Nothing says comfort breakfast like a tall, buttery stack of pancakes. But here’s the secret: you don’t need a box mix to make restaurant-quality pancakes at home. This fluffy homemade pancake recipe is easy, budget-friendly, and so much better than anything store-bought.
With just a handful of pantry staples, you’ll have the perfect pancake mix that whips up in minutes—no preservatives, no extra sugar, just pure breakfast bliss. Whether you’re cooking for kids, brunch guests, or treating yourself on a slow weekend morning, this recipe is your new go-to.
🥞 Why You’ll Love This Homemade Pancake Recipe
- Fluffy & Light – Thanks to the perfect blend of baking powder and soda.
- Budget-Friendly – Costs a fraction of boxed pancake mix.
- Customizable – Make them vegan, gluten-free, or protein-packed.
- Quick & Easy – From pantry to plate in just 15 minutes.
- Better Than Store-Bought – Rich flavor, no weird additives.
📝 Ingredients You’ll Need
For the Dry Pancake Mix (Make-Ahead Batch)
- 3 cups all-purpose flour (or half whole wheat)
- ½ cup granulated sugar
- 2 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
(Optional: 1 tsp cinnamon, nutmeg, or vanilla powder for extra flavor)
For One Batch of Pancakes (8–10 Pancakes)
- 1 cup homemade pancake mix
- 1 large egg (or flax egg for vegan)
- ¾ cup milk (dairy, almond, or oat)
- 1 tbsp melted butter or neutral oil
- 1 tsp vanilla extract (optional but recommended)
👩🍳 Step-by-Step Instructions
- Mix Wet Ingredients – In a medium bowl, whisk together egg, milk, butter, and vanilla.
- Add Pancake Mix – Stir in 1 cup of dry mix until just combined (don’t overmix—lumps = fluffiness).
- Rest the Batter – Let sit 5 minutes for fluffier pancakes.
- Cook – Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour ¼ cup batter per pancake.
- Flip – Cook until bubbles form on top (about 2 minutes), flip, and cook another 1–2 minutes until golden brown.
- Serve – Stack with butter, syrup, fruit, or your favorite toppings.
🔥 Pro Tips for Perfect Pancakes
- Use fresh baking powder for the best rise.
- Let batter rest before cooking for extra fluffiness.
- Wipe skillet with butter between batches for golden-brown edges.
- Freeze extras—just reheat in a toaster for a quick breakfast.
🌟 Delicious Pancake Variations
- Blueberry Pancakes – Fold fresh or frozen blueberries into the batter.
- Banana Nut Pancakes – Add mashed banana and chopped walnuts.
- Chocolate Chip Pancakes – A kid favorite!
- Lemon Poppy Seed Pancakes – Bright and zesty for brunch.
- Savory Twist – Skip the sugar and top with fried eggs & bacon.
🍴 What to Serve with Pancakes
Pair these pancakes with:
- Fresh berries & whipped cream
- Crispy bacon or sausage
- Scrambled eggs
- A drizzle of warm maple syrup or honey
📊 Nutrition Information (Per 1 Pancake, without toppings)
- Calories: 145
- Carbohydrates: 21g
- Protein: 3g
- Fat: 5g
- Fiber: 1g
- Sugar: 6g
- Sodium: 290mg
(Nutrition values are estimates and vary by ingredients.)
❓ FAQs About Pancakes
How long does homemade pancake mix last?
Up to 3–4 months in an airtight container in a cool, dry place.
Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Why are my pancakes flat?
Check if your baking powder is expired and avoid overmixing the batter.
Can I make pancakes without eggs?
Yes—use a flax egg, mashed banana, or add ¼ cup extra milk.
Can I turn this mix into waffles?
Absolutely! Just add 1 extra tbsp oil or butter for crispier waffles.
⭐ Final Thoughts
This fluffy homemade pancake recipe is the ultimate breakfast upgrade. It’s affordable, customizable, and makes mornings easier with a pre-made dry mix. Once you try it, you’ll never go back to boxed pancakes.
So, grab your skillet and whip up a batch today—your future self (and hungry family) will thank you!
