Stop buying boxed pancake mix! Homemade pancakes from scratch are super easy to make, fluffy and absolutely delicious! Easily add in your favorite berries, seasonings or even chocolate chips to customize them to your liking!
I don’t know about you, but in our house, we really love pancakes. It’s a special treat that the whole family enjoys! While boxed pancake mixes may seem easy and convenient, making pancakes from scratch is just as easy AND you can control the ingredients and the quality of the ingredients you add in. This recipe is amazing on its own, but it’s also a great base to play around with. I love to experiment with different flavors, add-ins and toppings. For instance, if you’re looking for some yummy fall inspired pancake recipes, try my sweet potato pancakes or dairy free spiced walnut pancakes!
PIN FOR LATER!
STORING PANCAKES
BATTER:
This pancake batter can be made ahead of time and kept in an airtight container in the refrigerator for up to a week. Just be sure to stir the batter before using it as the oil can sometimes separate while it sits.
REFRIGERATOR:
If you decide to use all of the batter to make pancakes and know you’ll eat them within a few days, allow them to completely cool, then place the pancakes in an airtight container in the refrigerator. When you’re ready to eat them, pop them in the microwave or toaster and your’e ready to go!
FREEZING:
You can also freeze these pancakes. To do so, lay them in a single layer on a greased baking sheet and freeze for an hour. Once frozen, remove and store in a gallon freezer bag or airtight container for up to four months in the freezer. Simple remove and place in the microwave or toaster and enjoy! This is a great option for when you’re on the go and need something quick.
TOOLS YOU MAY NEED
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Measuring cup to pour batter
- Spatula
HOW TO MAKE BASIC HOMEMADE PANCAKES
In a large mixing bowl, whisk together all the flour, sugar, baking powder, baking soda and salt.
Add in the milk, eggs, oil and vanilla. Don’t over mix! Let the mixture sit while you heat a skillet or griddle so the batter has some time to get bubbly. This will make the pancakes fluffy!
In a pre-heated skillet or on a griddle, add some coconut oil or butter to coat the cooking surface. Using a 1/4 cup (for smaller) or 1/3 cup (for larger) measuring cup, scoop the batter and pour onto your skillet or griddle. This is the time to add in your chocolate chips, berries, or whatever you’d like! Allow the batter to form bubbles on top and a crust on the bottom before flipping (about 1-2 minutes). The second side doesn’t take as long as the first side, about 30 seconds to a minute, so keep an eye on them!
That’s it! Now you and your family can enjoy these delicious pancakes from scratch. Enjoy!
Homemade Pancakes from Scratch
Equipment
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Measuring cup to pour batter
- Spatula
Ingredients
- 2 cups all purpose flour
- ¼ cup sugar add 1/3 for sweeter pancakes
- 1 tbs baking powder 3 tsp
- 1 tsp baking soda
- 1 tsp salt
- 2 cups milk any type of milk works
- 2 eggs
- 3 tbsp vegetable oil or melted butter allow butter to cool before using
- 2 tsp vanilla
Instructions
- In a large mixing bowl, whisk together all the flour, sugar, baking powder, baking soda and salt.
- Add in the milk, eggs, oil and vanilla and mix until just combined.
- Allow batter to sit for 1-2 minutes while preheating your skillet or griddle
- Preheat a skillet or griddle and coat the bottom with cooking oil or butter
- Using a ¼ or ⅓ cup measuring cup, pour batter onto skillet or griddle
- Add toppings (optional)
- Let cook until bubbles form (about 1-2 minutes) on one side, and 30 seconds to 1 minute on the other
Notes
STORING PANCAKES
BATTER:
This pancake batter can be made ahead of time and kept in an airtight container in the refrigerator for up to a week. Just be sure to stir the batter before using it as the oil can sometimes separate while it sits.REFRIGERATOR:
If you decide to use all of the batter to make pancakes and know you’ll eat them within a few days, allow them to completely cool, then place the pancakes in an airtight container in the refrigerator. When you’re ready to eat them, pop them in the microwave or toaster and your’e ready to go!FREEZING:
You can also freeze these pancakes. To do so, lay them in a single layer on a greased baking sheet and freeze for an hour. Once frozen, remove and store in a gallon freezer bag or airtight container for up to four months in the freezer. Simple remove and place in the microwave or toaster and enjoy! This is a great option for when you’re on the go and need something quick.LOOKING FOR MORE BREAKFAST RECIPES?
Looking for more breakfast recipes like these homemade pancakes? Check these out:
- Easy Apple Cinnamon Baked Oatmeal
- Dairy Free Pumpkin Spice Dutch Baby Pancakes
- One Bowl Sweet Potato Pancakes
- 5 Easy Dairy Free Overnight Oats Recipes
Did you make these homemade pancakes from scratch? If you enjoyed them, I’d really appreciate if you came back and gave the recipe a five star rating! Tag me on Instagram (@thesimplehomeplace) to show me your own recreation of this recipe!
My family loves pancakes and this recipe is so easy to make. Love that I can freeze them so the kids can heat them up when they want one.
Thank you, Stacy! Freezing makes it so easy, for sure!
Yum! These pancakes were so delicious! I love a good quick and easy breakfast!
Thank you!
My husband and I always comment how pancakes made at home never taste as good. I am so excited to try this from scratch recipe. They look absolutely perfect!
I hope you enjoy! We think they’re delicious 🙂
I’ve always wanted to make pancakes from scratch; I didn’t know it’s this easy. This recipe will save me so much money. Thanks for the tips!
Thank you! I hope you enjoy!