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picture of 3 fluffy homemade pancakes stacked on a white plate with a dallop of butter on top and maple syrup. The pancakes are cut into and a bite is on a fork.

Easy Homemade Pancake Recipe

recipesfromfrenchcreek
these easy homemade pancakes from scratch are fluffy, sweet and freezer friendly! My kids ask for them weekly. Simple ingredients such as flour, sugar, butter, milk, half and half, baking powder and more.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 12 pancakes
Calories 153 kcal

Equipment

  • 1 large bowl
  • measuring utensils and common kitchen gadgets
  • skillet or griddle
  • spatula

Ingredients
  

  • 2 cups all-purpose flour
  • 4 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1-1/4 cup milk
  • 1/2 cup half and half could also use regular milk in place of
  • 1 large egg
  • 1 tbsp vanilla extract
  • 4 tbsp melted butter
  • maple syrup, toppings, etc.
  • additional milk or water to thin out batter if needed

Instructions
 

  • Turn skillet or griddle on medium heat. In a large bowl, add all dry ingredients to the bowl. Whisk together well.
  • Next, crack an egg in a small bowl and whisk together (making sure no eggshells in the bowl). Then, begin adding all wet ingredients in the dry ingredient bowl. Slowly adding melted butter at the end. Mix the batter together with a spatula until combined well- it is OK if there are clumps in the batter.
    picture of pancake batter in purple bowl.
  • If you have time, let the batter sit, covered with plastic wrap, for 30-45 minutes. This helps make it fluffier. HOWEVER, I very often do NOT let is sit and they still turn out great. If the batter sits for a while, it will likely get thicker, and you may need to add a few tbsp of milk or water to the mix and help thin out.
  • Now, grease your griddle or skillet with butter, cooking oil or tallow. Then, us a 1/4 cup or 1/3 cup to pour the pancakes. I use 1/4 cup and got approximately 12 pancakes.
  • Let the pancakes cook until they bubbles begin to form, then flip. Let cook an additional 1 minute to 1-1/2 minutes or until the other side is beginning to be golden. Enjoy!
    side view of 3 pancakes stacked on white plate with syrup and butter on top.

Notes

Nutrition info is an estimate and based on 12 pancakes in a batch. This can differ.
Letting batter sit is an optional step.
Sprinkle toppings of choice: chocolate chips, blueberries and more. 

How to freeze fluffy pancakes from scratch:

These pancakes make an excellent freezer prep idea. Here is how these can be frozen:
Follow the instructions noted above and in the recipe. Spread the pancakes out evenly and let them cool at room temperature. Once they are cool (about 30-45 minutes), spread them on a sheet pan and flash freeze them for about an hour. They should be hard to touch after an hour. Now, add the pancakes to a gallon freezer bag.
You could also freeze these immediately in a freezer bag WITHOUT flash freezing, but I would consider putting parchment paper in between each pancake to avoid sticking together. The flash freezing avoids the sticking together.

Storage & Reheating:

From Frozen: take your pancakes directly from the freezer and warm in microwave topped with butter. Normally about 30-40 seconds in microwave is plenty.

Storing leftovers (not freezing): these pancakes will last at least 3 days in the fridge. Just let them cool after cooking, and store in an airtight container. Reheat in microwave for 30 seconds, approximately.

Nutrition

Serving: 1pancakeCalories: 153kcalCarbohydrates: 21.1gProtein: 3.5gFat: 5.7gSaturated Fat: 3.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.5gCholesterol: 29.7mgSodium: 168.3mgFiber: 0.6gSugar: 5.4g
Keyword fluffy pancakes, freezer friendly, pancakes with butter
Tried this recipe?Let us know how it was!