Home Recipes
Jump to Recipe
By Jenn Segal
- February 24, 2023
4.5 stars based on 230 votes
386 Comments
- Add a Comment
This post may contain affiliate links. Read my full disclosure policy.
Rise and shine! These fluffy homemade pancakes with irresistibly crispy edges are simply the best.
This homemade pancake recipe, adapted from The New York Times Cookbook by Craig Claiborne, has been a beloved staple in my kitchen since my kids were little, and for good reason. Made with ingredients I always have hand—like flour, baking powder, sugar, salt, milk, eggs, and butter—the pancakes have the perfect texture: fluffy on the inside and crispy on the outside.
While they’re delicious on their own, you can customize them with your favorite add-ins. When my kids were younger, I used to dot them with chocolate chips for a special treat. Now that they’re older, I sometimes add fresh or frozen blueberries (these banana pancakes and pumpkin pancakes are delicious, too). Once you try from-scratch pancakes, you’ll never look at boxed mixes the same way again. Homemade pancakes are just as easy to whip up and taste so much better.
Table of Contents
- What You’ll Need To Make The Best Homemade Pancake Recipe
- Step-by-Step Instructions
- Frequently Asked Questions
- Video Tutorial
- You May Also Like
- Printable Recipe
- Reviews
“My husband and daughter agree, best pancakes ever! It was so simple and quick to whip up on a busy Saturday.”
What You’ll Need To Make The Best Homemade Pancake Recipe
Step-by-Step Instructions
Combine the flour, baking powder, sugar and salt in a bowl.
Mix well.
Combine the eggs and milk in a bowl.
Whisk to combine.
Pour the milk mixture and the melted butter into the dry ingredients.
Stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
Heat a griddle or large nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle the batter onto the skillet, using about ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes.
Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary.
Wipe the griddle totally clean with a paper towel between batches. Serve immediately with maple syrup and a pat of butter, if desired.
Frequently Asked Questions
Can I freeze pancakes?
Yes, freezing pancakes is a great way to enjoy them later. Cool the pancakes completely on a wire rack to prevent condensation. Then, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F-oven for about 8 to 10 minutes, or until hot.
Can I add mix-ins to these pancakes?
Yes, you can personalize your pancakes with a variety of mix-ins. It’s often best to dot the add-ins like blueberries, chocolate chips, or banana slices directly onto the pancakes after you’ve poured the batter into the skillet. This approach allows for more even distribution and prevents the heavier items from sinking to the bottom of the bowl.
Can I use this pancake batter to make waffles?
No, waffles require a batter with more fat to create their crispy exterior and fluffy interior, which is different from the lighter, more pourable pancake batter. For the best results, I have a wonderful waffle recipe that’s tailored to give you the perfect texture and flavor. Trust me, it’ll turn out much better!
Video Tutorial
You May Also Like
Homemade Waffle Recipe
Ricotta Pancakes
Dutch Baby
Yeasted Waffles
- Recipe
- Comments (386)
- Add Comment
Best Homemade Pancakes
Metric Cup Measures
By Jenn Segal
Adapted from The New York Times Cookbook by Craig Claiborne.
Rise and shine! These fluffy homemade pancakes with irresistibly crispy edges are simply the best.
Servings: 16 medium pancakes
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 4 teaspoons baking powder
- ¼ cup sugar
- 1 teaspoon salt
- 2 large eggs
- 1½ cups milk, plus more if necessary
- 4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
- Vegetable oil, for cooking
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- In a medium bowl, whisk the eggs and milk until evenly combined.
- Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
- Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Nutrition Information
Powered by 
- Per serving (8 servings)
- Calories: 240
- Fat: 9 g
- Saturated fat: 5 g
- Carbohydrates: 33 g
- Sugar: 9 g
- Fiber: 1 g
- Protein: 7 g
- Sodium: 262 mg
- Cholesterol: 67 mg
Nutritional Data Disclaimer
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
- Freezer-Friendly
- Make-Ahead
- American
Comments
My family and I love these pancakes!! Is there a griddle you recommend that you could link?
