Best Pancake Recipe (Classic, Homemade & From Scratch)

If you are looking for the best pancake recipe, this is it. These are the pancakes I grew up on.

My mom made them for us when I was a kid, and to this day, they’re still my all-time favorite. Nothing fancy. Just a plain old, from-scratch pancake that turns out right every time.

Every once in a while, I’ll throw in some blueberries. But most of the time, we keep them simple.

What I love most about these pancakes is that they’re not too thick or fluffy. They’re the kind that hold up to a pat of butter, a drizzle of syrup, and—if you’re like my boys—an egg right on top without everything soaking through.

They’re actually the ones Scott asks for when we’re doing eggs and pancakes. Although for a while, he was on a fluffy pancake kick, so these didn’t make it on the table quite as often.

But we always come back to this recipe.

Because sometimes, simple really is best.

Why You’ll Love Mom’s Pancakes

You don’t need anything complicated to make a really good batch of pancakes. This is the kind of recipe that uses simple ingredients and just works every time.

• Simple ingredients: You probably already have everything you need in your pantry
• From scratch: No mix, no shortcuts—just real food
• Reliable: This is one of those recipes that turns out the same every time
• Hearty and filling: Not too light, not too thick—just right for a real breakfast
• Perfect for eggs: Holds up without getting soggy, which is exactly what we want

These aren’t fancy pancakes. They’re just good, solid pancakes you can count on.

Ingredients You’ll Need

I usually double or triple this recipe, and throw the extras in the freezer. Not only are they good for fast breakfasts, but they make quick, easy cheap dinners.

• 2 Eggs
• 2 Cups Milk
• 1 Tablespoon Sugar
• Dash of Salt
• 2 Cups Flour
• 3 Teaspoons Baking Powder

You can use what you have on hand for most of this. We’ve used different kinds of milk over the years, and it always turns out just fine.

I’ve even used dry milk powder when I’ve been out of milk. It works in a pinch!

How to Make Homemade Pancakes

Making these pancakes is about as straightforward as it gets. You don’t need a fancy setup or a lot of time to get a hot breakfast on the table, even when you have a house full of hungry boys waiting to be fed

1. Whisk the wet ingredients.

In a large mixing bowl, beat 2 eggs. Stir in 2 cups of milk until well combined.

2. Add the sugar and salt.

Mix in the 1 tablespoon of sugar and a dash of salt.

3. Add the dry ingredients.

Gently stir in 2 cups of flour and 3 teaspoons of baking powder. Mix until the large lumps are gone. A few small lumps are fine.

4. Heat the griddle.

Lightly grease a griddle or large skillet. Preheat it at medium heat.

5. Cook until golden brown.

Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake. Flip and cook the other side until golden brown.

6. Serve warm.

Top them with whatever you want and serve while they’re still hot.

Tips for the Best Pancakes

Once you make these a few times, you won’t even have to think about it. But there are a few little things I do to make sure they turn out just right every morning.

• Choose your grease: I like to melt a little Crisco on the griddle, but honestly, lard is the best if you have it. It gives them a great texture and flavor.
• Watch the temperature: I usually keep my griddle right around 350 degrees. It’s hot enough to fry them up without burning the outside before the inside is done.
• Wait for the bubbles: Don’t rush the flip. Wait until the batter is bubbly on top, and then they’ll be easy to flip over.
• Pick your color: We like ours a little lighter in color, but if you like them darker, just leave them on the griddle a bit longer until they’re as brown as you want them.
• Keep them warm without the soggy mess: If you’re like me and trying to coordinate breakfast for a crowd, you can keep your finished pancakes in the oven at the lowest setting while you finish the rest of the batter or while Scott finishes the meat. The trick is to put them on a cookie rack instead of a plate—this lets the air circulate so they stay warm without getting soggy.

Getting the heat and the timing down makes all the difference, especially when you’re trying to keep up with a hungry family.

How We Serve These Pancakes

Around here, there is really no wrong way to eat a pancake. 😆 (Just like there’s no wrong way to eat a Reese’s!)

Since this recipe makes a pancake that actually holds up, we like to get creative with what we put on top.

