Before we delve into an explanation of how to make pancakes, let's acknowledge an oft-unspoken truth: there's nothing wrong with using boxed pancake mix. If you have a go-to packaged mix that you love, that you've used for years, that you've become so in-sync with that you can add just the right amount of liquid without measuring, then relax—there's no shame in your flapjack game.

Now that we've gotten that out of the way, it's time to acknowledge another oft-unspoken truth: making your own pancake mix is incredibly easy and uses ingredients you probably already have in your pantry. If you happen to find yourself mix-less on a weekend morning (the horror!), or just want an easy way to upgrade your typical short stack, follow along with our easy guide for how to make pancakes from scratch.

How to Make Pancake Batter

What You Need:

1 1/2 cups of flour

1 1/2 tsp. baking powder

1 tbsp. sugar

1/4 tsp. salt

1 egg

1 1/2 cups of milk (use more or less depending on how thick or thin you like your pancakes)

2 tbsp. melted butter

What to Do:

1. Whisk together flour, baking powder, sugar, and salt. Gently whisk in egg, milk, and melted butter until just incorporated (lumps will remain).

2. Heat some additional butter or oil in a skillet over medium-high heat. Pour or ladle about 1/4 cup of the batter onto the hot skillet.

3. Wait for bubbles to form on the batter surface (approximately 2 to 4 minutes) before flipping. Flip and cook the opposite side just until browned.

4. Top with maple syrup or powdered sugar and enjoy!

This pancake recipe is a basic one that gives you lots of room to tweak and add your own signature flourishes. Or you could take the advice of some of these professional chefs, who gave us their super-secret tips for making out-of-this world pancakes.

Pancake Tips and Tricks from Professional Chefs

Add Puréed Fruit:

"I love to blend some blueberries and bananas and add it to the pancake mixture. It adds a great flavor and color!" – Justin Frank, director of operations at S&M Sausage and Meat in San Diego

Mix Up the Dry Ingredients:

"Adding cornmeal [to replace half the flour in] the pancake batter makes for a delicious, textured pancake." – Chef Patricio, sous chef at Austin's Ale House in Queens, NY

"Don't be afraid of spices and surprising ingredients." – Kristina Walgenbach, kitchen manager at DeaFined Restaurant in Vancouver, BC

...or the Wet Ones:

"When making totally from scratch, whip egg whites to stiff peaks, fold with finesse, and use clarified butter when cooking." – Ryan Primo Nuqui, chef de cuisine at Bacchanal Buffet at Caesars Palace in Las Vegas

Be Patient:

"Once you mix the wet ingredients with the dry ones, don't over mix. The gluten in [the mix] becomes too tough. ... Lumps are OK. Also, after mixing, let the batter rest for several minutes before cooking [the pancakes]." – Ali Omar, chef and owner of Ceedo's Eatery in Stow, OH

Try Unexpected Flavor Combinations:

"Grate a green apple into [the batter] before cooking (trust me)." – Russell Auckbaraullee, owner and chef of Penthouse Catering in Toronto

"Toasted walnuts, high-quality dark chocolate, and fresh white peach." – Sami Mousattat, general manager at Dark Table in Vancouver, BC