- — Heather on April 2, 2024
- Reply
Hi Heather, Glad you all like the pancakes! I’d suggest Cuisinart Chef’s Classic Nonstick Double Burner Griddle.
- — Jenn on April 3, 2024
- Reply
That is very helpful, thanks!!
- — Heather on April 3, 2024
- Reply
Delicious pancakes! I made ours with gluten free flour mix and added 3/4 tsp Xanthan gum. Turned out perfect. Thank you
- — Aunt Yoyo on March 31, 2024
- Reply
The pancakes are very light and fluffy. We had them for dinner with eggs and bacon. Delicious!
- — Shirley Johnson on February 29, 2024
- Reply
Can I use Avocado oil instead ? Thanks.
- — Marcelo on February 26, 2024
- Reply
I assume you mean for cooking? If so, yes that’s fine. Hope you enjoy!
- — Jenn on February 26, 2024
- Reply
What are the ingredients ? Thanks.
- — Marcelo on February 26, 2024
- Reply
Hi Marcelo, It sounds like you are just looking at the portion of the page that has the pictures with some instructions above. If you scroll down a bit to under the pictures, you’ll find the full recipe. Alternatively, at the very top of the page, to the right of the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
- — Jenn on February 26, 2024
- Reply
See Also{Mini} Pavlova Recipe
I made the pancakes exactly as the recipe shows, and they are the best homemade pancakes my family and I have ever had! We had some leftovers and rather than microwaving them to warm up, we put them in the toaster at the lowest warm setting and the pancakes tasted like fresh made. These pancakes are delicious!
- — Lori on February 26, 2024
- Reply
Delicious light and fluffy pancakes!
Whoever finds them dense maybe isn’t measuring flour correctly. I added a splash of vanilla and always let pancake batter rest. It puffs up considerably.
Thanks Jenn for another great recipe ❤️- — Chris on February 19, 2024
- Reply
Just to be sure: If your recipe has been doubled, the 4 TSP measurement is correct?
If I use this amount to make 16 pancakes, which is too much for my husband and me, can the left over batter hold in refrigerator for a couple of days?
Thanks,
Sunny Drohan- — Sunny Drohan on February 18, 2024
- Reply
Hi Sunny, Yes, the 4 teaspoons of baking powder is correct. And the pancakes will definitely fluffier if cooked them right after you make the batter, but you can store some of it in the fridge for a day or two. You can also make the whole batch and refrigerate the extras for a few days or freeze them for up to 3 months (see the bottom of the recipe for freezer-friendly instructions).
- — Jenn on February 19, 2024
- Reply
Just made these with mini chocolate chips (the miniature ones avoid any issues with sinking in the batter or burning on the griddle, while ensuring lots of chocolate throughout), and they were perfect! Fluffy, lightly crisp, and everything a chocolate chip pancake should be. The only recipe better than this one is yours for banana (chocolate chip) pancakes!
- — Nicole on February 18, 2024
- Reply
I made these substituting the milk for vanilla Fairlife CorePower protein shake and a splash of vinegar to activate the baking soda and they came out awesome! Super fluffy and crispy on the edges, the best pancakes I have ever made. Saving this recipe, thanks!!
- — Julia on February 18, 2024
- Reply
It turned out great! Thank you so much <3
- — AAA on February 13, 2024
- Reply
Hi, the metric version still includes cup measurement for the milk. Please can you confirm what this is in millilitres?
- — Nat on February 12, 2024
- Reply
Oops – I’ll add it. It’s 360 ml. Hope you enjoy the pancakes!
- — Jenn on February 12, 2024
- Reply
Hi Jenn just checking if this is the update recipe. Thank you.
