Pancakes From Scratch: The Ultimate Homemade Guide (2026 Edition)
If you’ve ever wondered how to make pancakes from scratch that actually taste better than the box, you’re in the right place.
Pancakes from scratch aren’t complicated. They don’t need fancy tools. And they definitely don’t require chef-level skills. What they do need is the right balance of ingredients, a little technique, and a few simple secrets that most recipes skip.
In this guide, I’ll show you:
- How to make pancakes from scratch step by step
- How to make fluffy pancakes from scratch
- How to make pancake batter from scratch the right way
- Variations for no milk, no eggs, no baking powder, and gluten-free
- How to create your own pancake mix from scratch
- Why your pancakes sometimes turn flat, rubbery, or bland
This isn’t just another pancake recipe. It’s a full system for making perfect homemade pancakes from scratch—every time.
What Does “Pancakes From Scratch” Really Mean?
When people search for pancakes from scratch, they usually mean one of three things:
- No boxed mix
- Real ingredients
- Better flavor and texture
A pancake recipe from scratch uses simple pantry staples—flour, eggs, milk, sugar, fat, and a leavening agent—combined in the right way.
Unlike boxed mixes, homemade pancakes from scratch let you:
- Control sweetness
- Adjust thickness
- Swap ingredients
- Make them healthier
- Avoid preservatives
And yes, they really do taste better.
Why Homemade Pancakes Beat Boxed Mix Every Time
Boxed pancake mixes are convenient, but they sacrifice flavor and texture for shelf life.
Here’s why from-scratch pancakes win:
1. Fresh Leavening
Boxed mixes sit on shelves for months. Fresh baking powder or baking soda reacts better, giving you fluffier pancakes from scratch.
2. Better Texture
From scratch pancake batter lets you control thickness. You can go thin, thick, fluffy, or crepe-like.
3. Ingredient Control
Want pancakes from scratch without milk? Without eggs? Without baking powder? You can do that.
4. Custom Flavor
Vanilla, cinnamon, lemon zest, nutmeg—small touches make big differences.
Ingredients for Pancakes From Scratch (With Easy Swaps)
A basic pancake recipe from scratch only needs a few ingredients:
Dry Ingredients:
- All-purpose flour
- Sugar
- Baking powder (or baking soda)
- Salt
Wet Ingredients:
- Eggs
- Milk or buttermilk
- Melted butter or oil
- Vanilla (optional but recommended)
Ingredient Swaps for Special Diets
Pancakes From Scratch Without Milk
Use:
- Almond milk
- Oat milk
- Soy milk
- Coconut milk
- Water (in a pinch)
Pancakes From Scratch Without Eggs
Replace each egg with:
- ¼ cup applesauce
- 1 mashed banana
- 1 tablespoon flaxseed + 3 tablespoons water
Pancakes From Scratch Without Baking Powder
Use baking soda + an acid:
- Lemon juice
- Vinegar
- Buttermilk
How to Make Pancakes From Scratch (Step-by-Step)
If you’ve ever asked, how do you make pancakes from scratch?—this is it.
Step 1: Mix Dry Ingredients
In a bowl, whisk:
- Flour
- Sugar
- Baking powder
- Salt
Step 2: Mix Wet Ingredients
In another bowl:
- Eggs
- Milk
- Melted butter
- Vanilla
Step 3: Combine Gently
Pour wet into dry. Stir until just combined. Lumps are okay.
Step 4: Rest the Batter (Secret Step)
Let the batter rest for 5–10 minutes. This hydrates the flour and improves texture.
Step 5: Cook Low and Slow
Medium-low heat gives even cooking and golden edges.
How to Make Fluffy Pancakes From Scratch (The Real Secrets)
If you’ve ever wondered how to make fluffy pancakes from scratch, the secret isn’t more baking powder—it’s technique.
Here’s what most recipes don’t tell you:
1. Don’t Overmix
When you stir too much, you activate gluten. That makes pancakes chewy instead of soft.
👉 Stir just until the dry spots disappear. Lumps = good.
2. Let the Batter Rest
Resting the batter for 5–10 minutes lets the flour absorb liquid and relax. This makes pancakes taller and softer.
3. Use Fresh Leavening
Old baking powder = flat pancakes. If yours is older than 6 months, replace it.
4. Cook on Medium-Low
High heat burns the outside before the inside cooks. Slow and steady wins.
Pancake Batter From Scratch: Getting the Texture Right
The consistency of pancake batter from scratch should be pourable but thick—like a slow lava flow.
