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How to Make Pancakes from Scratch

Name: How to Make Pancakes from Scratch
Yield: 4
Ingredients: 1½ cups flour; 3 tablespoons sugar; 2 teaspoons baking powder; ½ teaspoon salt; 1¼ cups milk; 1 large egg; 3 tablespoons melted butter

Mix dry ingredients in one bowl, wet ingredients in another, then combine them with minimal stirring until just barely mixed. Cook on a medium-hot griddle until bubbles form on the surface and the edges look set, then flip once. The secret is not overmixing the batter and getting your pan temperature just right.

Total time: 20 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

1½ cups flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
1¼ cups milk
1 large egg
3 tablespoons melted butter

Step by step

Mix the dry ingredients. Whisk together 1½ cups flour, 3 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt in a large bowl. Make a well in the center.
Prepare the wet ingredients. In a separate bowl, whisk together 1¼ cups milk, 1 large egg, and 3 tablespoons melted butter. Let the butter cool slightly so it doesn't cook the egg.
Combine wet and dry ingredients. Pour the wet ingredients into the well of dry ingredients. Stir with a fork until just combined. The batter should look lumpy with some dry flour still visible. Stop stirring the moment it comes together.
Heat your cooking surface. Heat a griddle or heavy skillet over medium heat. Test the temperature by flicking water onto the surface—it should sizzle and evaporate quickly. Lightly grease with butter or oil.
Cook the pancakes. Pour ¼ cup batter per pancake onto the hot griddle. Cook until bubbles form on the surface and the edges look dry and set, about 2-3 minutes. Flip once and cook until golden brown on the bottom, another 1-2 minutes.
Keep warm and serve. Transfer finished pancakes to a 200°F oven to keep warm while you finish the batch. Serve immediately with butter and syrup.

Tips & troubleshooting

Let the batter rest for 5 minutes while your pan heats up—this helps the flour hydrate and makes fluffier pancakes
The first pancake is always a test pancake. Adjust your heat if it cooks too fast or too slow
Don't press down on pancakes with your spatula—you'll squeeze out all the air that makes them fluffy
If your batter seems too thick, add milk one tablespoon at a time. Too thin? Add a bit more flour
Clean your griddle between batches with a paper towel to remove any burnt bits

Variations

Buttermilk Pancakes. Replace regular milk with buttermilk and add ¼ teaspoon baking soda to the dry ingredients. The acid creates extra fluffy pancakes with a slight tang.
Blueberry Pancakes. Fold ¾ cup fresh or frozen blueberries into the batter after mixing. Frozen berries work better—they won't burst and turn the batter purple.
Whole Wheat Pancakes. Replace half the all-purpose flour with whole wheat flour and add an extra 2 tablespoons milk. They'll be denser but more substantial.

Questions

Why are my pancakes tough and rubbery?: You overmixed the batter. Gluten develops when flour is mixed too much, creating chewy pancakes. Mix just until the ingredients come together—lumps are fine.
How do I know when to flip the pancakes?: Look for bubbles forming on the surface and popping, leaving little holes. The edges should look dry and set. This usually takes 2-3 minutes on the first side.
Can I make the batter ahead of time?: Fresh batter works best, but you can make it up to 2 hours ahead. Store it covered in the fridge and give it a gentle stir before using. Don't expect quite the same fluffiness.
My pancakes are burning on the outside but raw inside. What's wrong?: Your heat is too high. Turn it down to medium or medium-low. Pancakes need time to cook through without the outside getting too dark.
Can I freeze leftover pancakes?: Yes. Cool them completely, then layer between parchment paper in a freezer bag. They'll keep for up to 2 months. Reheat in the toaster or microwave.