Pancake Recipe From Scratch

by Merissa on April 16, 2013

in Featured, Recipes

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A good pancake recipe from scratch is a must-have for any home cook. It is versatile, healthy (mostly…), quick to throw together, and uses common ingredients found in most kitchens. You can dress them up or down depending on your mood, and serve them as a meal unto themselves or as a delicious side dish.

Here are some additions that I really love, but feel free to browse your cupboards and create your own unique version:

Sliced bananas
Chocolate chips
Replace 1/2 cup milk with pureed pumpkin and add 1 teaspoon pumpkin pie spice
Shredded coconut with coconut oil instead of butter
Cooked crumbled sausage and ¼ teaspoon dried sage (this one is especially tasty when serving the pancakes with real maple syrup and fried eggs)

Basic Pancakes
Makes about 12 3" pancakes

  • 1 ¾ cup flour (I use white whole wheat)
  • ½ teaspoon kosher salt
  • 2 ½ teaspoon baking powder
  • 1 ½ cup whole milk
  • 1 egg
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons honey (or sugar)

In a large bowl, whisk together the flour, salt, and baking powder.

In a medium bowl, combine the milk, egg, and melted butter. Stir thoroughly.

Add the wet ingredients to the large bowl with the dry and stir to combine. Mix the batter for about 1 minute.

Set a large skillet over medium heat.

Lightly butter the pan. Pour in the pancake batter, using about ¼ cup for each pancake. I like to use a large cookie scoop.


Cook for a few minutes, and then flip once the edges just begin to look dry. Cook for an additional minute or so on the second side.

If desired, you can transfer the cooked pancakes to a cookie sheet set in a 200 degree oven. This will keep them warm until all the pancakes are done.

Is this not the pancake recipe from scratch for you? You might want to check out these other pancake and waffle recipes we have posted:

Bulk Pancake Mix
Gluten Free Pancakes
Greek Yogurt Waffles
Stuffed Waffles

Do you have a special pancake recipe from scratch or will you try this one?


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9:00 am

{ 10 comments… read them below or add one }

1 Becky April 16, 2013 at 3:25 pm

Amanda, is this something that the dry ingredients could be prepped ahead of time and then place in a glass container in the pantry just to grab and scoop and add the wet ingredients each time?


2 Amanda April 16, 2013 at 4:54 pm

Definitely! Just combine the flour, salt and baking powder and note how many cups it makes. You could also weigh the dry ingredients on a kitchen scale and skip dirtying a measuring cup! When you are ready to make a batch, set your mixing bowl on the scale, then just dump and go!


3 Jackie April 16, 2013 at 3:59 pm

The pancakes in the pictures look so delicious! I like to use biscuit mix for mine. Maybe pancakes for dinner tonight.


4 Rhonda Jensen April 18, 2013 at 8:49 pm

I have been making my pancakes/waffles from scratch for awhile too. Many flavors and some make it to the freezer for future use like the blueberry waffles I made this morning. I like almond extract in my plain waffles or pancakes.


5 plasterer bristol April 24, 2013 at 2:02 am

My pancakes never look like this…ha ha…these look perfect


6 Anshul Gupta June 26, 2013 at 4:30 am

The above given recipe is really very nice. It is easy and tastes good. Thanks for such a great recipe.


7 Robyn March 18, 2014 at 7:27 am

Made this recipe tonight. These were yummy! Very light and fluffy.


8 Grace June 24, 2015 at 7:56 am

Hi, Merissa, re: pancake mix, in substituting puréed pumpkin, is that 1/2 cup pumpkin, and 1 cup milk instead of the 11/2 c. whole milk? Also, in trying to be frugal, any suggestions what to bake w/ the remainder of the canned pumpkin? Also, would it alter the batter to use Lactaid milk or Almond milk?
How is the weather in South Dakota? We are finally having some heat wave days and cooler nights, alternating with rainy days here in the northeast.


9 Merissa June 24, 2015 at 11:29 am

Yes, that should work for subbing the pumpkin in. Here is a link to some other pumpkin recipes we have on the site. 🙂 Our weather on this side of SD has been about average temps and pretty dry. We’ve been having some severe wind storms lately which are aggravating my garden plants but I think they will pull through!


10 Theresa November 7, 2015 at 1:20 pm

My family loves this recipe. I have not used any other recipe since I found this one a year ago. They freeze great for a quick breakfast!


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