How to Make Pancakes From Scratch (Easy & Fluffy)

To make pancakes from scratch, whisk the dry ingredients, stir in the egg, milk and oil, and cook 1/4 cup scoops on a preheated griddle until bubbles pop through. Flip and cook until golden.

• Dry ingredients: 1 cup all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, 1/2 teaspoon salt.
• Wet ingredients: 1 egg, 3/4 cup milk, 2 tablespoons vegetable oil.
• Cook: 1/4 cup batter per pancake over medium-low heat, 4 to 5 minutes, until bubbles pop through. Flip, then cook 2 to 3 minutes more.
• Fluffy Tip: Don’t overmix. A few lumps in the batter keep the pancakes light.

You only need 7 basic ingredients for these pancakes. Here’s what each one does, plus a few easy swaps. This recipe makes 8 pancakes, but you can scale it up to feed a crowd.

• All-Purpose Flour – Plain white all-purpose flour gives the best fluffy texture. For gluten-free pancakes, use a cup-for-cup gluten-free flour, or try my gluten-free American pancakes.
• Cane Sugar – Just a tablespoon adds a touch of sweetness and helps the pancakes brown. Regular granulated sugar works too.
• Baking Powder – This is what makes the pancakes rise. Baking powder does go bad, so make sure it’s less than a year old.
• Sea Salt – A small amount balances the flavor. Regular table salt works fine too.
• Large Egg – The egg helps hold the batter together and gives the pancakes structure.
• Milk – Whole milk gives the best flavor. Alternatively, you can use buttermilk for an even fluffier, more tender texture.
• Vegetable Oil – Vegetable or canola oil keeps the pancakes moist. It also gives crispier edges, and it’s less prone to burning. You can use melted butter instead for a richer flavor.

1. Whisk together the flour, sugar, baking powder and salt in a large mixing bowl.
2. Add the egg, milk and oil, and whisk just until combined. A few lumps are okay.

1. Reduce heat to medium-low. Scoop about 1/4 cup of batter per pancake onto the griddle and cook 4 to 5 minutes, until bubbles pop through and the bottom is deep golden brown.
2. Flip and cook 2 to 3 minutes more, until golden brown.

It’s not rocket science to make fluffy pancakes. Here are a few tips and tricks to remember while you’re learning how to make pancakes from scratch.

• Do NOT over-mix your pancake batter. Whisk the batter only until just combined, even if it’s a bit lumpy. Over-mixing the batter will cause the gluten to develop too far, making your pancakes tough and chewy.
• Use fresh baking powder. I’ve learned the hard way that baking powder does go bad. In my experience, it’s okay for up to a year; after that, just throw it out and buy new before ruining a whole batch. Old baking powder is the most common reason for flat pancakes.
• Keep the heat medium-low. The trick is to use just enough heat that your pancakes can brown nicely, but not so much that the outsides burn before the middle is fully cooked.

While classic pancakes are delicious on their own, you can easily customize the batter with mix-ins or simple ingredient swaps.

• Blueberries: Use fresh or frozen blueberries. After scooping the pancake batter onto the griddle, sprinkle a handful of berries evenly over each pancake. If using frozen blueberries, do not thaw them first; drop them in straight from the freezer to avoid streaking the batter with excess juice.
• Chocolate Chip: Sprinkle mini or regular chocolate chips onto the pancakes as soon as the batter hits the griddle. Mini chocolate chips melt evenly without sinking to the bottom.
• Cinnamon: Whisk 1 teaspoon of ground cinnamon into the dry ingredients for a warm, spiced flavor profile. You can also mix cinnamon and brown sugar into melted butter to swirl over the pancakes right after they hit the griddle, before you’ve flipped them.
• Vanilla: Add 1 teaspoon vanilla extract into the wet ingredients to enhance the sweetness and add more flavor.
• Buttermilk: Swap the whole milk for buttermilk to create a more tender, extra-fluffy crumb with a subtle tangy flavor.