Easy Homemade Pancakes Recipe for Breakfast

My First Pancake Flipping Fiasco

Let me tell you about my first pancake flip. I was about eight years old. I was so excited. I tossed that pancake way too hard.

It landed with a soft *plop* on the kitchen floor. My dog was very happy. I still laugh at that. Mistakes in the kitchen make the best memories. What was your first kitchen mess? I would love to hear it.

Why We Mix Gently

Now, the secret to fluffy pancakes is simple. Do not overmix the batter. A few lumps are your friends. They promise a tender pancake.

Stirring too much makes the gluten tough. That is a fancy word for the protein in flour. Tough gluten makes flat, chewy pancakes. We want clouds on a plate. This matters because cooking is about gentle touches, not force.

The Magic of a Hot Pan

Your pan needs to be just right. Medium heat is perfect. A tiny bit of butter should sizzle gently. This is the pancake’s welcome mat.

Pour your batter and wait. Little bubbles will pop up on top. That is your signal. Time to flip! Doesn’t that smell amazing? That smell is pure happiness. *Fun fact*: The first pancakes were made by ancient Greeks over hot stones.

More Than Just Breakfast

These pancakes are a blank canvas. Top them with maple syrup. Try fresh berries or a sprinkle of cinnamon sugar. My grandson loves chocolate chips in his.

This matters because food is about joy. It is about making something with your own hands. It is a small gift for your family. What is your favorite pancake topping? Is it classic syrup or something wild?

Keeping Them Cozy

You cannot eat all the pancakes at once. So keep the early ones warm. A low oven, about 200 degrees, is like a cozy blanket for them.

It keeps them soft and ready. This way, everyone eats together. Sharing a warm meal is the best part. Do you have a favorite memory of a family breakfast? Tell me about it.

Ingredients:

Ingredient	Amount	Notes
Dry Ingredients
All-purpose flour	1 1/2 cups
Sugar	2 tbsp
Baking powder	1 tbsp
Salt	1/2 tsp
Wet Ingredients
Milk	1 1/4 cups
Egg	1 large
Melted butter	3 tbsp	Plus extra for cooking
Vanilla extract	1 tsp

My Easy Sunday Morning Pancakes

Good morning, sunshine. I love a slow Sunday. The kitchen smells like coffee and hope. My pancake recipe is simple as a smile. I learned it from my own grandma. She said good food doesn’t need fussing. Let’s make some magic together.

Step 1: Grab two bowls. In the big one, mix your dry friends. That’s flour, sugar, baking powder, and salt. Whisk them like you’re waving hello. This makes everything light and happy. In the other bowl, gather the wet team. Pour in milk, crack an egg, add melted butter and vanilla. Whisk until it looks like sweet, yellow soup.

Step 2: Now, let the two teams meet. Pour the wet mix into the dry bowl. Stir gently, just until you don’t see dry flour. Lumps are perfectly fine, I promise. Overmixing makes tough pancakes. (My hard-learned tip: a few lumps mean fluffy pancakes!). See bubbles popping in the batter? That’s the baking powder saying hello.

Step 3: Heat your pan or griddle over medium heat. Drop a tiny bit of butter on it. It should sizzle gently, not smoke. That’s your signal. Pour about a quarter-cup of batter. I still laugh at my first pancake shape. It looked like a little country! Wait for bubbles to cover the top.

Step 4: When the bubbles pop and stay open, flip it. Use your quickest spatula move. Peek at the underside. It should be golden brown. Cook the other side until it matches. Doesn’t that smell amazing? Keep finished pancakes warm on a plate in a low oven. What’s your favorite pancake topping? Share below!

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: About 12 pancakes
Category: Breakfast

Three Fun Twists to Try

This basic recipe is your blank canvas. You can paint it with so many flavors. Here are my favorite simple stir-ins. Just add them to the dry bowl first.

Blueberry Lemon Joy: Fold one cup of fresh blueberries into the batter. Add the zest of one lemon. It tastes like a sunny morning.

Chocolate Chip Hug: Stir in half a cup of chocolate chips. They get all melty inside. This is pure happiness on a plate.

Cinnamon Apple Comfort: Mix one teaspoon of cinnamon into the dry ingredients. Fold in one finely chopped apple. It smells like autumn.

Which one would you try first? Comment below!

Serving Them Up Right

Pancakes are best shared right off the griddle. I stack them high on a big platter. For sides, crispy bacon is a classic friend. Or try sliced bananas or strawberries on the side. A dollop of whipped cream feels like a party.

For drinks, a tall glass of cold milk is perfect. For the grown-ups, a hot cup of coffee with cream pairs beautifully. The bitter coffee loves the sweet syrup. Which would you choose tonight?

Keeping Pancakes Perfect for Later

Let’s talk about saving pancakes. You can keep them in the fridge for two days. Just let them cool first. Stack them with wax paper between each one.

For the freezer, wrap stacks tightly in foil. Then slide them into a freezer bag. They will be good for two months. I once froze a whole batch for my grandkids. It made a busy school morning so easy.

Reheating is simple. Use a toaster or a warm oven. This brings back their fresh-off-the-griddle feel. Batch cooking like this saves time and reduces waste.

It means a homemade breakfast is always ready. Have you ever tried storing it this way? Share below!

Pancake Troubles? Easy Fixes Right Here

First, flat pancakes often mean old baking powder. Check the date on your can. Fresh powder makes them nice and fluffy. This matters because good lift makes a happier breakfast.

Second, tough pancakes come from overmixing. Stir the batter just until combined. A few lumps are perfectly fine. I remember when I learned this. My pancakes became so much softer.

Third, burnt outside and raw inside means the heat is too high. Cook them over medium heat. This gives the inside time to cook through. Getting this right builds your cooking confidence. Which of these problems have you run into before?

Your Pancake Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The result will be just as tasty.

Q: Can I make the batter ahead? A: You can mix it the night before. Keep it covered in the fridge.

Q: What if I don’t have vanilla? A: You can leave it out. A dash of cinnamon is a nice swap.

Q: Can I double the recipe? A: Absolutely. Just use a bigger bowl for mixing.

Q: Any fun extra tip? A: Try adding blueberries or chocolate chips to the batter. *Fun fact: The first ready-mix pancake flour was sold in 1889.* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these pancakes. Cooking should be simple and joyful. Share your breakfast creations with me.

I would love to see your stacks. A photo of a happy morning table is the best. Have you tried this recipe? Tag us on Pinterest! Thank you for spending time in my kitchen today.

Happy cooking!
—Chloe Hartwell.