On first thought, making homemade pancakes may not seem to be a terribly tricky breakfast idea. But the truth is that whipping up perfect pancakes from scratch—especially if you’re trying new recipes and techniques—is not quite as simple as a flip of the wrist. Things can go sideways if your pan is too hot (or not hot enough) or your pancake batter is over or underworked, all of which are easy to overlook in the morning when you’re half awake and hungry.
Fortunately, it is possible to become a homemade pancake pro, whipping up your own delicious stack in not much more total time than it takes to stir up a box mix. Chefs that make delicious pancakes on the reg—even if they’re just basic pancakes—know that the secret to whipping up reliably good flapjacks is to make them again and again. But if you don’t have the time to devote to perfecting the art form, you can simply use their tricks from years of serving up tasty, photogenic stacks to make your own right at home.
For example, while you technically don’t need any fancy tools to make fluffy pancakes, there are a handful of products that will lessen your load and ensure great results. By now you’ve probably seen the cloud pancakes that are all over social media, but you’ll need a cake ring and a ladle for any hope of succeeding at making them yourself. On the flipside (pun intended), classic buttermilk pancakes require nothing but a large skillet that evenly conducts and disperses heat—you probably have one that works plus all the necessary ingredients for quick pancakes in your pantry right now!
Here’s everything that experts say you need to know to make the best homemade pancakes, from the common pitfalls to watch out for to what to expect from every stage of the process. Plus an easy recipe to get you started with your own stack of perfect pancakes.
1. Keep the right tools on hand.
Flipping is an essential (if not the most important) step in every pancake recipe, so you want to make sure you have the right vehicle to make this as seamless as possible. Flipping in a small or curved pan can prove difficult, which is why Neil Kleinberg, chef and owner of beloved NYC pancake spot Clinton St. Baking Co., swears by a flat, non-stick griddle for the job instead.
But if you don’t have a griddle and don’t feel like investing in one to satisfy your pancake cravings, you don’t have to. Feel free to use a large skillet or pan with a surface area big enough to flip your pancakes on. A nonstick surface will help ensure a smooth flip, though you’ll still want to grease your pan either way.
When it comes to which oil is best for cooking pancakes, butter or plant-based butter alternatives win by a long shot. “I prefer it because it adds a better flavor and more browning to my pancakes,” Jenny McCoy, pastry chef at Buck Russell’s Bakery & Sandwich Shop in Chicago, tells SELF. “ I usually melt a small bowl and brush it lightly on my pan with a pastry brush so I can control how much I’m using because you really only need a very thin layer,” she explains.
2. Find the perfect ratio for your DIY pancake batter recipe.
Kleinberg says the best pancake recipes generally follow a ratio of 1 cup of wet ingredients to 1 cup of dry ingredients. What you choose for them, though, can vary.
Wet ingredients can include things like eggs, dairy products like milk, cream, melted butter, or yogurt, and nondairy alternatives like oat milk, almond milk, or soy milk, Kleinberg says. Dry ingredients include flour, salt, baking powder, and any spices you want to include. And you should always use 2 teaspoons of baking powder for every cup of flour to ensure your pancakes rise properly. (Pro tip: Make homemade pancake mix from the recipe below ahead of time and store in an airtight container until you’re ready to use. Because none of the ingredients included perish quickly, you’ll be able to use it for months.)
You’ll also want to make sure to include a fat source in your batter, because that will help keep the dough tender. Luckily most of the wet ingredients—like melted butter, milk, and eggs—also double as fat sources, so you’ll be good to go as long as you include them in some measure. For dairy-free and vegan alternatives, sub in coconut or vegetable oil.
3. Don’t overbeat your batter.
Kleinberg says a good pancake batter will look lumpy and have the consistency of cottage cheese. The more you work it, the flatter and tougher the pancakes will end up being (not great if you’re shooting for the fluffiest of stacks!). Gently mix the ingredients together—you’ll know you’re done when the flour is fully incorporated and you can’t see it anymore.
4. Preheat your pan.
If you start your pancake on a cold pan, you’re going to run into the dreaded first pancake scenario: Too much time soaking in cold oil as the pan heats up almost always leads to a greasy, soggy initial attempt. Pancake batter needs quick, instant heat to properly rise and develop a perfect brown color without getting grease-logged. For the best results, Kleinberg says you should use medium heat and wait until you can feel the heat radiating off the surface of the pan when you hover your fingers just above it.
