Sometimes I get a breakfast itch that only my homemade pancake recipe can scratch! While I’m no stranger to store-bought mixes, nothing can compare to a fluffy stack of pancakes that were homemade with love. With Father’s Day just around the corner, it felt like the perfect time to share my tried and true homemade pancake recipe. These easy pancakes are ideal to whip up on special occasions or even just a lazy weekend breakfast! Of the thousands of pancake recipes out there, I have to say that there are a few things that set this one apart. Not only is it incredibly easy to make using simple ingredients that you probably already have in the pantry, but it makes for the fluffiest, most perfectly balanced pancakes. Psst… you can even use this flour to create a delicious gluten free pancake recipe that doesn’t sacrifice on flavor. Whether you’re topping your stack with maple syrup or dressing it up with fresh fruit and whipped cream, this is one of those classic breakfast recipes that deserves a spot in every recipe box!

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The Best Homemade Pancakes

The easiest, most delicious pancakes made from scratch.

Servings 12 Pancakes

Author Chef Tiffany Blackmon

Ingredients

• 2 cups milk
• 2 Tbsp. vinegar 
• 2 large eggs
• 2 tsp. vanilla extract 
• 2 cups flour or gluten-free flour 
• ¼ cup granulated sugar 
• 2 tsp. baking powder
• ½ tsp. baking soda 
• ¼ tsp. salt 
• Melted butter, or oil for greasing the pan

Instructions

• Using a large mixing bowl, combine milk, and vinegar. Allow the mixture to sit for 5 minutes. Whisk in the eggs, vanilla, and butter until thoroughly combined. 
• In a separate large mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Stir in the dry ingredients until thoroughly combined. 
• Preheat a nonstick griddle or pan over medium heat. Brush the surface with butter, or oil. Pour about ¼ cup of batter on the skillet. Cook until bubbles form on the top and the underside is golden brown. Flip, and cook until cooked throughout. Serve immediately or cool on a wire rack. 

Notes

TIFFY’S TIPS

• No buttermilk? No problem! Simply combine milk and vinegar and let it sit for 5 minutes before adding to the batter. Dairy and plant-based milks both work well.
• For a gluten-free option, I like King Arthur Measure-for-Measure Flour. It contains less cornstarch than many blends and creates a tender pancake. For most other gluten-free baking, I prefer Cup4Cup.
• Making pancakes for a crowd? This pancake pan helps every pancake cook evenly and come out the same size.