Homemade Pancakes Recipe

Prepare dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk and plain yogurt (or buttermilk) until smooth. Add the eggs, melted unsalted butter, and vanilla extract; whisk until homogenous.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or wooden spoon until just combined — some small lumps are fine. Avoid overmixing to keep pancakes fluffy.

Adjust batter consistency

If the batter seems very thick, loosen with up to 2 tablespoons additional milk so it pours slowly but holds shape. Let the batter rest 5–10 minutes at room temperature while you preheat the griddle; this hydrates the flour and improves texture.

Heat a large nonstick skillet or griddle over medium heat (about 375°F / 190°C if using a thermometer). Brush or dot with about 1 teaspoon of butter and spread to coat. To test heat, sprinkle a few drops of water — they should dance and evaporate quickly.

Using a 1/4-cup measuring cup for each pancake, pour batter onto the hot griddle spaced 2 inches apart. Cook until bubbles form across the surface and edges look set, about 2–3 minutes.

Carefully flip each pancake with a spatula and cook the second side until golden brown, about 1–2 minutes more. Transfer finished pancakes to a warm plate and tent loosely with foil to keep warm while you cook remaining batter. Add a little more butter to the griddle as needed between batches.

Prepare berries: If using strawberries, hull and slice them; leave smaller berries whole. Toss berries gently in a small bowl. Optionally sprinkle 1 teaspoon of sugar over berries and let sit 5 minutes to macerate for a sweeter topping.

Warm the maple syrup briefly in a small saucepan over low heat or in the microwave for 15–20 seconds until warm but not boiling.

Assemble: Stack 3–4 pancakes per serving on plates. Top with a generous spoonful of mixed berries, a pat of butter if desired, and drizzle warm maple syrup over the stack. Sift a light dusting of powdered sugar over the top if using.

Serve immediately while pancakes are warm and fluffy.