Let’s be real—some mornings just hit harder than others. And when they do, I want pancakes. Not the kind that come from a box, but soft, fluffy, golden-on-the-outside, tender-on-the-inside pancakes I made myself. These easy homemade pancakes are the real deal. I grew up thinking pancakes were a weekend thing. My mom used to flip them while still in her bathrobe, radio humming in the background. I’ve kept the tradition alive, but I’ve got my own twist now. With this quick and easy homemade pancake recipe, you won’t need baking powder (nope, not a typo). And the results? Better than half the brunch spots I’ve visited. Whether you’re craving fluffy pancakes easy to whip up in minutes, or you’re teaching your kid how to make easy pancakes from scratch, this one’s for you. Because some of life’s best moments? They’re shared over a warm stack of easy delicious pancakes, dripping with butter and syrup, maybe even a few chocolate chips sneaked in when no one’s looking.

1) Key Takeaways
2) Easy Homemade Pancakes Recipe
3) Ingredients for Easy Homemade Pancakes
4) How to Make Easy Homemade Pancakes
5) Tips for Making Easy Homemade Pancakes
6) Making Easy Homemade Pancakes Ahead of Time
7) Storing Leftover Easy Homemade Pancakes
8) Try these pancakes next!
9) Easy Homemade Pancakes
10) Nutrition

1) Key Takeaways

These pancakes are soft, golden, and fluffy with no baking powder needed.
Quick prep and short cook time make this recipe great for busy mornings.
The batter is simple to customize with fruit, chocolate chips, or spices.
You can store the pancakes or batter for later, making them flexible for meal prep.

2) Easy Homemade Pancakes Recipe

Weekday mornings are usually a blur, right? That’s why I lean on this easy homemade pancakes recipe—no complicated steps, no special ingredients, just the joy of something warm and fluffy on a plate. The batter mixes up in five minutes flat, and the results taste like a slow Sunday morning.

We’ve made these easy homemade pancakes so many times, I’ve lost count. When I say “we,” I mean me with a whisk, a toddler on a stool tossing in too much flour, and a very curious cat on the counter. That’s the kind of recipe this is—one that fits into real life. It’s flexible, it’s forgiving, and it’s just plain good.

If you’ve been on the hunt for quick and easy homemade pancakes that don’t need baking powder, your search ends here. These fluffy pancakes easy enough to whip up from scratch are everything you want in a breakfast that comforts without demanding too much of your energy.

3) Ingredients for Easy Homemade Pancakes

All-purpose flour: The base for the batter. Stick with the classic for that soft but sturdy pancake texture.

Sugar: Just enough to add a light sweetness that doesn’t overpower the toppings you love.

Salt: A small pinch sharpens the flavors and balances the richness of the butter and milk.

Baking soda: You won’t miss the baking powder, promise. Baking soda works magic here when paired with the acid in milk.

Milk: I like using whole milk for flavor, but any kind you have in the fridge will do just fine.

Egg: Adds structure and helps the pancakes hold together. One egg does the trick.

Melted butter: This makes the pancakes tender and gives that signature golden crisp on the outside.

Vanilla extract: Optional, but it adds a subtle warmth that rounds everything out. I throw it in when I’m feeling extra.

4) How to Make Easy Homemade Pancakes

Step 1: Grab two bowls. In the larger one, whisk together your dry ingredients: flour, sugar, salt, and baking soda. Keep that whisk moving until everything looks even.

Step 2: In the second bowl, crack the egg, pour in the milk, add the melted butter, and mix until smooth. You can stir in vanilla here if you’re using it.

Step 3: Pour the wet ingredients into the dry bowl. Gently fold them together until just combined. Don’t panic over a few lumps—those make your pancakes light, not tough.

Step 4: Warm up a skillet over medium heat and brush it with butter. Once the surface is hot (you’ll see a few wisps of smoke), scoop in about 1/4 cup of batter per pancake.

Step 5: Wait until bubbles form and the edges start to firm up, then flip. Cook for another minute or two until both sides are golden brown.

Step 6: Stack the pancakes on a warm plate and serve with butter, syrup, fruit, or whatever makes your morning better.

5) Tips for Making Easy Homemade Pancakes

Let the batter rest for 5 to 10 minutes. That pause lets the flour absorb moisture and helps the pancakes puff up on the griddle.

Stick to medium heat. Too hot and you’ll get dark outsides with raw centers. Too cool and they turn out pale and tough. A steady medium is the sweet spot.

Use a measuring scoop for consistency. I go with 1/4 cup per pancake. It makes the stack look tidy, and they all cook evenly.

6) Making Easy Homemade Pancakes Ahead of Time

Sometimes, you want to enjoy a slow breakfast without doing the prep in real time. This recipe plays nice with that. You can mix the batter the night before and stash it in the fridge. It might thicken a bit, but a splash of milk in the morning gets it ready to go.

Cooked pancakes store well too. Make a batch, let them cool, and pop them in an airtight container. They’ll hold up in the fridge for about three days and can be reheated in the toaster or microwave.

It’s a solid way to have easy homemade pancakes ready when you need a quick breakfast that still feels comforting.

7) Storing Leftover Easy Homemade Pancakes

If you have leftovers (which is rare in my house), they’re easy to keep. Store cooked pancakes in a container with a tight-fitting lid. Keep them in the fridge for up to three days.

You can also freeze them. Stack pancakes with parchment in between, put them in a zip-top freezer bag, and freeze for up to a month. Reheat them straight from frozen in a toaster or skillet.

Stored right, these easy pancakes from scratch stay soft and warm up beautifully without losing texture.

8) Try these pancakes next!

9) Easy Homemade Pancakes