Homemade Pancakes

Homemade Pancakes

We already know that breakfast is the most important meal of the day, but we think it’s also the best. Breakfast is the only meal where you get to dig into a warm stack of fluffy pancakes, topped with butter and dripping with sweet maple syrup. Whether you’re just learning how to make homemade pancakes or you’re looking to enhance your current method, you’re in luck. We’ve put together a few tips and tricks, plus a few recipes, that’ll make your homemade pancakes the best on the block.

How do You Make Pancakes from Scratch?

Though there are many different ways to prepare them, pancakes are typically simple and require few ingredients. To whip up a traditional style, here’s what you need to know:

  • How to make pancake mix (dry): you’ll need flour, baking powder, baking soda, salt and sugar
  • How to make pancake batter: combine dry mix with egg, milk and melted butter or oil
  • How to make fluffy pancakes: avoid over mixing the batter, let the batter rest and when cooking, wait to flip the pancakes until they start to bubble

Tip: For exact measurements of the ingredients mentioned above, check out our favorite pancake recipes below.

Easy Homemade Pancake Recipes

When it comes to fluffy, flavorful, fancy and downright irresistible flapjacks, no other recipes stack up to these delicious and unique ways to enjoy this popular breakfast treat.

Fluffy Pancakes

These classic scratch pancakes come together quickly, especially because most of the ingredients are probably already in your kitchen! Top them with your favorite fruits, chocolate chips and syrups for an extra special morning meal.

Prep: 10 minutes

Cook: 15 minutes

Ingredients:

  • 1½ cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1¼ cups milk
  • 1 tsp. vanilla extract
  • 1 large egg, whisked
  • 3 Tbsp. butter, melted and slightly cooled

Directions:

  1. Preheat griddle to 350°F. Spray with nonstick cooking spray.
  2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt. Add milk, vanilla, egg and butter. Stir until combined. Batter will be slightly lumpy.
  3. Pour about ¼ cup batter onto griddle. Cook 2 to 4 minutes, until top is bubbly and edges start to look dry.
  4. Carefully flip pancakes; continue cooking 2 to 4 minutes, until golden brown. Repeat with remaining batter.

Bacon Pancakes

Crumbled bacon adds a salty and smokey flavor to pancakes. They're great when topped with syrup!

Prep: 20 minutes

Cook: 15 minutes

Ingredients:

  • 8 slices Kroger Brand Bacon, cooked and crumbled
  • 2 cups Kroger Brand Buttermilk Pancake and Waffle Mix
  • 1½ cups water
  • Butter or cooking spray
  • Kroger Brand Original Pancake Syrup

Directions:

  1. Stir together bacon, pancake mix and water until just combined.
  2. Heat a non-stick skillet or griddle to medium heat. Lightly butter or spray. Place ¼ cup scoops of batter in pan. Cook 1 to 2 minutes, until bubbles form and start to pop. Flip and cook another 1 to 2 minutes, until golden brown.
  3. Serve pancakes topped with additional butter, if desired, and pancake syrup.

Classic Blueberry Pancakes

Fluffy, made-from-scratch blueberry pancakes are a Sunday morning standby and a breakfast-for-dinner favorite. To keep weekend mornings as relaxed as possible, try mixing the dry ingredients together the night before and then whisking them with the wet ingredients just before cooking.

Prep: 10 minutes

Cook: 15 minutes

Ingredients:

  • 2 cups Kroger Brand Unbleached All-Purpose Flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. fine salt
  • 2 cups buttermilk
  • 1 large egg
  • 2 Tbsp. butter, melted and cooled, plus more for cooking and serving
  • 1 cup blueberries
  • Maple syrup, if desired
  • Powdered sugar, if desired

Directions:

  1. Whisk together flour, sugar, baking powder and salt.
  2. In separate bowl, whisk together buttermilk, egg and melted butter. Add wet ingredients to dry; mix until just blended.
  3. Heat griddle or large non-stick skillet over medium heat. Add enough butter to coat pan.
  4. Measure about ¼ cup batter for each pancake. Sprinkle each pancake with generous tablespoon of blueberries.
  5. Cook until one side is golden and bubble form and start popping on surface. Flip. Continue cooking until second side is golden. Tip: to keep pancakes warm between batches, preheat oven to 200°F. Place wire cooling rack on baking sheet in oven. Transfer finished pancake to oven until ready to serve.
  6. Serve pancakes topped with additional butter, maple syrup and/or powdered sugar, if desired.

Sheet Pan Protein Pancakes

Instead of standing over your stove flipping pancakes all morning, cook them in the oven! These protein-packed morning treats are quick, delicious and easily customizable.