- — Chris Hunt on January 28, 2024
- Reply
Yep 🙂
- — Jenn on January 28, 2024
- Reply
I absolutely love these pancakes! I’ve made them twice now; the first time exactly as is and the this morning I used a little less sugar because I felt they were too sweet the first time. Perfect. This is now my go to recipe for Sunday mornings when pancakes are needed. Thank you!!!
- — Suzanne on January 28, 2024
- Reply
Delicious, fluffy pancakes! I advise following her tip and adding extra milk to ensure the right consistency. We made a homemade cherry compote (cherries reduced in heat with a little powdered sugar) to top the pancakes. Filling, nutritious breakfast!
- — Grace on January 15, 2024
- Reply
These are the best and easiest pancakes ever! I call them “secret recipe” pancakes, my kids love them.
- — Jodi on January 6, 2024
- Reply
Yummy yummy ! Made these this morning. Absolutely delicious
- — Shi on December 25, 2023
- Reply
I made these pancakes yesterday and absolutely love it.
- — Annie on December 12, 2023
- Reply
Easy, fluffy, & crispy edged – keepin’ this recipe – works great for me. Delish, thanks!
- — Rob on December 10, 2023
- Reply
Love love love, fluffy and crisp
- — Jade on December 6, 2023
- Reply
My whole family loves these pancakes. Typically, I’d make these on the weekends and give them to the kids, but after tasting one, I decided they were for me and my hubby too! I’m glad the recipe makes 16 pancakes so we don’t have to fight over them! 🤣 BTW, my kids call these Jenn pancakes — thanks for another winner Jenn!
- — Katia on December 5, 2023
- Reply
Worst pancake recipe ever I followed the recipe perfectly 3 different times still came out tasteless and flat.
- — ReRe on December 4, 2023
- Reply
I haven’t tried either recipe yet, but I’m about to. They look delicious. I see a number of people say they prefer the older recipe and thought they were fluffier. I also saw your comment that you didn’t change the recipe, only doubled it. This is not quite true. The original recipe calls for 2 teaspoons of baking powder while the new one calls for 1 tablespoon which is equal to 3 teaspoons. If fluffiness is a problem, I would suggest your readers try adding the extra teaspoon of baking powder. Hope this helps
- — John on December 3, 2023
- Reply
Hi John, Thanks for catching that! I just updated the recipe. 😊
- — Jenn on December 6, 2023
- Reply
Too much baking soda, made my 6 year old niece cry. Husband said they tasted like soap.
- — Mm on March 4, 2024
- Reply
Mm – The recipe calls for baking powder, not baking soda – I suspect that was the issue!
- — Jenn on March 4, 2024
- Reply
Absolutely delicious did not know how easy this was I will not be buying box pancake mix anymore, my kids loved it! I added Chocolate chips of course. TY Jennifer!
Dawn- — Dawn Tecce on November 16, 2023
- Reply
Straight forward recipe that delivers fluffy crisp-edged pancakes! Didn’t check ingredients before I started so in place of milk I used Chobani Pumpkin spice creamer. Loved the subtle ps flavor. Halved the recipe this time but will make again as written!
- — Sheridan on November 15, 2023
- Reply
My husband and daughter agree, best pancakes ever!
It was so simple and quick to whip up on a busy Saturday 🌻- — Gina on November 11, 2023
- Reply
I usually use a boxed “incomplete” mix (adding fresh egg), but yours came out a little better. The held together better when flipping. Also a good amount of baking powder so they rose well. I will use this recipe again.
- — Steven on November 5, 2023
- Reply
What is the yield on this recipe?
- — Nathan on September 26, 2023
- Reply
It yields about 16 medium pancakes. Enjoy!
- — Jenn on September 26, 2023
- Reply
This is not the original recipe! While they taste good; they are much more dense! I prefer the original one!
- — Terri Newton on September 24, 2023
- Reply
Terri
I was thinking the same thing! I made these a few times earlier this year and I just made them again and I thought wow these are almost biscuit like.
- — Chris on November 25, 2023
- Reply
Load More
This site uses Akismet to reduce spam. Learn how your comment data is processed.
