Pancake Batter Recipe
There’s nothing more comforting than a homemade pancake batter recipe that’s easy, fluffy, and just begs to be flipped golden-brown on a lazy Sunday morning.
I grew up in the Midwest where weekend brunch meant gathering everyone around the table. These easy buttermilk pancakes have been my family’s go-to for decades. This pancake batter recipe balances a light, airy crumb with a tender interior, thanks to a mix of buttermilk, baking soda, and fresh eggs. Plus, you can whip it up in about ten minutes—no fancy equipment, no fuss. You’ll find my grandmother’s little secret (a pinch of cornstarch!) tucked in here, alongside tips for achieving that perfect flip every time. Honestly, cooking breakfast has never felt more fun—or tasted better.
Why You’ll Love This Recipe
- Dreamy fluffy stacks with minimal effort
- Uses pantry staples—flour, eggs, buttermilk, sugar
- No special gear—just a bowl, whisk, and skillet
- Mix-and-rest method for a tender crumb
- Foolproof flipping tips even a beginner can master
- Customizable: add fruit, chocolate, or spices
- Quick prep—ideal for busy school mornings or leisurely brunches
- Perfect for homemade cooking memories with family
Ingredients
- 2 cups all-purpose flour (I trust King Arthur Flour for consistent texture)
- 2 tablespoons granulated sugar (or swap coconut sugar for a deeper note)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 1 tablespoon cornstarch (the secret to extra fluff)
- 2 large eggs, room temperature (grade A)
- 1¼ cups buttermilk (Trader Joe’s or homemade—see tip)
- ¼ cup whole milk (for thinner batter, swap almond milk)
- 2 tablespoons melted unsalted butter (Kerrygold or melted coconut oil)
Tip: For homemade buttermilk, stir 1 tablespoon lemon juice into 1¼ cups milk and let sit 5 minutes.
Directions
- Whisk dry ingredients
In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cornstarch. Whisk until you see no lumps—this keeps the pancake batter smooth and light. - Beat eggs and liquids
Crack eggs into a medium bowl. Add buttermilk, milk, and melted butter. Whisk until the mixture is silky and streak-free. - Marry wet and dry
Pour the wet mix into the dry. Stir gently—don’t overmix; a few small flour pockets are okay. Overmixing can lead to rubbery pancakes. - Rest for extra fluff
Let the batter sit 5–10 minutes. This rest time activates the baking soda and yields fluffier pancakes. (Perfect moment to brew coffee!) - Preheat skillet
Heat a nonstick skillet or cast-iron griddle over medium-low heat. Brush with a little melted butter or oil—just enough to coat. - Cook pancakes
Scoop ¼-cup portions onto the hot surface. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip with a thin spatula and cook another 1–2 minutes until golden. - Keep warm
Transfer cooked pancakes to a warm oven (200 °F) or a plate covered loosely with foil. This keeps them soft while you finish the batch.
Servings & Timing
Makes about 10–12 pancakes (4 inches each)
Prep Time: 10 minutes
Rest Time: 5–10 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Variations
- Blueberry Bliss: Fold ½ cup fresh or frozen berries into the batter before cooking.
- Chocolate Chip Delight: Sprinkle mini chocolate chips on each pancake after pouring.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free blend.
- Vegan Twist: Replace eggs with flax “eggs” (2 tbsp flaxseed meal + 5 tbsp water) and use plant-based milk.
- Protein Power: Stir in a scoop of vanilla whey or plant-based protein powder for a hearty boost.
- Citrus Zing: Add 1 tsp lemon or orange zest for a bright, tangy note.
Storage & Reheating
- Fridge: Store cooled pancakes in an airtight container for up to 3 days.
- Freezer: Layer between parchment paper in a zip-top bag; freeze up to 2 months.
- Reheating: Pop in the toaster or oven at 350 °F for 5–7 minutes until warmed through.
- Make-Ahead: Mix dry ingredients the night before—just add wet ingredients in the morning and cook.
Notes
- Room-temperature ingredients blend more evenly; cold eggs can cause lumps.
- If your batter feels too thick, stir in a tablespoon of milk at a time.
- A lightly oiled skillet yields crisp edges; for softer sides, skip extra oil after the first pancake.
- Cook over medium-low heat—too hot, and the outside browns before the center cooks.
- Overmixing is the number-one pancake misstep—resist the urge to keep stirring.
FAQs
Q: My pancakes come out flat—what’s wrong?
A: Likely overmixing or expired baking powder. Check freshness and stir just until combined.
Q: Can I skip the buttermilk?
A: Yes—swap with regular milk, but add 1 tsp vinegar or lemon juice for tang and tenderness.
Q: How do I prevent pancakes from sticking?
A: Preheat the pan fully and use a light coat of oil or butter; flip only once bubbles form and edges set.
Q: Why are my pancakes gummy inside?
A: The heat’s too high. Lower the temperature so the center cooks through without burning the exterior.
Q: Can I make this batter ahead?
A: Absolutely—cover and refrigerate for up to 24 hours. Add a splash of milk before cooking.
Q: How do I keep pancakes warm for a crowd?
A: Place them on a baking sheet in a 200 °F oven. They’ll stay fluffy without drying out.
Q: Is this recipe suitable for a brunch buffet?
A: Definitely—keep cooked pancakes warm in the oven and serve family-style.
Q: Any tip for flipping perfectly round pancakes?
A: Use a ¼-cup measuring cup to pour batter in one spot and avoid swirl—this gives uniform circles.
Conclusion
This Pancake Batter Recipe brings warmth and joy to any breakfast or brunch with its light, fluffy texture and simple prep. Give it a whirl, and let me know how your golden stacks turn out—leave a comment below or tag me on Instagram! If you loved this recipe, you might also enjoy my blueberry banana bread or classic French toast next.
Pancake Batter Recipe
Ingredients
- 2 cups all-purpose flour I trust King Arthur Flour for consistent texture
- 2 tablespoons granulated sugar or swap coconut sugar for a deeper note
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 tablespoon cornstarch the secret to extra fluff
- 2 large eggs room temperature, grade A
- 1 1/4 cups buttermilk Trader Joe’s or homemade—see tip
- 1/4 cup whole milk for thinner batter, swap almond milk
- 2 tablespoons melted unsalted butter Kerrygold or melted coconut oil
Instructions
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, and cornstarch. Whisk until you see no lumps—this keeps the pancake batter smooth and light.
- Crack eggs into a medium bowl. Add buttermilk, milk, and melted butter. Whisk until the mixture is silky and streak-free.
- Pour the wet mix into the dry. Stir gently—don’t overmix; a few small flour pockets are okay. Overmixing can lead to rubbery pancakes.
- Let the batter sit 5–10 minutes. This rest time activates the baking soda and yields fluffier pancakes. (Perfect moment to brew coffee!)
- Heat a nonstick skillet or cast-iron griddle over medium-low heat. Brush with a little melted butter or oil—just enough to coat.
- Scoop ¼-cup portions onto the hot surface. Cook until bubbles form on top and edges look set, about 2–3 minutes. Flip with a thin spatula and cook another 1–2 minutes until golden.
- Transfer cooked pancakes to a warm oven (200 °F) or a plate covered loosely with foil. This keeps them soft while you finish the batch.
