Homemade Pancakes in Just 20 Minutes: Elevate Your Favorite Breakfast Obsession
May 08, 2025
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Flip for Flavor: Make These Homemade Pancakes with a Homemade Berry Twist
Why These Homemade Pancakes Are Pure Breakfast Bliss
Some mornings just feel like they deserve more–something golden, pillowy, and rich with that classic buttery-maple flavor. Enter these Buttermilk Pancakes: thick, fluffy, and impossibly tender thanks to a few clever upgrades.
We’re using butter extract, a splash of maple syrup in the batter, and a bold amount of baking powder to guarantee sky-high stacks every time.
I like to serve mine with a warm, triple berry compote (recipe below) and extra butter dripping down the sides. It’s nostalgic, comforting, and definitely diner-worthy — minus the line.
Whether you’re feeding a lazy Sunday crowd or just treating yourself, these pancakes hit that sweet spot between diner nostalgia and homemade comfort.
Table of Contents
Ingredients Needed
Dry Ingredients
- 2 cups all-purpose flour (260 g)
- 5 tablespoons baking powder
- 1/2 cup granulated sugar
- 2 teaspoons kosher salt
Wet Ingredients
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 2 1/2 cups buttermilk (615 g), room temperature
- 1 teaspoon butter extract
- 2 tablespoons maple syrup
For Cooking
- Butter or oil, for skillet or griddle
Triple Berry Compote (Optional but Recommended)
This bright and tangy compote adds an irresistible fruitiness to your pancakes. I like to make this first so it’s ready to go when the pancakes are hot off the griddle.
Ingredients for Triple Berry Compote
- 1 cup strawberries, hulled and sliced
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
How to Make the Triple Berry Compote
- Combine Berries and Sugar: In a small saucepan over medium heat, combine strawberries, blueberries, raspberries, sugar, lemon juice, and a pinch of salt.
- Simmer Gently: Let it simmer, stirring occasionally, for 10–12 minutes until the fruit breaks down and it thickens slightly.
- Optional Thickening: If you like a thicker compote, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water), and simmer for another 1–2 minutes.
- Flavor Boost: Remove from heat, stir in vanilla and lemon zest if using.
- Serve or Store: Serve warm or let it cool and refrigerate for up to 1 week.
EQUIPMENT
Equipment Used
- Large mixing bowls
- Nonstick skillet or griddle
- Whisk
- Measuring cups & spoons
- Spatula
- Saucepan (for compote)
Fluffy vs. Crispy-Edged Pancakes
Crispy Edged-Pancakes
Textural Contrast
- That golden, lacy crisp around the edge provides a delightful crunch that contrasts beautifully with the soft interior — kind of like the corner piece of a brownie.
Enhanced Flavor for Carmelization
- The crispy parts come from sugars and milk proteins browning (Maillard reaction), giving a deeper, almost toasty flavor.
More Surface Area for Butter and Syrup
- Crispy edges catch and hold melted butter and syrup a bit better, giving every bite a little extra oomph.
Visual Appeal
- That ruffled, golden edge just looks irresistible and adds a rustic, diner-style charm.
Fluffy Pancakes
Soft, Cake-Like Texture
- Fluffy pancakes are light and airy, almost like eating a warm sponge cake — perfect for soaking up syrup or fruit compote.
Hearty & Filling
- The tall, fluffy structure feels more substantial and satisfying — great for a full breakfast or brunch spread.
Kid-friendly & Classic
- If you’re serving a crowd (especially kids), the soft, fluffy version is the familiar favorite.
Customizable
- Fluffier pancakes make it easier to fold in things like chocolate chips, blueberries, or spices without affecting the shape or overall cooking time.
Which Should You Choose?
- Want contrast and texture? Go crispy.
- Craving comfort and softness? Go fluffy.
- Want both? You can actually cook your pancakes on slightly higher heat with more butter to get crispy edges and a fluffy center — the best of both worlds.
Step-by-Step: The Fluffiest Pancakes Ever
First things first, let’s measure out all of our ingredients and get organized. I also prefer to make the berry compote first and reheat it right before serving.
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking powder, sugar, and salt. Set aside.
Step 2: Whisk the Wet Ingredients
In another bowl, mix eggs, egg yolks, buttermilk, butter extract, and maple syrup until smooth and fully combined.
Step 3: Combine Wet and Dry
Gently fold the wet mixture into the dry ingredients. Mix just until combined — a few lumps are okay but don’t overmix, or you’ll lose the soft, fluffy texture.
Step 4: Let It Rest
Let the batter rest at room temperature for 10–15 minutes. This helps activate the baking powder and hydrate the flour, making fluffier pancakes.
