This homemade pancake recipe, adapted from The New York Times Cookbook by Craig Claiborne, has been a beloved staple in my kitchen since my kids were little, and for good reason. Made with ingredients I always have hand—like flour, baking powder, sugar, salt, milk, eggs, and butter—the pancakes have the perfect texture: fluffy on the inside and crispy on the outside. While they’re delicious on their own, you can customize them with your favorite add-ins. When my kids were younger, I used to dot them with chocolate chips for a special treat. Now that they’re older, I sometimes add fresh or frozen blueberries (these banana pancakes and pumpkin pancakes are delicious, too). Once you try from-scratch pancakes, you’ll never look at boxed mixes the same way again. Homemade pancakes are just as easy to whip up and taste so much better.


  • 2 cups all-purpose flour, spooned into measuring cup and leveled off
  • 4 teaspoons baking powder
  • ¼ cup sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1½ cups milk, plus more if necessary
  • 4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
  • Vegetable oil, for cooking
  • Instructions

  • In a large bowl, whisk together the flour, baking powder, sugar and salt.
  • In a medium bowl, whisk the eggs and milk until evenly combined.
  • Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
  • Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle clean with a paper towel between batches. Serve immediately with maple syrup.
  • Freezer-Friendly Instructions:The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.

  • Recipe from Once upon a Chef