Fluffy Pancakes from Scratch (with Homemade Pancake Mix)

Name: Fluffy Pancakes from Scratch (with Homemade Pancake Mix)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour, spooned and leveled; 2 tablespoons (25 g) granulated sugar; 2 teaspoons (9 g) baking powder, fresh (less than 6 months open); ½ teaspoon (3 g) fine salt; 1¼ cups (300 ml) whole milk, cool or room temperature; 1 whole (50 g) large egg, at room temperature if possible; 3 tablespoons (42 g) unsalted butter, melted and cooled slightly; 1 teaspoon (5 ml) pure vanilla extract; 1 tablespoon (14 g) unsalted butter or neutral oil, for greasing the griddle, more as needed

From the MyKitchenBank Kitchen

Tall, tender, golden pancakes made from pantry staples in 30 minutes. Includes a make-ahead dry mix formula so you can have "boxed mix" convenience whenever you want it.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 8 pancakes (about 4-inch/10 cm each)

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Steps

Before you start

Measure flour by spooning it into the cup and leveling it off, or weigh it (190 g). Scooping packs in extra flour and makes dense pancakes.
Melt the butter and let it cool for a few minutes so it won't cook the egg when mixed in.
Take the milk and egg out of the fridge 15 minutes ahead if you can. Very cold milk can make the melted butter clump.
The batter rests 5 minutes, so start heating the griddle while it rests.

1
Heat the griddle
- Set a griddle or large nonstick skillet over medium heat (about 350°F/175°C on an electric griddle).
- Let it preheat while you make the batter.
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Ready when: A few drops of water flicked onto the surface sizzle and skitter before evaporating.
Tip: If the water evaporates instantly, the pan is too hot. Lower the heat for a few minutes.
2
Whisk dry ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for 20 seconds until evenly combined and no clumps of baking powder remain.
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Ready when: The mixture looks uniform in color with no lumps.
Tip: Making a double or quadruple batch of this dry blend gives you your own pancake mix (see make-ahead).
3
Mix wet ingredients
- In a medium bowl or large measuring jug, whisk the milk, egg, and vanilla until the egg is fully broken up.
- Slowly whisk in the cooled melted butter.
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Ready when: The liquid is smooth and pale yellow, with no visible egg strands or butter clumps.
Tip: If the butter is hot, it can scramble the egg. Cool it for 2–3 minutes first.
4
Combine and rest
- Pour the wet mixture into the dry ingredients.
- Stir with a rubber spatula or whisk just 10–12 strokes, until the flour is mostly moistened.
- Leave the batter alone for 5 minutes.
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Ready when: The batter is thick, lumpy, and slightly bubbly; it falls from the spatula in a ribbon that holds briefly.
Tip: Small lumps are good. Overmixing develops gluten and makes pancakes tough and rubbery.
5
Grease the griddle
- Add about ½ tablespoon of butter or oil to the hot griddle and spread it with a folded paper towel so the surface has just a thin, shiny film.
- Wipe away any excess.
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Ready when: The butter foams gently without browning quickly.
Tip: Too much butter makes spotty, fried-looking edges. A thin film gives even golden color.
6
Pour the batter
- Scoop ¼ cup (60 ml) batter per pancake onto the griddle, spacing them 2 inches (5 cm) apart.
- Cook for 2 to 3 minutes without moving them.
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Ready when: Bubbles form across the surface and the edges look dry and set, with some bubbles popped and holding open holes.
Tip: Don't press down on the pancakes. It squeezes out air and makes them flat.
7
Flip and finish
- Slide a thin spatula fully under each pancake and flip in one confident motion.
- Cook the second side 1½ to 2 minutes.
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Ready when: The second side is golden brown, the pancake has risen about ½ inch (1.25 cm), and springs back when lightly touched in the center.
Tip: The first pancake is a test. If it browns in under 2 minutes, lower the heat slightly; if it's pale after 3, raise it.
8
Cook remaining batchesOven 200°F / 95°C
- Transfer cooked pancakes to a wire rack set on a baking sheet in a 200°F (95°C) oven, in a single layer, to keep warm.
- Wipe the griddle, re-grease lightly with the remaining butter, and cook the rest of the batter in 2 to 3 more batches to make 8 pancakes.
- Serve hot.
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Ready when: All pancakes are evenly golden brown with a fluffy, cooked-through center.
Tip: Don't stack pancakes in the warm oven. They steam and turn soggy.

Good to know

Tips

Check your baking powder: stir ½ teaspoon into hot water. If it doesn't fizz vigorously, replace it.
If the batter is too thick to spread slightly when poured, stir in 1–2 tablespoons milk. If it's too thin, add 1 tablespoon flour.
Add blueberries or chocolate chips by sprinkling them onto each pancake right after pouring, rather than stirring into the batter, so they don't burst or sink.
Adjust the heat between batches. The griddle gets hotter as it goes, so later pancakes often brown faster.

Make ahead

"Homemade pancake mix: whisk together 6 cups (750 g) all-purpose flour, ½ cup (100 g) sugar, 2 tablespoons plus 2 teaspoons (36 g) baking powder, and 2 teaspoons (12 g) fine salt. This makes 4 batches. Store airtight in a cool, dry place for up to 3 months. For each batch of 8 pancakes, measure about 227 g (a generous 1½ cups) of mix, then whisk in 1¼ cups (300 ml) milk, 1 egg, 3 tablespoons melted butter, and 1 teaspoon vanilla, and follow steps 4 through 8. Shake or whisk the mix before measuring, as the baking powder can settle."

Storage & reheating

"Room temperature: cooked pancakes keep up to 2 hours covered loosely. Fridge: store cooled pancakes in an airtight container with parchment between layers for up to 3 days. Freezer: freeze in a single layer on a tray until solid, then bag for up to 2 months. Reheat from frozen in a toaster or on a baking sheet at 350°F (175°C) for 8–10 minutes, or microwave 30–45 seconds, until hot throughout."

Substitutions

whole milk → 1 cup (240 ml) milk plus ¼ cup (60 ml) plain yogurt, or buttermilk. For tangier, thicker pancakes. Buttermilk works best with an extra ¼ teaspoon baking soda and 1½ teaspoons baking powder instead of 2 teaspoons.
unsalted butter → 3 tablespoons (45 ml) neutral oil. Slightly less buttery flavor but equally tender.
all-purpose flour → half all-purpose flour, half white whole wheat flour. Slightly denser and nuttier. You may need 1–2 tablespoons extra milk.
large egg → ¼ cup (60 g) unsweetened applesauce. Gives a slightly softer, more cake-like pancake.