Prep: 5 minutes

Cook: 15 minutes

Ingredients:

  • 3⅓ cups Private Selection™ Protein Pancake Mix
  • 2½ cups water
  • Private Selection™ Semi-sweet Chocolate Chips, optional
  • Private Selection™ Maple Syrup
  • Fresh blueberries, optional
  • Banana slices, optional

Directions:

  1. Preheat oven to 425°F. Coat 18”x13” rimmed baking sheet with cooking spray.
  2. In large bowl, whisk together pancake mix and water. Evenly pour into prepared pan; sprinkle chocolate chips and optional ingredients over.
  3. Bake 15 minutes, until golden brown and toothpick inserted in center comes out clean.
  4. To serve, cut into squares and top with syrup.

Blueberry Pancake Poppers

Blueberry pancakes meet mini muffins in this brilliant breakfast treat mash-up. Great for a crowd-pleasing brunch or grab-and-go-breakfast, they’re fun for everyone.

Prep: 15 minutes

Cook: 12 minutes

Ingredients:

  • 1¼ cups all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 5 Tbsp. melted butter, divided
  • 4 Tbsp. Private Selection™ 100% Pure Grade A Amber Color Maple Syrup, divided
  • 1 large egg, beaten
  • ½ cup milk or buttermilk
  • ½ tsp. vanilla
  • ¾ cup fresh or frozen blueberries

Directions:

  1. Preheat oven to 350°F. Grease 24 mini muffin cups; set aside.
  2. In large bowl, whisk together flour, baking powder and salt. Add 4 tablespoons melted butter, 3 tablespoons maple syrup, egg, milk and vanilla. Stir until just combined. Fold in blueberries.
  3. Divide batter between prepared muffin cups.
  4. Bake 12 to 14 minutes or until toothpick inserted in center comes out clean.
  5. Meanwhile, in small bowl, stir together remaining 1 tablespoon melted butter and 1 tablespoon maple syrup.
  6. Brush tops of muffins with butter syrup mixture. Let cool in pan about 5 minutes before removing to wire rack. Serve warm or cool.

For more pancake recipes, check out our bonus recipes below. Want even more morning meal inspiration? You’ll flip over the rest of our breakfast and brunch recipes, too.

Homemade Pancakes

Homemade Pancakes

We already know that breakfast is the most important meal of the day, but we think it’s also the best. Breakfast is the only meal where you get to dig into a warm stack of fluffy pancakes, topped with butter and dripping with sweet maple syrup. Whether you’re just learning how to make homemade pancakes or you’re looking to enhance your current method, you’re in luck. We’ve put together a few tips and tricks, plus a few recipes, that’ll make your homemade pancakes the best on the block.

How do You Make Pancakes from Scratch?

Though there are many different ways to prepare them, pancakes are typically simple and require few ingredients. To whip up a traditional style, here’s what you need to know:

  • How to make pancake mix (dry): you’ll need flour, baking powder, baking soda, salt and sugar
  • How to make pancake batter: combine dry mix with egg, milk and melted butter or oil
  • How to make fluffy pancakes: avoid over mixing the batter, let the batter rest and when cooking, wait to flip the pancakes until they start to bubble

Tip: For exact measurements of the ingredients mentioned above, check out our favorite pancake recipes below.

Easy Homemade Pancake Recipes

When it comes to fluffy, flavorful, fancy and downright irresistible flapjacks, no other recipes stack up to these delicious and unique ways to enjoy this popular breakfast treat.

Fluffy Pancakes

These classic scratch pancakes come together quickly, especially because most of the ingredients are probably already in your kitchen! Top them with your favorite fruits, chocolate chips and syrups for an extra special morning meal.

Prep: 10 minutes

Cook: 15 minutes

Ingredients:

  • 1½ cups all-purpose flour
  • 1 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1¼ cups milk
  • 1 tsp. vanilla extract
  • 1 large egg, whisked
  • 3 Tbsp. butter, melted and slightly cooled

Directions:

  1. Preheat griddle to 350°F. Spray with nonstick cooking spray.
  2. In medium bowl, combine flour, sugar, baking powder, baking soda and salt. Add milk, vanilla, egg and butter. Stir until combined. Batter will be slightly lumpy.
  3. Pour about ¼ cup batter onto griddle. Cook 2 to 4 minutes, until top is bubbly and edges start to look dry.
  4. Carefully flip pancakes; continue cooking 2 to 4 minutes, until golden brown. Repeat with remaining batter.

Bacon Pancakes

Crumbled bacon adds a salty and smokey flavor to pancakes. They're great when topped with syrup!

