There’s something magical about waking up to the smell of pancakes sizzling on a pan. Sure, pancake mixes are convenient, but nothing beats the flavor and fluffiness of pancakes made from scratch. Plus, you likely already have the ingredients in your pantry, so why not skip the box and make something that tastes like it was whipped up in a cozy diner?

I’ve made these pancakes for pretty much everyone I’ve ever had stay over. There’s nothing more comforting than waking up to these fluffy, soft and delicious pancakes. Oh and what’s a weekend without some indulgent homemade pancakes? I love making these on a lazy Sunday noon for a delicious brunch-like spread that feels like home.

My go-to pairings with these pancakes are:

Fresh Fruit: I love adding berries like strawberries, blueberries, or raspberries for a fresh, tangy burst of flavor. Bananas or even peaches also work beautifully.
Butter: A generous pat of butter melting over warm pancakes is non-negotiable. It’s the simplest way to add richness.
Honey: Drizzling honey over pancakes adds a sweetness that’s lighter than syrup but just as satisfying.

Why Make Pancakes From Scratch?

Pancake mixes have their charm—they’re quick and require almost no thought. But with just a handful of basic ingredients and a little love, you can whip up pancakes that rival anything from a restaurant. The best part? This recipe is incredibly versatile. You can make plain, fluffy pancakes or take it up a notch with your favorite variations. I have a full list of flavor variations, I’ve tried with this pancakes recipe as the base.

Blueberry Pancakes: Add fresh or frozen blueberries to the batter.
Nutella Pancakes: Freeze small discs of Nutella and pop them into the batter for gooey, chocolate-filled centers.
Cinnamon Sugar Swirl: Pipe a mix of cinnamon, sugar, and butter into the batter while cooking for a swirl of sweet spice.

What You’ll Need For These Classic Homemade Pancakes

No one quite believes that these pancakes aren’t made from a box. And that’s because they taste like a chef whipped them up. But really, all you need are a few kitchen staples to make them, too.

Eggs: For structure and fluffiness.
Flour: The foundation of your pancake batter.
Milk: Regular milk works perfectly, but more on elevating it later.
Sugar: Just a little for a sweet touch.
Baking Powder: The key to those picture-perfect fluffy pancakes.
Vanilla Extract: A little touch of warmth and sweetness. It also tackles any eggy flavors.
Salt: A pinch goes a long way.

Tips to Elevate Your Pancakes

If you’re looking to elevate these homemade pancakes, here are a few tips and swaps:

Buttermilk Magic: Swap regular milk for buttermilk if you want that signature IHOP tang and a slightly thicker batter. No buttermilk? Stir a tablespoon of vinegar or lemon juice into a cup of milk and let it sit for a few minutes—it works like a charm.
Add a Pinch of Salt: It might sound odd, but a small pinch of salt enhances the flavor.
Sweeten It Up: For a sweeter pancake, add a tablespoon of sugar to the batter.
Experiment with Flours: Whole wheat flour can add a nutty flavor, or you can mix in a small amount of almond flour for added richness.

stack of pancakes with butter on top and fruit and chocolate on the side

Can I Freeze This Recipe For Later

Yes, you absolutely can. You can put the batter in the fridge for upto 2 days but if you want to store it for longer, then pop it in the freezer. The best way to go about that is to portion out your batter. You can use a ziplock bag or an icecube tray.

When you’re ready to use your batter again, be sure to thaw it out first to get a beautiful even cook to your pancakes. They taste as good as fresh and saves you the time of preparing a new batch (not that this recipe takes any time to prepare at all.

10 Pancake Flavor Variations With This Recipe

Chocolate Chip Pancakes: Mix chocolate chips directly into the batter for melty pockets of chocolate with every bite. Sprinkle some more on top when serving.
Blueberry Pancakes: Add fresh or frozen blueberries to the batter.
Nutella Pancakes: Freeze small discs of Nutella and pop them into the batter for gooey, chocolate-filled centers.
Cinnamon Sugar Swirl: Pipe a mix of cinnamon, sugar, and butter into the batter while cooking for a swirl of sweet spice.
Banana Pancakes: Mash a ripe banana into the batter for added sweetness and a hint of tropical flavor. Serve with sliced bananas, a drizzle of honey or some Nutella.
Strawberry Shortcake Pancakes: Add diced fresh strawberries to the batter. Serve with whipped cream and a sprinkle of biscoff cookies for a dessert-inspired breakfast.
Peanut Butter Swirl Pancakes: Drop small dollops of peanut butter onto the batter once it’s in the pan, then use a toothpick to swirl it around. Serve with jelly for a PB&J-inspired stack!
Coconut Pancakes: Fold shredded coconut into the batter and cook as usual. Top with whipped or coconut cream and toasted coconut flakes for an extra layer of flavor.
Apple Cinnamon Pancakes: Stir finely diced or grated apples and a dash of cinnamon into the batter. Serve with a dusting of powdered sugar or a drizzle of caramel sauce.
Pumpkin Spice Pancakes: Mix in a few tablespoons of pumpkin puree and a teaspoon of pumpkin spice blend. These are especially comforting in the fall but delicious year-round!

Why I Love This Recipe

What I adore about this pancake recipe is how customizable it is. You can go as simple or as extravagant as you like. From adding a handful of chocolate chips to drizzling peanut butter over a stack, these pancakes are a blank canvas for your breakfast creativity.

They always always turn out absolutely perfect. I’ve used the same recipe for 5 years now and it’s a crowd pleaser every single time. They will also turn out into perfect circles. Honestly, the perfect circles are what get people. I’ve been told “look how perfectly round they are” by everyone who ever tried these pancakes.

Pair your stack with a pat of butter, warm maple syrup, or a dollop of whipped cream, and treat yourself or others to a delicious breakfast.