Too Thick?
Add 1–2 tablespoons of milk at a time.
Too Thin?
Sprinkle in a little flour, gently folding.
Ideal Batter Test:
Lift your spoon. The batter should ribbon down and sit on the surface for a second before melting back in.
Buttermilk Pancakes From Scratch (Extra Fluffy)
Buttermilk pancakes from scratch are a fan favorite for a reason. Buttermilk reacts with baking soda, creating extra lift.
Why Buttermilk Works
- Adds tangy flavor
- Creates tender crumb
- Makes pancakes rise higher
No Buttermilk? Make Your Own:
Add 1 tablespoon lemon juice or vinegar to 1 cup milk. Let it sit 5 minutes.
Pancakes From Scratch Without Milk
If you’re dairy-free or out of milk, don’t worry—pancakes from scratch without milk work beautifully.
Best Milk Alternatives:
- Oat milk (most neutral)
- Almond milk (slightly nutty)
- Soy milk (protein-rich)
- Coconut milk (richer)
You can even use water in a pinch, though flavor will be lighter.
Pancakes From Scratch Without Eggs
Eggs add structure, but you can absolutely make pancakes from scratch without eggs.
Best Egg Replacements:
- ¼ cup applesauce
- 1 mashed banana
- 1 tablespoon flaxseed + 3 tablespoons water
- ¼ cup yogurt
These swaps keep your pancakes soft and tender.
Pancakes From Scratch Without Baking Powder
Yes, it’s possible to make pancakes from scratch without baking powder.
Use Baking Soda + Acid:
- ¼ teaspoon baking soda
- 1 tablespoon lemon juice or vinegar
- Or use buttermilk
The acid activates the baking soda, creating bubbles.
Pancake Mix From Scratch (Make Once, Use Anytime)
If you love convenience, make pancake mix from scratch and store it.
Basic Pancake Mix From Scratch:
Mix:
- 4 cups flour
- 3 tablespoons baking powder
- 2 tablespoons sugar
- 2 teaspoons salt
Store in an airtight container.
When ready to cook, just add:
- Eggs
- Milk
- Butter or oil
- Vanilla
This is perfect for busy mornings.
Gluten-Free Pancakes From Scratch
To make gluten-free pancakes from scratch, use a 1:1 gluten-free flour blend.
Add:
- 1 extra egg (or binder)
- 1 tablespoon extra liquid
Let batter rest longer (15 minutes) to hydrate the flour.
Protein Pancakes From Scratch
Protein pancakes from scratch are perfect for busy mornings.
Easy Protein Boosts:
- Add vanilla protein powder
- Greek yogurt
- Cottage cheese (blended)
- Nut butter
Reduce flour slightly so texture stays fluffy.
Banana Pancakes From Scratch
Banana pancakes from scratch are naturally sweet and moist.
How to Add Banana:
Mash 1 ripe banana into wet ingredients.
Reduce sugar by half.
Storage, Freezing & Reheating Tips
Storing:
- Fridge: 3–4 days
- Freezer: Up to 2 months
Freezing:
Layer pancakes with parchment paper.
Reheating:
- Toaster
- Microwave (covered with damp paper towel)
- Skillet
Common Pancake Mistakes (And How to Fix Them)
Flat Pancakes
Cause: Old baking powder or overmixing
Rubbery Texture
Cause: Overmixed batter
Burned Outside, Raw Inside
Cause: Heat too high
Dry Pancakes
Cause: Too much flour or overcooking
Best Toppings for Homemade Pancakes
Try:
- Maple syrup
- Honey
- Fresh berries
- Whipped cream
- Nut butter
- Yogurt
- Chocolate chips
- Lemon sugar
- Apple compote
Pancakes in Smart Kitchens (2026 Twist)
Modern kitchens make pancake mornings easier:
- Smart griddles with temp control
- Voice-timer assistants
- App-based nutrition tracking
- Touchless faucets for clean cooking
FAQ: Pancakes From Scratch
Why are my pancakes flat?
Old baking powder or overmixed batter.
Can I make pancake batter ahead of time?
Yes—store up to 24 hours.
Can I freeze pancakes?
Absolutely.
Final Thoughts: Why Pancakes From Scratch Are Worth It
Making pancakes from scratch isn’t about being fancy. It’s about better flavor, better texture, and total control over what goes into your food.
Once you try homemade pancakes from scratch, boxed mixes won’t compare.
