Our homemade pancakes recipe will set the bar on all future pancake endeavors. Store-bought mix will be a thing of the past after you discover how easy they are to make and how crazy delicious they taste!
Once you combine all the ingredients, it’s important not to overwork the batter. The goal is to preserve many of the bubbles in the batter by the way of scooping gently rather than stirring the batter—that way, you’re sure to achieve the most perfect and light pancakes.
We made ours on an electric griddle. They’re inexpensive and invented specifically for pancake enthusiasts because they heat evenly and have handy thermostats to control the temperature. Additionally, they don’t have sides so flipping pancakes is easy to do.
Make blueberry pancakes using einkorn flour!
Fluffy Homemade Pancakes Recipe
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 2 Tbsp granulated sugar
- 3/4 tsp kosher salt
- 1 large egg
- 1 3/4 cups buttermilk
- 1/2 tsp pure vanilla extract
- 4 Tbsp unsalted butter, melted and cooled slightly
- Sift flour, baking powder and baking soda into a medium-sized bowl then add sugar and salt. Stir to combine. In a small bowl, beat egg well then stir in buttermilk and vanilla until completely combined.
- Make a well in the center of flour mixture then pour in buttermilk mixture and melted butter. Gently stir to bring the wet and dry ingredients together only until no dry spots remain and the mixture is uniform in consistency. It will have small lumps of flour, which is normal. Set batter aside to rest while you prepare the skillet.
- If you have an electric skillet or griddle, now is the time to heat it to 350 degrees. Otherwise, place a large non-stick skillet over medium heat then let it come to temperature. Spray skillet with a light coating of cooking spray then add about ⅓–½ cup of batter for each 5"–6" pancake. Handle batter gently and do not stir, as you are trying to preserve as many bubbles in the batter as possible.
- Spread batter gently, letting the pancakes cook for 2–3 minutes on the first side or until nicely browned. The batter will continue to spread as it cooks. Flip pancake over then cook an additional 1–2 minutes or until the center is firm to the touch and springs back when pressed.
- Remove from skillet and repeat with remaining batter. Serve nice and hot with plenty of butter and maple syrup.
You can totally make the batter a day in advance. Just take care to cover it with plastic wrap then store it in the fridge overnight.
