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How to Make Pancakes (Step-by-Step): A Detailed Guide

This step-by-step pancake guide shows you how to make fluffy, golden pancakes with simple pantry ingredients. It includes mixing tips (so they don’t turn tough), griddle temperature cues, and troubleshooting for perfect pancakes every time.

What you’ll need

Ingredients (makes ~10 pancakes)

  • 1 1/2 cups all-purpose flour

  • 3 1/2 tsp baking powder

  • 1 tbsp sugar

  • 1/2 tsp salt

  • 1 1/4 cups milk

  • 1 large egg

  • 3 tbsp melted butter (or neutral oil)

  • 1 tsp vanilla extract (optional)

Optional add-ins

  • Chocolate chips

  • Blueberries or sliced bananas

  • Cinnamon (1/2 tsp) or lemon zest (1 tsp)

Tools

  • Mixing bowls + whisk

  • Nonstick skillet or griddle

  • Spatula + measuring cups/spoons

Step-by-step instructions

Step 1: Mix dry ingredients

In a large bowl, whisk flour, baking powder, sugar, and salt.

Step 2: Mix wet ingredients

In a second bowl, whisk milk, egg, melted butter, and vanilla (optional).

Step 3: Combine (don’t overmix)

Pour wet into dry and stir gently just until combined. The batter should look lumpy—lumps are good. Overmixing makes pancakes tough.

Step 4: Rest the batter

Let batter rest 5–10 minutes. This helps hydrate the flour and makes fluffier pancakes.

Step 5: Heat the pan

Heat a skillet/griddle over medium heat. Lightly grease with butter or oil. The pan is ready when a drop of water sizzles and evaporates quickly.

Step 6: Cook and flip

Pour about 1/4 cup batter per pancake. Cook 2–3 minutes until bubbles form on top and edges look set. Flip and cook 1–2 minutes more until golden and cooked through.

Step 7: Keep warm and serve

Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the batch. Serve with butter, syrup, fruit, or whipped cream.

Troubleshooting + pro tips

  • Flat pancakes? Make sure baking powder is fresh and don’t overmix.

  • Burning outside, raw inside? Lower the heat—medium is usually best.

  • Want extra fluffy? Replace 1/2 cup milk with buttermilk and add 1/4 tsp baking soda.

Storage

Refrigerate leftover pancakes up to 4 days. Freeze in a single layer, then store in a freezer bag up to 2 months. Reheat in a toaster or microwave.

 
 
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