Mr. Make It Happen
2pc. Hybrid Skillet
Step 5: Cook to Golden Perfection
Heat your non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour 1/3 to 1/2 cup batter per pancake. Cook for 2–3 minutes, flip once bubbles form and edges are set. Cook for 1–2 more minutes until golden and cooked through.
Step 6: Stack & Serve
Serve hot with butter, maple syrup, fresh berries, or your homemade berry compote!
Crispy Edges vs. Fluffy Centers – Can You Have Both?
Crispy Edges
- Delicious texture contrast
- Deeper caramelized flavor
- Rustic, diner-style appeal
Fluffy Centers
- Light and airy
- Classic comfort food texture
- Perfect for soaking up toppings
My Pro Tip
Pro Pancake Tips You’ll Love
Use slightly higher heat and butter for crispy edges while still keeping the inside fluffy. Best of both worlds!
- Use room temperature ingredients for the fluffiest texture.
- Rest the batter — it really does make a difference!
- Want to freeze some? Double the batch and store them in freezer bags. Reheat in a toaster or oven for a quick breakfast.
- Batter too thick? Add a splash of buttermilk. Too thin? Add a spoonful of flour.
More Breakfast Staple Recipes
Chicken & Waffles
When it comes to food, there are a few combinations that seem like they were destined to be together. The crispy, savory goodness of the fried chicken perfectly complements the sweet, fluffy waffle, creating a harmonious blend of flavors and textures that tantalize the senses with every bite.
Download Homemade Pancake Recipe
Homemade Pancakes
Equipment
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour 260 g
- 5 tablespoons baking powder
- ½ cup granulated sugar
- 2 teaspoons kosher salt
Wet Ingredients:
- 2 large eggs room temperature
- 2 egg yolks room temperature
- 2 ½ cups buttermilk 615 g, room temperature
- 1 teaspoon butter extract
- 2 tablespoons maple syrup
For Cooking:
- Butter or oil for the skillet or griddle
- Triple Berry Compote:
- 1 cup strawberries hulled and sliced
- ½ cup blueberries
- ½ cup raspberries
- ½ cup granulated sugar adjust to taste
- 1 tablespoon lemon juice fresh is best
- 1 teaspoon lemon zest optional but brightens flavor
- 1 teaspoon vanilla extract optional
- Pinch of salt
Instructions
Triple Berry Compote (optional but recommended)
Combine Berries and Sugar:
- In a small saucepan over medium heat, combine strawberries, blueberries, raspberries, sugar, lemon juice, and a pinch of salt.
Simmer Gently:
- Let it simmer, stirring occasionally, for 10–12 minutes until the fruit breaks down and it thickens slightly.
Optional Thickening:
- If you like a thicker compote, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water), and simmer for another 1–2 minutes.
Flavor Boost:
- Remove from heat, stir in vanilla and lemon zest if using.
Serve or Store:
- Serve warm or let it cool and refrigerate for up to 1 week.
Fluffy Pancakes
- First things first, let’s measure out all of our ingredients and get organized. I also prefer to make the berry compote first and reheat it right before serving.
Step 1: Mix the Dry Ingredients
- In a large bowl, whisk together flour, baking powder, sugar, and salt. Set aside.
Step 2: Whisk the Wet Ingredients
- In another bowl, mix eggs, egg yolks, buttermilk, butter extract, and maple syrup until smooth and fully combined.
Step 3: Combine Wet and Dry
- Gently fold the wet mixture into the dry ingredients. Mix just until combined — a few lumps are okay but don’t overmix, or you’ll lose the soft, fluffy texture.
Step 4: Let It Rest
- Let the batter rest at room temperature for 10–15 minutes. This helps activate the baking powder and hydrate the flour, making fluffier pancakes.
Step 5: Cook to Golden Perfection
- Heat your non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Pour 1/3 to 1/2 cup batter per pancake. Cook for 2–3 minutes, flip once bubbles form and edges are set. Cook for 1–2 more minutes until golden and cooked through.
Step 6: Stack & Serve
- Serve hot with butter, maple syrup, fresh berries, or your homemade berry compote!
Notes
Pro Pancake Tips You’ll Love
- Use room temperature ingredients for the fluffiest texture.
- Rest the batter — it really does make a difference!
- Want to freeze some? Double the batch and store them in freezer bags. Reheat in a toaster or oven for a quick breakfast.
- Batter too thick? Add a splash of buttermilk. Too thin? Add a spoonful of flour.
- Use slightly higher heat and butter for crispy edges while still keeping the inside fluffy. Best of both worlds!
Pancake recipe is amazing. I didn’t make the compote, but I will the next time