5. Wait to flip until you start to see bubbles.
Spoon batter for each pancake into the preheated pan with a ladle. If you don’t have one, you can also use a measuring cup, or simply pour from the mixing bowl if you're feeling really confident. Your first few attempts may be oddly shaped or unevenly sized, but they’ll become more consistent as you get a feel for pouring the batter.
Kleinberg says that each pancake will need about one to three minutes before bubbles begin to form and it’s ready to flip, though this will depend on how hot your pan or griddle is. Be prepared to wait a bit longer for the first couple pancakes. Keep it on too long, though, and you risk a tough or even crispy pancake instead of a nice, fluffy one.
6. Add toppings before you flip.
If you want to add toppings, McCoy says it’s best to do it straight into each pancake before you flip it. “Ladle your batter into a warm pan, then scatter the fruit or other additions on top,” she explains.
This helps create a more even distribution and ensures that certain ingredients (like chocolate) don’t fully melt before you’re finished cooking. As for what kinds of toppings? Anything from blueberries (or any other kind of fresh fruit or berries) to chocolate chips to peanut butter can be a yummy addition to your fluffy stack.
7. Cook for just one more minute after flipping.
When a pancake is ready to get flipped, tuck your spatula completely under it so it’s fully supported when you lift. This will help prevent it from breaking. Don’t spend too much time thinking about the flip, though—just do it! If you mess up, it’s really no big deal. Practice makes perfect, and at least you can still eat your mistake in this case.
As you finish your pancakes, transfer them to a parchment paper-lined baking sheet and set them in a slightly warm oven while you continue cooking. That way they’ll taste just as fresh and warm by the time you sit down to eat them.
8. Wipe out the pan before adding more batter.
Because of the high heat required to make excellent pancakes, any crumbs left behind will eventually burn and smoke the longer you cook. This can give the following pancakes an unpleasant flavor and make them more likely to burn.
That’s why McCoy recommends wiping out the pan between each batch. “If your pan is too greasy or has bits of crumbs, use a folded paper towel to wipe out the pan to help keep your pancakes perfectly brown and less oily.” Coat your pan in another thin layer of butter or oil before you begin again to make sure that no sticking occurs.
How to Make Pancakes
Now that you know all the most important factors of a perfect pancake, this easy pancake recipe—it doesn’t take much longer than a box mix—will help you put your new knowledge to practical use. This homemade pancake recipe from McCoy has all the flavors and simple ingredients you know and love from old fashioned pancakes, but is also super adaptable. Make them into a sweet, healthy dessert by adding fruit like fresh blueberries or strawberries and maple syrup. Or turn your meal into a high-protein breakfast by adding eggs and bacon. Whatever way you choose to doctor it up, it just may become one of your favorite breakfast recipes ever.
Makes 3 to 4 servings
Ingredients:
- 2 cups (260 grams) all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon table salt
- 2 1/2 cups (565 grams) buttermilk
- 2 large (100 grams) eggs
- 4 tablespoons (55 grams) unsalted butter, melted (plus more for the pan)
Instructions:
- Set your oven to warm or the lowest temperature possible. Place an oven-safe plate in the oven to hold pancakes as you make them.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and eggs together until the eggs are broken up. Slowly add the liquid to the dry ingredients while whisking constantly. Once all the liquid has been added but the mixture isn’t perfectly smooth, add the melted butter to the mixture and gently fold in with a wooden spoon or silicone spatula. (You don’t want to overmix at this point because that can result in tough instead of fluffy pancakes. Folding incorporates the butter in a gentle way that doesn’t over-agitate the butter.)
- Heat a large nonstick pan or griddle over low-medium heat for a few minutes. Brush the pan lightly with melted butter. Ladle batter into the skillet, repeating as able, depending on the size of the pan. Be sure not to overcrowd the pan.
- Once bubbles appear along the edges of the pancake and the underside is golden brown, about 2 to 4 minutes, carefully flip pancakes. Continue to cook until the other sides are golden brown. Place cooked pancakes in heated oven until all the batter is cooked and you are ready to serve.
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