Fluffy Homemade Pancakes
This homemade pancake recipe is fast, and easy, uses simple ingredients, and is sure to be a hit! These easy fluffy pancakes, call for less than 10 ingredients, use only pantry staples, and can be on the table in under 30 minutes!
Ingredients
- 4 cups all-purpose flour you can use whole-wheat flour
- 4 tbsp sugar
- 8 tsp baking powder
- 1 tsp baking soda
- 1/ 4 tsp sea salt
- 3 1/2 cups whole milk or half n' half, I find half n' half creates richer fluffy pancakes! You can use any type of milk you like though, 1%. 2%, and even non-dairy milk, like oat milk, and coconut milk will all work great!
- 4 large eggs
- 4 tbsp oil I like to use avocado oil or grapeseed oil, but you can also use coconut oil or even vegetable oil. You can also use melted butter instead of oil if you like!
- 2 tsp vanilla extract
Pancake add-ins & Topping ideas
- chocolate chips
- blueberries
- fresh fruit
- peanut butter
- whipped cream
- berry syrup
Instructions
- Combine the flour, baking powder, baking soda, sugar, and salt in a large bowl, and whisk combine. Set aside.
- In a small mixing bowl whisk together the half n' half, eggs, oil, and vanilla extract.
- Gently pour the wet ingredients into the bowl of dry ingredients, and whisk until you have a thick smooth batter. Pancake batter doesn't have to be perfectly smooth, a few small lumps are perfectly fine!
- Heat a small bit of butter or a drizzle of oil in a large skillet over medium heat. (I like to use a cast iron skillet!)
- Once the skillet is hot, carefully pour a 1/4 -1/3 cup batter into the skillet. If you are adding any additional add-ins like chocolate chips or blueberries, carefully sprinkle them on top of the pancake. I can fit two large pancakes in my skillet, but you can cook as many pancakes as you can fit, or even make them one at a time!
- Cook the first side of your pancake, until the edges start to firm up and little bubbles appear on the top of the pancake.
- Flip, and cook the second side until it is golden brown, and the edges are crispy.
- Remove the cooked pancakes from the pan, and repeat with the remaining batter.
- Serve the finished pancakes topped with butter, lots of maple syrup, and any other toppings you like, enjoy!
Notes
If you are making a large batch of pancakes, I would recommend keeping them warm in the oven until you are ready to serve them. To do this, place a baking sheet or shallow oven-safe dish in the oven and preheat it to 180 degrees F. Place the cooked pancakes in the oven as they get done, to keep them warm until you are finished cooking and ready to eat!
Any leftover cooked pancakes can be stored in an airtight container or a resealable freezer bag in the fridge for up to 5 days!
You can also use this recipe to make your own homemade pancake mix to keep in the pantry! Combine the flour, sugar, salt, baking soda, and baking powder, and place them in a large airtight glass container or jar, or a resealable plastic bag, and store in a cool dry place for up to 1 month! When you are ready to make the pancakes, simply add the wet ingredients, mix, cook and enjoy! I also like to create a little label with the recipe for my mix and tape it to the jar. This way I know exactly what I need to add and I don't have to worry about finding the recipe later!
If you prefer your pancakes to have extra crispy edges, I would recommend adding extra oil, or butter to your skillet and serving the pancakes immediately, as keeping them warm in the oven will cause them to lose their crispiness.
You can also make your pancakes on a lightly oiled griddle or in a nonstick skillet!
Nutrition
Calories: 394kcalCarbohydrates: 48gProtein: 10gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 104mgSodium: 1460mgPotassium: 195mgFiber: 1gSugar: 9gVitamin A: 409IUVitamin C: 1mgCalcium: 298mgIron: 3mg
Tried this recipe?Let us know how it was!