How to Make the Perfect Fluffy Homemade Pancakes
American · Easy · 25 min · 4 servings
These thick and fluffy pancakes are made entirely from scratch and give children the chance to practice measuring, pouring, and flipping on a griddle with adult supervision. The batter comes together in just minutes and the result is a stack of golden pancakes that taste far better than any boxed mix.
Why this recipe works
This Fluffy Homemade Pancakes recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 25 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 280 calories with 8g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp granulated sugar
- 1.25 cups whole milk
- 2 large eggs
- 3 tbsp unsalted butter melted
Step by step instructions
Step 1: Whisk Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and a pinch of salt until combined. Creating an even dry mix first ensures the baking powder is distributed throughout so every pancake rises perfectly.
Step 2: Combine Wet Ingredients
In a separate smaller bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the center of the dry ingredients and stir gently until just combined. The batter should be slightly lumpy and do not overmix it.
Step 3: Cook the Pancakes
Heat a non-stick griddle or skillet over medium heat and grease lightly with butter. Pour about a quarter cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set then flip and cook for 1 to 2 more minutes.
Step 4: Stack and Serve
Transfer the finished pancakes to a warm plate and let kids decorate their own stacks with toppings like fresh berries, banana slices, maple syrup, or whipped cream. Encourage creativity with the toppings for extra fun.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- whole milk → oat milk or almond milk for a dairy-free pancake that is still fluffy
- all-purpose flour → a 1 to 1 gluten-free flour blend for children with gluten sensitivities
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Overmixing the pancake batter which overdevelops gluten and results in flat tough pancakes
- Cooking on too high a heat which burns the outside before the inside of the pancake has time to cook through
Nutrition facts
Per serving: 280 calories, 8g protein, 38g carbs, 10g fat, 1g fiber.
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