• The “Yolk Egg” Special: This is how Scott and the boys eat them. They put one egg on every pancake—the kind where the yolk is still a bit runny (I think some people call them over-easy, but they’ll always be “yolk eggs” to us).
• Hard Fried Eggs: I’m not a fan of the runny yolk, so I always have a side of a hard fried egg instead.
• Homemade “Egg McMuffins”: Because these pancakes aren’t too fluffy, they make the perfect “bread” for a breakfast sandwich. We’ll stack an egg and either sausage or bacon between two pancakes to make our own version of an Egg McMuffin.
• Homemade Syrups and Jams: We use our homemade blueberry and strawberry syrups a lot. A scoop of homemade jam on top is just as good.
• Peanut Butter and Maple: This is a family favorite. Smear some peanut butter on while they’re hot and then drizzle them with maple syrup.
• Dessert for Breakfast: If we’re feeling fancy, we’ll do whipped cream and strawberries with a little chocolate syrup drizzled over the top.

Even when I’m busy running around the homestead, I’ve been known to grab a cold pancake straight from the fridge and just tear it apart as a snack. They’re good no matter how you have them.

Easy Variations

The best thing about a plain pancake is that it’s like a blank canvas. You can keep them simple, or you can change them up depending on what you have in the kitchen or what the boys are in the mood for.

• Add some fruit: Blueberries are our personal favorite, but you can use just about any fruit you have on hand.
• Chocolate chips: If you want to make breakfast feel a little more like a treat, a handful of chocolate chips in the batter never hurts.
• Make them thicker or thinner: This batter is easy to adjust. If you like a thinner pancake, just add a splash more milk. If you want them a little heartier, use a bit less.

You don’t need a different recipe for every occasion. Just start with this base and make it your own.

How to Store and Reheat

I almost always double or triple this recipe because extras are a lifesaver. Whether you’re saving them for tomorrow or next month, they keep really well if you do it right.

• Fridge: Keep them in a sealed container or a zip-lock bag. They’ll stay fresh for about 3 to 5 days, making them an easy grab-and-go option for busy mornings.
• Freezer: I store ours in gallon-sized freezer bags. The trick is to leave them out on the counter with the bags open for a while first. You want that moisture to evaporate, or you’ll end up with soggy pancakes later.
• Reheating: We usually microwave them for a minute on one side and 30 seconds on the other. The boys like to throw theirs in the toaster oven for a bit after that to crisp them back up. I usually skip the toaster oven part since I don’t like mine quite that crispy.

Having a stack of these ready to go makes the morning rush a lot easier to handle. It’s one of those simple ways to stay ahead of things and keep everyone fed without much fuss.

Plus, it’s cheaper and better for you than store-bought.

FAQs

Pancakes are pretty simple, but there are always a few questions that come up when you’re standing over the griddle. Here are the things I get asked most often about making this recipe work for a busy morning.

Can you make pancake batter ahead of time?

You can, but it’s usually best to make it fresh. If you do need to mix it up the night before, just keep in mind the baking powder might lose a little of its lift. And you might need to add a tiny splash of milk in the morning if it thickened up too much in the fridge.

Why are my pancakes dense or tough?

Usually, this happens if the batter is over-mixed. You want to stir it just until the big lumps are gone. Honestly, I’ve never had these turn out dense myself—they’ve always been reliable and just the right texture for our family.

Can I use this as a base recipe?

Absolutely. This is a plain, old-fashioned recipe on purpose. It’s the perfect starting point whether you want to add fruit, chocolate chips, or just keep them simple to soak up some egg yolks.

Do these pancakes freeze well?

They freeze beautifully. Just make sure you follow the trick of letting the moisture evaporate before you seal the bag, and they’ll be ready for a quick breakfast whenever you need them.

Slow Down and Savor It

We used to have great big family breakfasts every weekend back when all of my boys still lived at home. It was a lot of work to get those meals on the table, but it was always so worth it to have everyone together.

I miss those days now. These days, when I make a big batch of these pancakes, the extras last us a lot longer, since we only have three boys left at home.

It’s a different stage of life, but we still make it a point to sit down together. Sometimes the best moments aren’t the fancy ones—they’re just the simple mornings with a stack of pancakes and a house full of the people you love.

More of Our Favorite Pancakes

I’m a big believer in that you can never have too many good pancake recipes in your back pocket.

While the recipe we just walked through is my personal favorite, we have another one on the blog that has a lot of history behind it.

Scott’s Family Heirloom: The Greatest Pancake Recipe: This is a true heritage recipe that goes back five generations in Scott’s family. If you’re looking for a pancake with a long history and a lot of tradition, you’ll definitely want to give this one a try.

I’ll be sure to add more of our family favorites to this list as I get them written up and shared here on the blog!