How To Make Perfect Pancakes

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Light and fluffy, absolutely perfect pancakes are a recipe that everyone needs to have in their pocket. I’ve been making this pancake recipe for as long as I can remember and every single person who has tried these pancakes has loved them.

Perfect Pancakes

Perfect Pancakes

My family’s original version of these pancakes was made with whole wheat flour and I shared it here on the website over 11 years ago. That was one of the first recipes I shared on this blog. The idea that whole wheat waffles really could be light and fluffy? It was a bit of a breakfast game-changer for us.

Over the years I’ve shared versions of that recipe with countless friends and readers who asked for a traditional flour recipe, because yes, it can be adapted for all-purpose flour, and it has received nothing but raves from everyone who tries the pancakes.

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That said, it was way past time I finally shared the recipe here exactly as we make it today. The recipe can easily be doubled or tripled to feed a crowd or fill the freezer for future breakfasts.

This pancake recipe has been such a hit, I included it in The Weekday Lunches and Breakfasts Cookbook a few years ago too.

And if you’re looking for absolutely perfect Light and Fluffy Gluten Free Pancakes, you’ll want to check out that recipe too. With so many five-star rave reviews, that recipe is a must for anyone who needs to eat gluten-free.

How To Make Perfect Pancakes

You’ll need the following ingredients to make this recipe:

  • all-purpose flour
  • baking powder
  • sugar
  • kosher salt
  • milk
  • eggs
  • melted butter
Light and fluffy pancakes

How To Make Pancakes Fluffy

Light and fluffy pancakes are a breakfast favorite. I like to make a giant batch on the weekend and freeze them for easy breakfasts throughout the week.

Topped with peanut butter and Brown Sugar Butter Syrup or Buttermilk Syrup, berries and whipped cream, butter and peach jam, these pancakes are a breakfast that the entire family loves.

Want to know how to make perfect pancakes that turn out fluffy and light every single time? Let the batter rest. I always mix the batter before turning on the griddle.

Do you know how you almost always get a lousy first batch of pancakes? This prevents that! The batter thickens just enough while it rests to ensure the pancakes turn out great each time.

Simply allowing the batter to rest for the 5-10 minutes while the griddle or the pan heats up makes an enormous difference in the results.

I turn on the griddle and then pour myself a cup of coffee and set out some toppings for the pancakes or maybe I’ll prep bacon for the oven if I’m feeling ambitious.

Perfect Pancakes are possible every single time.

If you make pancakes often, nothing beats a great electric griddle for streamlining the cooking process. A few years ago, when my 15-year-old griddle finally died, I tested every single griddle I could get my hands on.

When I finally tried this extra large electric griddle, I knew I’d found THE ONE. It’s a little on the spendy side, but I am telling you now, it beats all the others hands-down.

This nylon flexible turner is a pancake-making must-have, as is a dough whisk. If you aren’t familiar with the awesomeness that is a dough whisk for pancakes and waffles, you are missing out. It’s a crazy-looking tool, but it stirs the batter just enough without overmixing it.

I’ve tried pretty much all of the nifty pancake-pouring gadgets out there, and I stand by a good old measuring cup as the easiest way to make pancakes. I use the ¼ or ⅓ cup sizes for most pancake making – this set that I use every day will allow you to improvise for all kinds of sizes.

Perfect Pancake Recipe

Whisk together the dry ingredients and set aside. Add the milk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.

Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake.

Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.

Perfectly fluffy pancakes - made from scratch

How To Freeze Pancakes

Allow the pancakes to cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave.

I frequently triple this recipe for my family, so that we’ll have plenty to stash in the freezer for easy breakfasts.

Easy Pancake Variations

I adore blueberry waffles and the same goes for pancakes. More often than not (basically anytime I can get my hands on fresh blueberries) I add them to the pancakes.

Fluffy, buttery, nutty, pecan pancakes topped with maple syrup make for a tasty and easy breakfast we all enjoy. Tangy cranberry pancakes sweetened with maple syrup make getting out of bed on the weekend a little bit easier.

For diner-style pancakes that everyone loves, you’ll want to try these Buttermilk Pancakes too. And if you love pancakes the way my family loves pancakes? Check out 25 more pancake recipes over here!

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Homemade Pancakes - they turn out light and fluffy every time!

Perfect Pancakes

4.72 from 7 votes
Light and fluffy pancakes are a recipe that everyone needs to have in their pocket.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 18 4-inch pancakes

Ingredients 

  • cups all-purpose flour
  • 2 tbsp baking powder
  • 2 tbsp sugar
  • 1 tsp kosher salt
  • 2 cups milk
  • 2 eggs
  • 2 tbsp butter melted and cooled

Instructions

  • Whisk together the flour, baking powder, sugar, and salt. Set aside. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
  • Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about ¼ cup of batter onto the griddle for each pancake.
  • Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.

Nutrition

Calories: 104kcal · Carbohydrates: 17g · Protein: 3g · Fat: 3g · Saturated Fat: 1g · Cholesterol: 24mg · Sodium: 161mg · Potassium: 196mg · Fiber: 1g · Sugar: 3g · Vitamin A: 110IU · Calcium: 94mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 9/25/20 – recipe notes and photos updated 2/28/24}

Perfect Pancakes

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jessica O says

    Just made these and they were sooo good! I realized after I made them that I accidentally added 4 Tb melted butter instead of the 2 called for…which is rare for me to ever not follow a baking recipe exactly as written! But it turned out to be a happy mistake and they were buttery and fluffy so looks like that’s how they’ll be made from now on 😬 thank you!5 stars

  2. Helena Guzman says

    Thse were a 10/10! SO GOOD! There my go to when making pancakes. I even sometimes put rainbow sprinkles in it for fun!5 stars

  3. Audra says

    These pancakes are delicious, very light and fluffy. I made the bown sugar syurp also and my family just loved them!!!
    “WONDERFUL RECIPES” love them. Thanks for sharing them. Looking forward to trying more!!!5 stars

    • Mary Younkin says

      I’m so glad you enjoyed the pancakes, Audra. That brown sugar syrup is delicious, too. I hope you continue to enjoy the recipes, and happy cooking!

  4. Nor Shamsinar Sidek says

    I just came across your page. Thanks! I was scrolling through for pancakes/mini pancakes. What a wonderful thing to encounter with so many sauces recipes . I will try one by one, day by day 😁 I’m a Malaysian Muslim. Is there any alternative if I don’t have all purpose flour/ self raising flour?
    Thank you.4 stars

    • Mary Younkin says

      Is there a flour that you typically substitute for all-purpose flour in recipes? If so, it would likely work here. Without knowing what is available to you, it’s hard for me to make a recommendation. I’m glad you like the recipes!