. — My oldest decided to really deck out her pancakes.

Freezer Instructions

OK, as promised, the freezing directions for your pancakes.

I’ve updated how I freeze the pancakes, so it’s even easier and less likely to freeze together.

I also provide All the details and images in my blog post How to Freeze Pancakes, the Smart Way.

Items you’ll need:

Freezer Bags (I use Stasher stand-up bags and put all the pancakes in one bag. You can also use the sandwich bags and pack 3-4 individually for personal use).
Baking sheet and a silicone mat (The silicone mat is not a necessity, but I highly recommend it, it helps keep things from sticking.)

Step 1

Take all the pancakes and lay them in one layer on the baking sheet, then place it in the freezer.

let them sit for at least 2 hours, but it could be more or less depending on the setting on your freezer.

Step 2

Take them out of the freezer and place them immediately into your freezer bag.

Step 3

Make sure you push out the air, label & date it (I highly recommend a chalk marker if you’re using stasher bags), and put them back into the freezer so they’re ready anytime you want.

When you’re ready to eat them… If you used the mega stand-up stasher bags just pull out however many you want (I recommend 1-3 pancakes at a time) and microwave them on a microwave-safe plate.

If you did the individual portion storage using the Stasher Sandwich Bags you can simply open the Stasher Sandwich bag and put it in the microwave and microwave them.

Either way, it should only take 1-2 minutes.

Finished griddle pancakes Lightly Cooked For freezing — I cooked these pancakes lighter so that I could freeze them.

Need More Breakfast Inspo?

Here are a few of my other favs!

ENJOY and Share!

Let me know what you thought of this basic homemade pancake recipe! Your star ratings with your comments are tremendously helpful! I love seeing friends and family come together over food. If you take a picture, tag me on Instagram or Facebook! Use @alwaysjennsmith & #alwaysjennsmith. Or share it on this post’s Pinterest Pin!

Recipe: Basic Homemade Pancakes

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5 from 1 review

Author: Jenn Giam Smith
Total Time: 25 minutes
Yield: 24 Pancakes 1x

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Description

This an easy recipe for pancakes at home using simple ingredients you should have in the pantry and fridge,

Ingredients

Units Scale

3 tablespoons sugar
1/2 cup unsalted butter (melted and cooled)
2 1/2 cups 2% milk
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 tablespoons baking powder
2 teaspoons salt

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Instructions

In a large bowl, whisk together, butter, sugar, eggs, milk, and vanilla extract.
Add all-purpose flour, baking powder, and salt. Mix until combined (carefully, don’t over mix)
Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and calm down a bit) I let my griddle/pan heat during this time. By the time the griddle is hot, the batter is ready.
Pour about 3 tablespoons of batter onto a hot, lightly oiled/buttered cast iron skillet, or non-stick electric griddle (I like to use a cookie scoop for more consistent pancakes). Let them sit until you see bubbles; then flip
Let that cook for a couple more minutes until lightly browned (you can gently lift and check if you’re not sure). Then take it off the heat and enjoy it with your favorite toppings!