There’s nothing quite like waking up to the smell of fresh, fluffy pancakes.
These milk homemade pancakes are golden, soft, and perfect for soaking up syrup or fruit toppings.
They’re easy to make and always a crowd-pleaser for breakfast or brunch.
Why You’ll Love This Recipe
They’re light, fluffy, and full of classic pancake flavor.
Made with simple pantry ingredients you already have.
Perfect for family breakfasts, brunch gatherings, or weekend treats.
Customizable with any toppings you love.
What You’ll Need (Ingredient Highlights)
Flour provides the soft structure of the pancakes.
Baking powder helps them rise and stay fluffy.
Butter adds richness and keeps the pancakes moist.
Eggs bring stability and tenderness.
Milk keeps the batter smooth and flavorful.
Pro Tips Before You Start
Don’t overmix the batter—lumps are totally fine.
Let the batter rest for 10 minutes for extra fluffy pancakes.
Cook on medium heat so they don’t burn before cooking through.
Flip only once for the best texture.
How to Make Milk Homemade Pancakes
Step 1 – Mix the dry ingredients
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Step 2 – Combine the wet ingredients
In another bowl, whisk eggs, melted butter, vanilla, and water until smooth.
Step 3 – Bring it together
Add the wet mixture into the dry ingredients, stirring gently until just combined.
Let rest 10 minutes.
Step 4 – Heat the pan
Preheat a skillet or griddle to medium heat and grease lightly with butter or cooking spray.
Step 5 – Cook the pancakes
Pour ¼ cup batter for each pancake.
Cook until bubbles form and edges dry, then flip and cook until golden.
Step 6 – Serve and enjoy
Stack pancakes warm and top with butter, syrup, fruit, or any of your favorites.
What to Serve Them With
Maple syrup and a pat of butter.
Fresh fruit like strawberries or bananas.
Whipped cream or chocolate chips for extra indulgence.
Variations / Substitutions
Swap water with milk for a richer flavor.
Use whole wheat flour for a healthier option.
Add cinnamon, nutmeg, or cocoa for a twist.
Storage & Leftovers
Store in an airtight container in the fridge up to 3 days.
Freeze layered with parchment for up to 2 months.
Reheat in a toaster or skillet for best results.
FAQs
Can I use milk instead of water in this recipe?
Yes, milk will make the pancakes richer and creamier.
Why should I let the batter rest?
It allows the baking powder to activate and creates fluffier pancakes.
Can I make the batter the night before?
It’s best fresh, but you can mix the dry and wet separately and combine in the morning.
How do I know when to flip the pancakes?
Flip when bubbles form on top and the edges start to look dry.
Can I make them gluten-free?
Yes, just use a 1:1 gluten-free flour blend.
Why are my pancakes tough?
Overmixing the batter can make them dense, so mix gently.
What toppings go best with homemade pancakes?
Maple syrup, berries, nut butter, or whipped cream are all delicious options.
Can I double this recipe?
Absolutely—just double all the ingredients for a larger batch.
What’s the best way to reheat pancakes?
Warm them in a toaster, oven, or skillet to bring back their fluffiness.
Can I freeze leftover pancakes?
Yes, stack with parchment paper between each and freeze for later.
Final Thoughts
These milk homemade pancakes are soft, golden, and always comforting.
Whether for a lazy weekend breakfast or a family brunch, they’re a recipe you’ll come back to again and again.