How to Make Pancakes: Easy Fluffy Recipe From Scratch
How to make pancakes from scratch with pantry basics: an easy fluffy recipe in metric and US cups, griddle heat tips, when to flip, and fixes for flat pancakes.
This guide is general information only, not professional financial, legal or technical advice. Menus and rules can vary by device and country.
To make pancakes, whisk flour, baking powder, sugar and salt in one bowl, and milk, egg and melted butter in another. Pour the wet mix into the dry, stir just until combined (a few lumps are fine), then cook ¼-cup (60 ml) scoops on a lightly greased pan over medium heat. Flip when bubbles cover the top and the edges look dry.
This recipe uses simple pantry ingredients and makes about 10 fluffy pancakes, enough for 3–4 people.
Quick Answer
- Dry: 190 g (1½ cups) flour, 1 tablespoon baking powder, 2 tablespoons sugar, ½ teaspoon salt.
- Wet: 300 ml (1¼ cups) milk, 1 large egg, 45 g (3 tablespoons) melted butter.
- Mix gently: stir wet into dry only until no dry flour shows.
- Heat: medium on the stove, or 175°C (350°F) on an electric griddle.
- Flip when bubbles form and the edges look dry, then cook until golden underneath.
Ingredients
Makes about 10 pancakes, each about 10 cm (4 inches) wide.
| Ingredient | Metric | US |
|---|---|---|
| All-purpose (plain) flour | 190 g | 1½ cups |
| Baking powder | 12 g | 1 tablespoon |
| Sugar | 25 g | 2 tablespoons |
| Salt | 3 g | ½ teaspoon |
| Milk | 300 ml | 1¼ cups |
| Large egg | 1 | 1 |
| Butter, melted (or neutral oil) | 45 g | 3 tablespoons |
| Vanilla extract (optional) | 5 ml | 1 teaspoon |
| Butter or oil for the pan | a little | a little |
Cup measurements assume you spoon the flour into the cup and level it off. Scooping straight from the bag packs in extra flour and makes thick, dry pancakes.
How to Make Pancakes Step by Step
- Wash your hands and set out two bowls.
- Mix the dry ingredients. In the larger bowl, whisk the flour, baking powder, sugar and salt until evenly blended.
- Mix the wet ingredients. In the second bowl, beat the egg, then whisk in the milk, melted butter and vanilla. If the butter clumps in cold milk, warm the milk slightly first.
- Combine gently. Pour the wet mix into the dry mix. Stir with a spatula or fork only until no streaks of flour remain. Small lumps are fine and actually help keep pancakes tender.
- Rest the batter. Let it sit for about 5 minutes while the pan heats. It will thicken slightly and turn a little bubbly.
- Heat the pan. Set a large nonstick pan or griddle over medium heat, or 175°C (350°F) on an electric griddle. It is ready when a few drops of water skitter and bounce across the surface.
- Grease lightly. Add a small piece of butter or a little oil, then wipe away the excess with a paper towel.
- Pour the batter. Use a ¼-cup (60 ml) measure for each pancake. Leave space between them so they don't run together.
- Flip once. When bubbles appear across the surface and the edges look dry and set, slide a thin spatula underneath and flip.
- Finish cooking. Cook until the second side is golden brown and the center springs back when pressed lightly. Serve right away, or keep warm while you cook the rest.
Pancake Heat and Timing Guide
Every stove is different, so use these visual cues rather than a clock.
| Stage | What to look for | What to do |
|---|---|---|
| Pan ready | Water drops dance and bounce | Grease lightly and pour |
| First side | Bubbles pop and stay open; edges look dry | Flip |
| Second side | Golden brown underneath; center springs back | Remove from pan |
| Too hot | Outside is dark before bubbles form | Turn heat down slightly |
| Too cool | Pale, flat pancakes that take ages to bubble | Turn heat up slightly |
Your first pancake is a test. Adjust the heat after it, and the rest will cook evenly.
Easy Variations
- Thinner pancakes: add 2 tablespoons (30 ml) more milk.
- Spiced: add ¼ teaspoon cinnamon or nutmeg to the dry mix.
- Blueberry or chocolate chip: scatter a few berries or chips onto each pancake right after pouring, instead of stirring them into the bowl. This stops the batter turning purple and helps them cook evenly.
- Banana: top each pancake with thin banana slices before flipping.
- Dairy-free: use an unsweetened plant milk and oil instead of butter.
If you love breakfast classics, try our French toast recipe or soft scrambled eggs next.
Common Mistakes and Troubleshooting
| Problem | Likely cause | Fix |
|---|---|---|
| Flat, dense pancakes | Old baking powder or overmixed batter | Use fresh baking powder; stir only until combined |
| Tough or chewy | Overmixing develops gluten | Stop stirring once the flour disappears |
| Burnt outside, raw inside | Pan too hot | Lower the heat to medium or medium-low |
| Pale and greasy | Pan too cool or too much fat | Heat the pan longer; wipe away extra oil |
| Batter too thick to spread | Flour packed into the cup | Spoon and level flour, or add a splash of milk |
| Pancakes stick | Not enough heat or fat | Preheat fully and grease lightly between batches |
Baking powder slowly loses strength once opened. Check the date on the container, and replace it if your pancakes stay flat even with gentle mixing.
Food Safety Tips
- Don't taste raw batter. Flour is a raw ingredient that has not been treated to kill germs. It can carry E. coli or Salmonella, and so can raw eggs. Cooking the pancakes all the way through makes them safe.
- Clean up well. Flour spreads easily, so wash your hands, bowls, utensils and counters with warm, soapy water after making batter.
- Cook through. The center should spring back and look dry, not wet or glossy, when you break a pancake open.
- Leftovers: refrigerate cooked pancakes within 2 hours and eat them within 2 days. Reheat them in a toaster, pan or microwave until hot all the way through.
Frequently Asked Questions
How do you make pancakes fluffy?
Use fresh baking powder, measure flour by spooning it into the cup, and mix the batter only until combined. Let the batter rest for a few minutes before cooking. Don't press down on pancakes with the spatula after flipping.
Can I make pancakes without eggs?
Yes. Leave out the egg and add a splash more milk so the batter is still pourable. The pancakes will be a little more delicate and less rich, so flip them carefully.
Can I make pancake batter ahead of time?
You can mix the dry ingredients in a sealed container days ahead. You can also whisk the wet ingredients together and refrigerate them for up to 2 days. Combine both just before cooking so the baking powder gives the most rise.
Why are my pancakes raw in the middle?
The pan is too hot, so the outside browns before the center cooks. Turn the heat down to medium or medium-low, and make each pancake slightly smaller. Thick batter also takes longer to cook through.
What is the best temperature for cooking pancakes?
Medium heat on a stovetop works for most pans. On an electric griddle or skillet, about 175°C (350°F) is a good starting point. Adjust after your first pancake.