Weekends at grandma’s house always started with the smell of pancakes sizzling on the griddle. Light, fluffy, and perfectly golden, her homemade pancakes were simple but magical — served hot with butter, syrup, and a side of love.
In this article, you’ll learn how to make fluffy pancakes from scratch, using grandma’s timeless technique and pantry staples you already have at home.
Why These Pancakes Are So Special
- Light, airy, and soft — the perfect fluffy texture
- No boxed mix — everything from scratch
- Fast and easy: Ready in under 30 minutes
- Adaptable with your favorite add-ins (chocolate chips, fruit, etc.)
- Ideal for breakfast, brunch, or breakfast-for-dinner
Ingredients for Homemade Pancakes
Makes about 10 medium pancakes.
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: butter or oil for greasing skillet
Step-by-Step Instructions
1. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Mix the Wet Ingredients
In another bowl or measuring cup, whisk the milk, egg, melted butter, and vanilla until well combined.
3. Combine the Batter
Pour the wet ingredients into the dry ingredients.
Stir gently with a spatula until just combined. Do not overmix — lumps are okay!
Let the batter rest for 5 minutes while you heat your skillet.
4. Heat the Skillet or Griddle
Preheat a nonstick skillet or griddle over medium heat.
Lightly grease with butter or oil if needed.
5. Cook the Pancakes
Pour ¼ cup of batter per pancake onto the hot skillet.
Cook until bubbles form on top and edges look set — about 2 minutes.
Flip and cook another 1–2 minutes until golden brown and cooked through.
Transfer to a plate and keep warm while you cook the rest.
Serving Suggestions
- With butter and maple syrup (the classic)
- Topped with fresh berries and whipped cream
- Spread with peanut butter, jam, or Nutella
- Stacked with bananas and a drizzle of honey
- Turned into a breakfast sandwich with egg and bacon
Grandma’s tip: Warm your syrup before serving — it makes everything better.
Add-In Ideas
- Chocolate chips
- Blueberries or raspberries
- Sliced bananas or apples
- Cinnamon and chopped nuts
- Lemon zest and poppy seeds
Stir into the batter just before cooking or sprinkle onto each pancake after pouring the batter.
How to Store and Reheat
Store:
- Refrigerate in an airtight container for up to 3 days
Reheat:
- Microwave for 20–30 seconds
- Or reheat in the oven at 160°C (325°F) for 10 minutes
Freeze:
- Stack cooled pancakes with parchment between each
- Freeze in a bag or container for up to 2 months
- Toast or microwave straight from frozen
Tips for the Best Pancakes
- Don’t overmix the batter — mix just until the flour is incorporated
- Let the batter rest — this makes pancakes fluffier
- Make sure your baking powder is fresh
- Use a medium-low heat so pancakes cook through without burning
- For extra fluffy pancakes, separate the egg and beat the white until soft peaks form — fold in at the end
Common Mistakes to Avoid
- Flat pancakes? Batter might be overmixed or leavening too old
- Burnt outsides, raw insides? Heat is too high
- Dry pancakes? Try using buttermilk or adding a tablespoon of yogurt
Final Thoughts: A Stack Full of Memories
Grandma’s pancakes weren’t just breakfast — they were the start of a good day, a warm memory, and a tradition worth keeping alive. With this simple, reliable recipe, you can bring the same joy and flavor into your own kitchen.
So grab your whisk, fire up the skillet, and get ready for a stack of happiness.
