Making pancakes at home isn’t just easy; it’s a chance to get creative in the kitchen. With a few pantry staples and the right techniques, you can whip up restaurant-quality pancakes in no time. In this guide, we’ll explore the 5 best homemade pancake recipes, from the classic buttermilk version to unique twists like banana pancakes and chocolate chip delights.
So grab your mixing bowl, and let’s make some magic happen!
Classic Buttermilk Pancakes: Fluffy, Golden, and IrresistibleClassic Buttermilk Pancakes: Fluffy, Golden, and Irresistible
Nothing beats the timeless appeal of buttermilk pancakes. These pancakes are soft, fluffy, and slightly tangy, thanks to the buttermilk. They cook up golden brown, perfect for drizzling with maple syrup or layering with butter.
fresh fruitssuch as strawberries, bananas, or blueberries
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
In another bowl, whisk the eggs, then add buttermilk, melted butter, and vanilla extract.
Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Remove from heat and serve warm with butter, maple syrup, and fresh fruits.
Video
Notes
For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. If you don’t have buttermilk, substitute with 2 cups of milk mixed with 2 tablespoons of lemon juice or vinegar.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
Combine Wet Ingredients: In another bowl, beat the eggs, then add buttermilk, melted butter, and vanilla.
Make the Batter: Gently fold the wet ingredients into the dry ingredients. Do not overmix; a few lumps are fine!
Cook the Pancakes: Heat a griddle or non-stick pan over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Serve: Stack them high, drizzle with syrup, and enjoy!
Tall, airy Japanese soufflé pancakes with a delicate texture and a subtle vanilla flavor. These melt-in-your-mouth pancakes are a dream come true for pancake lovers!
In a blender, combine the banana, rolled oats, egg, milk, baking powder, cinnamon, vanilla extract, and honey (if using). Blend until smooth.
Let the batter rest for 2-3 minutes to allow the oats to absorb some liquid and thicken slightly.
Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or a little butter.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook until small bubbles form on the surface, about 2 minutes.
Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
Remove from heat and serve warm with Greek yogurt, fresh fruit, maple syrup, or chopped nuts.
Video
Notes
For extra protein, add 1 tablespoon of chia seeds or flaxseeds to the batter. To make the pancakes dairy-free, use almond milk or oat milk instead of regular milk.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, then add milk, melted butter, and vanilla extract. Stir to combine.
Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the chocolate chips, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Remove from heat and serve warm with maple syrup, butter, and extra chocolate chips.
Video
Notes
For extra chocolatey pancakes, use a mix of milk and dark chocolate chips. To keep pancakes warm, place them in a preheated oven at 200°F (93°C) while you finish cooking the batch.
Soft, fluffy pancakes bursting with juicy blueberries, perfect for a comforting and nutritious breakfast. Serve with maple syrup and fresh fruit for extra flavor!
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the egg, then add milk, melted butter, and vanilla extract. Stir to combine.
Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Do not overmix; the batter should be slightly lumpy.
Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Using a ladle or measuring cup, pour ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
Remove from heat and serve warm with maple syrup, butter, and extra blueberries.
Video
Notes
For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. If using frozen blueberries, do not thaw them before adding to the batter.
Keyword Blueberry Pancakes, Fluffy Pancake Recipe, Fruit Pancakes, Healthy Breakfast
Pancake-Making Tips for Perfection
Don’t Overmix: Lumpy batter makes fluffier pancakes.
Use Medium Heat: Prevents burning while ensuring golden brown pancakes.
Let Batter Rest: Resting for 5 minutes improves texture.
How to Store and Reheat Pancakes
Store: Keep in an airtight container in the fridge for up to 3 days.
Reheat: Warm in a toaster, oven, or microwave.
Best Pancake Toppings & Syrups
Maple syrup, honey, or fruit preserves
Whipped cream or yogurt
Chopped nuts or shredded coconut
Mistakes to Avoid When Making Pancakes
Using Cold Ingredients: Let eggs and milk come to room temperature.
Overflipping: Flip only once for the best texture.
FAQs About Homemade Pancakes
1. Can I make pancake batter ahead of time?
Yes! Store it in the fridge for up to 24 hours. Just stir before using.
2. Why are my pancakes not fluffy?
Overmixing, expired baking powder, or low heat can make pancakes dense.
3. Can I freeze pancakes?
Absolutely! Freeze them in layers with parchment paper between them.
4. How do I make gluten-free pancakes?
Use almond or oat flour instead of all-purpose flour.
5. What’s the best oil for cooking pancakes?
Use neutral oils like vegetable or coconut oil for a crispy edge.
Enjoy these 5 best homemade pancake recipes and start your mornings deliciously! Which one will you try first? 🍽️
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5 Best Homemade Pancake Recipes – Easy & Delicious!