The Best Homemade Pancake Recipe, Perfected by Our Test Kitchen

While starting with a boxed mix might seem like the easiest way to make pancakes, this from-scratch recipe is equally as simple and even more delicious. We flipped hundreds of pancakes in the Good Housekeeping Test Kitchen — testing out all sorts of scenarios — to create this best-ever version that results in a stack of fluffy, golden pancakes. Keep reading for our expert tips on how to make the best pancakes.

What's the secret to the best-ever pancakes?

"It's not just one thing," explains Chief Food Director Kate Merker. "It is a combination of finding the right ratio of ingredients, as well as knowing the right time to flip them. Our recipe uses both baking soda and powder, which creates the ultimate leavening agent — key for fluffy pancakes."

How do you make pancakes fluffy?

It's simple: Don't overmix the dry and wet ingredients. "First, put all your dry ingredients into a large bowl and whisk to incorporate the leavenings with the flour and sugar and get rid of any lumps," former Food and Culinary Director Susan Westmoreland recommends. "In another bowl, whisk your wet ingredients so that the egg, milk, butter or oil are completely blended. Once that's done, pour the wet ingredients in the bowl of dry ingredients and give it a few whisks, just until all the flour is moistened." There's no need to mix the batter until all lumps are gone because they'll dissolve naturally. "Mixing too much will create a tougher pancake," says Merker.

How do I make flat pancakes?

For thinner pancakes, add more milk to the batter little by little until you reach the desired consistency. We love using thin pancakes to make breakfast tacos.

Can I make pancakes without eggs?

Yes! When we were trying to find the best egg substitutes, we tested each alternate in a pancake recipe and found that Greek yogurt provides the best egg replacement — hands down. "The pancakes made with yogurt instead of eggs were actually better," says Food Producer Tina Martinez. "They were tender and so much fluffier."

Can I make pancakes without milk?

Actually, you can make pancakes with water instead, but you may sacrifice some richness and flavor. Use 1/4 cup less liquid to avoid a runny batter.

What can I add to pancakes?

"I will never say no to chocolate chips," says Deputy Food Editor Trish Clasen Marsanico. "I love to make a stack a little more exciting with mix-ins, whether that means stirring in lemon zest, frozen wild blueberries and a splash of vanilla or adding a pinch of cinnamon and handful of oats." Looking for a flavor switch-up? The Test Kitchen team also tried (and loved!) pancakes where we whisked instant espresso powder into the dry ingredients, stirred vanilla extract into the wet and then folded semisweet chocolate chips into the batter.

What kind of pan should I use?

"Nonstick pans are the best for pancakes," says Kitchen Appliances Lab Director Nicole Papantoniou. "When we test nonstick skillets, we actually don't use any grease in the pan and the pancakes flip right over, without sticking. It's best to choose a pan with a wide surface so you can fit more at once and one with flared edges, so the pancakes can brown and you can flip them more easily. In terms of size, consider how many pancakes you'd like to make at once. An 8-inch pan is perfect for flipping one at a time, while a 10-inch or 12-inch is better for feeding a crowd."

Make pancakes often? It may be worth buying an electric griddle. "They're good at keeping temperature steady so you can churn out consistent results. And, they offer a wide surface area so you can cook many at once," says Papantoniou.

Did you make this recipe? Comment below!