Prep: 20 minutes

Cook: 15 minutes

Ingredients:

  • 8 slices Kroger Brand Bacon, cooked and crumbled
  • 2 cups Kroger Brand Buttermilk Pancake and Waffle Mix
  • 1½ cups water
  • Butter or cooking spray
  • Kroger Brand Original Pancake Syrup

Directions:

  1. Stir together bacon, pancake mix and water until just combined.
  2. Heat a non-stick skillet or griddle to medium heat. Lightly butter or spray. Place ¼ cup scoops of batter in pan. Cook 1 to 2 minutes, until bubbles form and start to pop. Flip and cook another 1 to 2 minutes, until golden brown.
  3. Serve pancakes topped with additional butter, if desired, and pancake syrup.

Classic Blueberry Pancakes

Fluffy, made-from-scratch blueberry pancakes are a Sunday morning standby and a breakfast-for-dinner favorite. To keep weekend mornings as relaxed as possible, try mixing the dry ingredients together the night before and then whisking them with the wet ingredients just before cooking.

Prep: 10 minutes

Cook: 15 minutes

Ingredients:

  • 2 cups Kroger Brand Unbleached All-Purpose Flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • ¼ tsp. fine salt
  • 2 cups buttermilk
  • 1 large egg
  • 2 Tbsp. butter, melted and cooled, plus more for cooking and serving
  • 1 cup blueberries
  • Maple syrup, if desired
  • Powdered sugar, if desired

Directions:

  1. Whisk together flour, sugar, baking powder and salt.
  2. In separate bowl, whisk together buttermilk, egg and melted butter. Add wet ingredients to dry; mix until just blended.
  3. Heat griddle or large non-stick skillet over medium heat. Add enough butter to coat pan.
  4. Measure about ¼ cup batter for each pancake. Sprinkle each pancake with generous tablespoon of blueberries.
  5. Cook until one side is golden and bubble form and start popping on surface. Flip. Continue cooking until second side is golden. Tip: to keep pancakes warm between batches, preheat oven to 200°F. Place wire cooling rack on baking sheet in oven. Transfer finished pancake to oven until ready to serve.
  6. Serve pancakes topped with additional butter, maple syrup and/or powdered sugar, if desired.

Sheet Pan Protein Pancakes

Instead of standing over your stove flipping pancakes all morning, cook them in the oven! These protein-packed morning treats are quick, delicious and easily customizable.

Prep: 5 minutes

Cook: 15 minutes

Ingredients:

  • 3⅓ cups Private Selection™ Protein Pancake Mix
  • 2½ cups water
  • Private Selection™ Semi-sweet Chocolate Chips, optional
  • Private Selection™ Maple Syrup
  • Fresh blueberries, optional
  • Banana slices, optional

Directions:

  1. Preheat oven to 425°F. Coat 18”x13” rimmed baking sheet with cooking spray.
  2. In large bowl, whisk together pancake mix and water. Evenly pour into prepared pan; sprinkle chocolate chips and optional ingredients over.
  3. Bake 15 minutes, until golden brown and toothpick inserted in center comes out clean.
  4. To serve, cut into squares and top with syrup.

Blueberry Pancake Poppers

Blueberry pancakes meet mini muffins in this brilliant breakfast treat mash-up. Great for a crowd-pleasing brunch or grab-and-go-breakfast, they’re fun for everyone.

Prep: 15 minutes

Cook: 12 minutes

Ingredients:

  • 1¼ cups all-purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 5 Tbsp. melted butter, divided
  • 4 Tbsp. Private Selection™ 100% Pure Grade A Amber Color Maple Syrup, divided
  • 1 large egg, beaten
  • ½ cup milk or buttermilk
  • ½ tsp. vanilla
  • ¾ cup fresh or frozen blueberries

Directions:

  1. Preheat oven to 350°F. Grease 24 mini muffin cups; set aside.
  2. In large bowl, whisk together flour, baking powder and salt. Add 4 tablespoons melted butter, 3 tablespoons maple syrup, egg, milk and vanilla. Stir until just combined. Fold in blueberries.
  3. Divide batter between prepared muffin cups.
  4. Bake 12 to 14 minutes or until toothpick inserted in center comes out clean.
  5. Meanwhile, in small bowl, stir together remaining 1 tablespoon melted butter and 1 tablespoon maple syrup.
  6. Brush tops of muffins with butter syrup mixture. Let cool in pan about 5 minutes before removing to wire rack. Serve warm or cool.

For more pancake recipes, check out our bonus recipes below. Want even more morning meal inspiration? You’ll flip over the rest of our breakfast and brunch recipes, too.