Name: Flawless Homemade Pancake Recipe in Just 20 Minutes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3 1/2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon white sugar; 1 1/4 cups milk; 1 egg; 3 tablespoons melted butter

Jump to Recipe

Okay, so picture this: Thanksgiving morning. The smell of cinnamon and pine needles is already in the air, but *the* smell? That’s my family’s *homemade pancake recipe* sizzling on the griddle. It’s been a Farner family tradition for, like, forever. I’m Chris Tanner Farner, by the way, and this is *the* recipe. The one my grandma swore by, my mom perfected, and now I’m sharing with you. Honestly, Thanksgiving wouldn’t be Thanksgiving without a stack of these bad boys. Trust me, after years of tweaking, I’ve got this pancake thing down to an art!

Why You’ll Love This Homemade Pancake Recipe

Seriously, you’re gonna be obsessed. This isn’t just *any* homemade pancake recipe; it’s *the* homemade pancake recipe. Why? Lemme break it down:

Super quick to whip up – we’re talking minutes!
Uses ingredients you probably already have.
Tastes AMAZING. Like, seriously good.
Perfect for those lazy family breakfasts (or brunch!).
Easy to customize for any holiday – think pumpkin spice for Thanksgiving!

Quick and Easy Homemade Pancake Recipe

I’m all about speed, and this recipe delivers. From bowl to belly in under 20 minutes? Yes, please!

A Homemade Pancake Recipe Perfect for Family Breakfasts

Nothing beats seeing those happy faces around the table, chowing down on a stack of fluffy pancakes. This recipe? Total crowd-pleaser. Guaranteed smiles all around!

Ingredients for the Best Homemade Pancake Recipe

Alright, let’s talk ingredients! This *homemade pancake recipe* is all about simple stuff, but trust me, quality matters. Here’s what you’ll need:

1 1/2 cups all-purpose flour: The base, baby! I usually use unbleached, but honestly, whatever you’ve got is fine.
3 1/2 teaspoons baking powder: This is what gives ’em that awesome fluff! Don’t skip it.
1 teaspoon salt: Just a pinch to balance the sweetness.
1 tablespoon white sugar: Okay, you can totally adjust this to your taste. I like ’em slightly sweet, but you do you!
1 1/4 cups milk: Any kind works! Dairy, almond, soy – whatever floats your boat.
1 large egg: Gotta be large! It helps bind everything together.
3 tablespoons melted butter: Unsalted, melted and *slightly* cooled. Careful, if it’s too hot, it’ll cook the egg!

Ingredient Notes: Wanna get fancy? Use gluten-free flour if you’re into that. And if you’re dairy-free, almond milk works like a charm!

How to Make This Homemade Pancake Recipe: Step-by-Step Instructions

Okay, here’s where the magic happens! Follow these steps, and you’ll have a stack of perfect pancakes in no time. Trust me; it’s easier than you think!

Step 1: Mixing the Dry Ingredients for Your Homemade Pancake Recipe

Grab that large bowl we talked about. Throw in the flour, baking powder, salt, and sugar. Whisk it all together until it’s nicely combined. This makes sure everything’s evenly distributed. You don’t want pockets of baking powder, trust me!

Step 2: Adding the Wet Ingredients to Your Homemade Pancake Recipe

Now, make a well in the center of those dry ingredients. Pour in the milk, egg, and melted butter. Here’s the tricky part: mix it until *just* smooth. A few lumps are totally fine! Seriously, don’t overmix! Overmixing develops the gluten in the flour, and that leads to tough pancakes. No one wants that!

Step 3: Cooking Your Homemade Pancake Recipe to Golden Perfection

Heat up your griddle or frying pan over medium-high heat. You want it hot, but not *too* hot, or the pancakes will burn before they cook through. I usually add a *light* coating of oil or butter. Now, pour or scoop the batter onto the hot griddle. I use about 1/4 cup for each pancake. Watch for bubbles to form on the surface. When the edges look dry, flip ’em! Cook until they’re golden brown on both sides. Ah, perfection!

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Pro Tip: Don’t be tempted to press down on the pancakes while they’re cooking! That squishes out the air and makes them flat. We want fluffy, remember?

Tips for the Perfect Homemade Pancake Recipe

Okay, so you’ve got the basics down. Now, let’s talk pro tips for *next-level* pancakes. These little things make a HUGE difference:

Don’t overmix the batter! Seriously, I can’t stress this enough. Lumps are your friend!
Use a hot griddle. Not too hot, not too cold… Goldilocks zone, people!
Adjust the sugar to your taste. More sweet? Add a bit more. Less? No problem!
Add mix-ins! Blueberries, chocolate chips, bananas… get creative! It’s your pancake canvas!

Trust me, follow these little nuggets of wisdom, and you’ll be a pancake pro in no time!

Variations on This Classic Homemade Pancake Recipe

Okay, so the basic recipe is awesome, right? But what if you wanna mix things up? That’s where the fun begins! Think blueberry pancakes bursting with juicy sweetness. Or maybe chocolate chip pancakes for that extra-decadent treat. And hey, don’t even get me started on pumpkin spice pancakes for the holidays! Seriously, the possibilities are endless. Get creative, people! It’s all about making it *your* own!

Holiday Homemade Pancake Recipe Ideas

Wanna make your pancakes extra festive? For Thanksgiving, try adding a handful of cranberries to the batter. Or, for a citrusy twist, a little orange zest works wonders. Trust me, these little additions will take your *homemade pancake recipe* to a whole new level of holiday cheer!

Serving Suggestions for Your Homemade Pancake Recipe

Okay, so you’ve got a stack of golden-brown pancakes… what’s next? Time for toppings, baby! My go-to? Classic maple syrup, of course! But hey, don’t stop there! Fresh fruit (berries are always a win!), whipped cream, crispy bacon, savory sausage… seriously, pile it on! It’s all about creating your perfect pancake plate!

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FAQ About This Homemade Pancake Recipe

Got questions? I got answers! Here are a few of the most common things people ask about my *homemade pancake recipe*:

Can I make this homemade pancake recipe ahead of time?

Sure thing! Cooked pancakes can be stored in the fridge for a day or two. Just pop ’em in a ziplock bag. To reheat, microwave them for a few seconds or toast them up! You can even freeze ’em! Just separate the pancakes with parchment paper so they don’t stick together.

What can I substitute for milk in this homemade pancake recipe?

No milk? No problem! Almond milk, soy milk, oat milk… they all work great! Just use the same amount as the recipe calls for. Honestly, you probably won’t even notice the difference!

How do I make this homemade pancake recipe gluten-free?

Easy peasy! Just swap out the all-purpose flour for your favorite gluten-free blend. I’ve had good luck with Bob’s Red Mill and King Arthur. Just follow the package directions for a 1-to-1 substitution, and you’re good to go!

Storing Leftover Homemade Pancakes

Okay, so you’ve got leftover pancakes? Lucky you! Just let ’em cool completely, then toss ’em in a zip-top bag or airtight container. They’ll keep in the fridge for a couple of days. To reheat? My fave is the toaster – gets ’em nice and crispy! Or just nuke ’em for a few seconds. Boom! Pancake perfection, round two!

Nutritional Information

Okay, so here’s the deal: nutrition info can vary *a lot*, depending on the brands you use. So, just keep in mind this is an estimate, not an exact science, okay?

Enjoying Your Homemade Pancake Recipe

Alright, pancake pros! Now it’s your turn! Whip up a batch, snap a pic, and tag me (Chris Tanner Farner)! Oh, and don’t forget to leave a comment and rating below – I wanna know what you think!