How to Make Pancakes from Scratch — Step-by-Step Recipe

Quick answer: Combine the dry ingredients separately from the wet, then gently mix until just combined to avoid overdeveloping gluten. Cook on a moderate, evenly heated griddle or skillet, flip when bubbles form and the edges look set, and adjust batter thickness or heat if pancakes brown too quickly or remain raw in the middle.

What you need and why: basic ingredients and batter ratios

This recipe uses pantry staples: all-purpose flour, leavening (baking powder and optionally baking soda), salt, a little sugar, an egg, milk or buttermilk, and melted butter or oil. The balance between flour and liquid determines batter thickness and the final texture.

Batter ratio and how to read it

A reliable starting ratio for American-style pancakes is roughly 1 cup (120 g) all-purpose flour to 1 cup (240 ml) liquid to 1 large egg. That produces a pourable batter that spreads slowly on the pan. For thicker, cake-style pancakes increase flour slightly or reduce liquid; for thinner crêpe-like pancakes increase liquid.

Structure: flour and egg.
Lift: baking powder (and baking soda if using acidic liquid).
Moisture and flavor: milk or buttermilk and butter.

If you want a tangier, slightly more tender pancake, use buttermilk; see how to make buttermilk if you do not have it on hand.

Ingredients and exact basic recipe

This is a straight-ahead single-batch recipe that makes about eight 4-inch pancakes. Adjust quantities linearly to scale.

1 cup all-purpose flour
2 tablespoons granulated sugar (optional)
1 teaspoon baking powder
1/2 teaspoon baking soda (omit if not using buttermilk)
1/4 teaspoon salt
1 cup milk or buttermilk
1 large egg
2 tablespoons melted butter or neutral oil
Butter or oil for the pan

Notes: Sugar is optional — it browns the surface. If using buttermilk, keep the baking soda and you may omit or reduce the baking powder by half.

Step-by-step method

Follow the steps below in order. The most common error is overmixing; stop as soon as the dry streaks are gone.

Preheat the pan: Heat a heavy skillet or griddle over medium heat. Test by flicking a little water on the surface; it should sizzle and bead. Reduce to medium-low if it sizzles aggressively.
Mix dry ingredients: Whisk flour, sugar, baking powder, baking soda (if using), and salt in a bowl to distribute leavening evenly.
Mix wet ingredients: In a separate bowl whisk milk, egg, and melted butter until combined.
Combine gently: Pour the wet into the dry and stir with a spatula until most flour is hydrated. A few small lumps are fine. Rest the batter 5 to 10 minutes if you have time; this relaxes gluten and improves texture.
Cook: Lightly grease the pan. Spoon about 1/4 cup batter per pancake for 3-4 inch pancakes. Cook until bubbles form on the surface and the edges look set, 2 to 3 minutes, then flip and cook until the second side is golden, 1 to 2 minutes more.
Keep warm and serve: Transfer finished pancakes to a warm oven (low heat) or cover loosely with foil while you finish the batch.

Worked example: doubling the batch

To double the recipe, multiply every ingredient by two. Whisk dry ingredients in a larger bowl; when you combine wet and dry, stir just enough to integrate. Extra batter can rest while you cook a first batch; if it sits longer than 20 minutes give it a gentle stir before using.

Cooking temperature and timing—practical guidance

Pancakes cook best on a moderate surface: hot enough to produce a consistent sizzle but not so hot that the exterior burns before the center cooks. If your pan has numbered heat settings, aim near the middle and adjust.

First side: wait for bubbles and set edges (about 2-3 minutes on a medium skillet).
Second side: usually faster — about 1-2 minutes until golden.
If pancakes brown too quickly, lower the heat. If they stay pale and raw in the center, raise the heat slightly or use a thinner batter.

Troubleshooting and fixes

Common problems have simple causes. For a deeper guide to problem pancakes see pancake troubleshooting.

Common mistakes and quick fixes

Tough pancakes: Usually from overmixing. Fix: Mix until just combined; let batter rest 5-10 minutes to hydrate the flour.
Burning on the outside, raw inside: Pan too hot or batter too thick. Fix: Lower heat and thin the batter with a splash of milk.
Flat, dense pancakes: Old or insufficient leavening, or too much liquid. Fix: Use fresh baking powder and measure carefully; if batter is thin, add a tablespoon of flour at a time.
Pancakes stick to the pan: Not enough fat or pan too hot. Fix: Add a small amount of butter or oil and keep it moving gently between batches.
Too sour: Excessive baking soda with buttermilk can taste soapy. Fix: Reduce baking soda and use more baking powder next time.

Substitutions and dietary adjustments

If you need non-dairy milk, use the same volume and expect a minor flavor difference. For gluten-free options without commercial mixes, see our guide on gluten-free pancakes, which covers flours and binders that mimic wheat pancake texture.

To make pancakes with yogurt: thin plain yogurt with milk to the required consistency.
To freeze: cool completely, freeze flat on a tray, then store in a bag; reheat in a toaster or oven.

Checklist before you cook

Pan heated to moderate temperature and tested with a water flick.
Dry and wet ingredients measured and mixed separately.
Batter rested 5-10 minutes if possible.
Fat ready for greasing the pan.
Toppings and serving plates warmed or prepared.

Closing—what to remember

How to make pancakes from scratch comes down to three consistent principles: accurate measuring, gentle mixing, and controlled heat. Use the batter ratio as a starting point, read the surface of the pancake for timing, and diagnose problems with the common-mistakes checklist above. If you want to experiment further, small changes—using buttermilk, altering sugar, or switching flours—are predictable and reversible, and the result can be tailored easily to taste.

For troubleshooting beyond these basics, consider consulting the in-depth pancake troubleshooting guide or the how to make buttermilk method if you plan to swap milk for buttermilk in the batter.