Few things capture the spirit of a leisurely morning better than a stack of homemade pancakes—fluffy, tender, and lightly golden. Their simplicity is part of their charm, offering a soft bite that feels both familiar and comforting. These pancakes, made entirely from scratch, deliver exactly that—light yet satisfying, with a texture that’s just the right balance of airy and tender.
Ingredient Breakdown
Whole milk plays a starring role in creating tender pancakes. Its rich fat content and slight sweetness work harmoniously to give the batter a smooth consistency, ensuring the finished pancakes are soft without being soggy.
A single egg might seem modest, but it’s essential. The egg provides structure and stability, binding the ingredients together while adding just enough richness to keep the crumb tender without weighing it down.
All-purpose flour is the unsung hero here. It strikes the perfect balance between strength and softness, ensuring the pancakes rise and hold their shape without becoming tough or dense.
Baking powder serves as the leavening powerhouse. Its bubbles expand in the heat of the skillet, giving the pancakes their signature lift and creating that beautifully light and airy texture with each bite.
Vegetable oil keeps the pancakes moist and their crumb delicate. Dividing it between the batter and the skillet ensures that the pancakes cook evenly and develop that golden exterior without sticking or burning.
Blueberries, though optional, bring vibrant bursts of sweetness. Fresh or frozen, they melt into pockets of juicy flavor, providing a delightful contrast to the soft, buttery pancake base.
Step-by-Step Preparation Guide
The secret to a smooth batter begins with mixing dry and wet ingredients separately. Whisking the flour and baking powder together ensures even distribution, while the milk, egg, and oil blend seamlessly when mixed alone first. Combining them gradually prevents lumps, giving you a silky batter that’s key to tender pancakes.
Allowing the batter to rest for a minute may seem minor, but it allows the flour to hydrate fully. This short pause enhances the batter’s thickness and promotes a better rise on the griddle.
Heating the griddle evenly and brushing it with oil ensures that each pancake develops a uniform golden-brown crust. The gentle sizzle when the batter hits the surface signals that the temperature is just right.
Bubbles appearing across the surface and drying edges are nature’s cues for flipping. Resist the urge to flip too soon—patience rewards you with perfectly cooked interiors and beautifully golden exteriors.
Once flipped, a couple more minutes bring the pancakes to a perfect finish: golden underneath, soft in the center, and ready to soak up any syrup you pour on top.
Recipe Tips & Frequently Asked Questions
How to keep pancakes light and fluffy every time
Avoid overmixing the batter. Stir just until the ingredients come together to prevent developing excess gluten, which can toughen the pancakes.
The best griddle temperature for an even, golden cook
Medium heat is ideal. Too hot, and the outsides will brown before the insides cook through; too low, and they’ll be pale and flat.
When and how to add blueberries for best results
Scatter blueberries onto the batter after spooning it onto the griddle. This keeps them from sinking to the bottom of the bowl and ensures even distribution.
Tips for keeping the first pancake from being the test batch
Make sure the griddle is properly preheated and lightly oiled. If the first pancake isn’t perfect, adjust the temperature slightly up or down.
How to keep pancakes warm before serving
Place cooked pancakes on a baking sheet in a low oven (200°F) while you finish the batch. Cover loosely with foil to prevent drying out.
Can the batter be made ahead of time?
It’s best to mix the batter just before cooking. However, dry and wet ingredients can be pre-measured separately and combined when ready.
How can I make these pancakes dairy-free?
Substitute the whole milk with almond milk, oat milk, or soy milk. The texture will still be tender and the flavor subtly different but delicious.
Can I freeze leftover pancakes?
Absolutely. Let them cool completely, then freeze in a single layer before transferring to a zip-top bag. Reheat in a toaster or oven.
What’s the best way to reheat pancakes without drying them out?
Warm them in a 300°F oven wrapped in foil for a few minutes. This gently reheats them without sacrificing moisture.
What to Serve With This Recipe
Classic toppings like warm maple syrup and a pat of butter are timeless for a reason. They melt into every crevice, adding sweetness and richness that complements the pancakes’ tender crumb. Fresh fruits—think strawberries, raspberries, or banana slices—add a pop of color and natural sweetness.
For a creative twist, try drizzling with honey, nut butter, or a homemade fruit compote. Whipped cream or a sprinkle of powdered sugar can transform them into a special-occasion treat.
To create a hearty breakfast plate, pair these pancakes with scrambled eggs, crispy bacon, or savory sausage links. The contrast between sweet pancakes and salty sides creates a balanced and satisfying meal.
Creative Variations
Swap blueberries for other add-ins like chocolate chips, sliced bananas, or chopped pecans. Each ingredient brings its own flavor and texture, allowing you to tailor the pancakes to your taste.
A pinch of cinnamon or a splash of vanilla extract added to the batter can enhance the overall flavor, giving the pancakes a cozy, aromatic note.
For a fun change of pace, turn the batter into silver dollar pancakes by using smaller scoops or pour the batter into a greased sheet pan and bake until puffed and golden for easy sheet pan pancakes—perfect for serving a crowd.
Mastering homemade pancakes opens the door to countless delicious mornings. This simple recipe creates a soft, fluffy stack that’s both comforting and versatile. Whether enjoyed simply with syrup or customized with creative toppings and mix-ins, these pancakes from scratch are bound to become a favorite for breakfast lovers of all ages.
Ingredients
¾ cup whole milk
1 egg
1 ¼ cups all-purpose flour
1 tablespoon baking powder
3 tablespoons vegetable oil, divided
½ cup blueberries, or more to taste (optional)
Instructions
In a small bowl, whisk together the flour and baking powder until well combined. In a separate, larger mixing bowl, beat the milk, egg, and 2 tablespoons of the vegetable oil until the mixture is smooth and uniform.
Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth, thick batter forms. Allow the batter to rest for about 1 minute; this helps it thicken slightly and improves texture.
Heat a skillet or griddle over medium heat and brush it lightly with about 1 teaspoon of the remaining vegetable oil. Once the surface is hot, spoon generous portions of batter onto it. Scatter a few blueberries over each portion if using. Cook until bubbles appear across the surface and the edges begin to look dry, about 3 to 4 minutes.
Flip the pancakes carefully and continue cooking until the undersides are golden brown, approximately 2 to 3 minutes more. Repeat the process with the remaining batter and oil, adjusting the heat as necessary to avoid burning. Serve warm, with your favorite toppings.
Pancakes from Scratch Recipe
Ingredients
- ¾ cup whole milk
- 1 egg
- 1 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons vegetable oil divided
- ½ cup blueberries or more to taste (optional)
Instructions
- In a small bowl, whisk together the flour and baking powder until well combined. In a separate, larger mixing bowl, beat the milk, egg, and 2 tablespoons of the vegetable oil until the mixture is smooth and uniform.
- Gradually add the dry ingredients into the wet mixture, stirring gently until a smooth, thick batter forms. Allow the batter to rest for about 1 minute; this helps it thicken slightly and improves texture.
- Heat a skillet or griddle over medium heat and brush it lightly with about 1 teaspoon of the remaining vegetable oil. Once the surface is hot, spoon generous portions of batter onto it. Scatter a few blueberries over each portion if using. Cook until bubbles appear across the surface and the edges begin to look dry, about 3 to 4 minutes.
- Flip the pancakes carefully and continue cooking until the undersides are golden brown, approximately 2 to 3 minutes more. Repeat the process with the remaining batter and oil, adjusting the heat as necessary to avoid burning. Serve warm, with your favorite toppings.
