Pancakes are a timeless favorite for breakfast, brunch, and even breakfast-for-dinner. They offer versatility in presentation, whether served in a towering stack or enjoyed one by one straight from the pan. This pancake recipe is ideal for weekend mornings or brunch gatherings. It’s simple, satisfying, and sure to be a crowd-pleaser. For more Easy Pancake variations recipes, check out these Blueberry pancakes, Buttermilk Pancakes, and Banana Pancakes.
Jump to:
- What Are Pancakes?
- What Are Pancakes Batter?
- What’s the Difference between Pancake Batter and Waffle Batter?
- Common Substitutions for All-Purpose Flour in Pancakes
- 5 Creative Pancake Toppings
- Pancakes Ingredients
- Tools you’ll need
- How to Make Pancakes
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Pancakes
- FAQ
- Related Recipes:
- Watch How to Make Homemade Pancakes
- 📖 Recipe
What Are Pancakes?
Pancakes are light, flat cakes made with flour, eggs, milk, and butter, usually prepared in a skillet or on a griddle. They can be sweet or savory to complement the rest of the meal and contain many delicious mix-ins for creative variations.
What Are Pancakes Batter?
Pancake batter is the base for making pancakes, also known as hotcakes, griddle cakes, or flapjacks. A basic pancake batter contains milk, sugar, flour, and baking powder. You can also include eggs, vanilla, or additional dry ingredients, such as chocolate chips or blueberries, to make specially-flavored pancakes.
What’s the Difference between Pancake Batter and Waffle Batter?
Pancake batter and waffle batter contain the same essential ingredients, but there are fundamental differences between these breakfast foods:
- Proportions: Waffle batter contains more sugar, butter, and eggs than pancake batter, making it a richer batter with higher fat content. Pancake batter contains more milk than waffle batter.
- Texture: The best waffles are fluffy on the inside and crispy on the outside. The extra sugar in the waffle batter caramelizes and gives the waffles a golden exterior. In addition, the extra fat content produces a crispy exterior. It prevents the waffle from sticking to the waffle iron. (Belgian waffle recipes contain pearl sugar, which creates an even crispier exterior than traditional waffles.) The pancakes are also brown, but the low amount of sugar and a higher volume of milk in the batter makes the pancakes soft and mushy.
- Leavening agent: Most waffle batter contains baking powder or baking soda to achieve a fluffy interior. American pancake recipes also contain leavening agents, but UK pancakes tend to be flatter and resemble crêpes.
- Consistency: Waffle batter is thicker than pancake batter; this thicker consistency allows waffle batter to be poured into a waffle iron without spilling over the sides. Pancake batter is looser and can be easily poured into a round shape.
Common Substitutions for All-Purpose Flour in Pancakes
Play around with the flour you use in pancakes for different flavor profiles and textures. Go for wholesome grains or make your pancakes gluten-free. Try:
- Brown rice flour
- Whole wheat flour
- Corn flour
- Buckwheat flour
- Oat flour
- Gluten-free flour.
5 Creative Pancake Toppings
The following are some suggestions for spicing up your pancakes with various add-ins and toppings:
- Blueberries: For even distribution, you can also place blueberries directly onto pancake batter after you’ve ladled them into the pan. Be sure to add more batter over the top if you can, so they don’t burn once you flip them, and they’re good and sealed. Check Out this Blueberry recipe!
- Chocolate chips: For a swirl effect, choose smaller chips (about ½ to 1 cup, depending on preference) and mix directly into the batter.
- Raspberries: For lightly Fuschia pancakes with a tart kick, gently mix 1 pint of raspberries into the batter.
- Walnuts or pecans: Chop finely before adding to the batter.
- Cinnamon apple: Peel and slice 2-3 apples into ½-inch wedges, then cook in 1 tbsp butter with ½ to 1 tsp cinnamon, 1 tsp brown sugar, and 1 tsp lemon juice. Cook until soft and caramelized.
Jump to:
- What Are Pancakes?
- What Are Pancakes Batter?
- What’s the Difference between Pancake Batter and Waffle Batter?
- Common Substitutions for All-Purpose Flour in Pancakes
- 5 Creative Pancake Toppings
- Pancakes Ingredients
- Tools you’ll need
- How to Make Pancakes
- Substitutions
- Variations
- How to Serve
- How to Store & Re-Heat
- Make-Ahead
- How to Freeze
- Tips for Making The Best Pancakes
- FAQ
- Related Recipes:
- Watch How to Make Homemade Pancakes
- 📖 Recipe
Pancakes Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Flour: While all-purpose flour is the most common, you can get creative with whole wheat or other types of flour.
- Eggs: Bring your eggs to room temperature before mixing them into your batter for optimal results.
- Milk or buttermilk: Dairy and eggs whisked together to provide the lift required for fluffy homemade pancakes.
- Butter: Use unsalted butter to control the taste of your pancakes.
- Baking powder: Baking powder, which contains baking soda, reacts with the other ingredients to create a rise in the batter.
- Sugar: You can use Granulated sugar or Powdered sugar for this breakfast Pancake recipe.
- Salt: A pinch of salt balances the flavor profile.
- Clear Vanilla: Pure vanilla extract can be used instead of clear vanilla. I love using this Clear Vanilla; the scent is nostalgic and comforting.
Camila Made Tip: If you’re a fan of vanilla like me, I highly recommend purchasing a gallon of clear vanilla and adding some vanilla beans to enhance the flavor. Simply add as many vanilla beans as you’d like to make the extract more concentrated. Keep it in your pantry for easy access whenever you need it.
This delicious vanilla bean blend is perfect for homemade pancakes and any baked goods such as cakes, cookies, and more. When you run out, simply refill the gallon with another one. This homemade vanilla extract or flavoring can also be made with vodka instead of clear vanilla, but be sure to let it sit for 3 to 6 months before use to allow the flavors to concentrate. However, if you want to use it right away, using clear vanilla ensures an immediate, flavorful result.
Tools you’ll need
- Large Mixing Bowl
- Medium Mixing Bowl
- Measuring Cups and Spoons
- Liquid Measuring Cup
- Non-stick skillet
- Whisk
How to Make Pancakes
Note: The full instructions are provided in the recipe card below.
In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the milk, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don’t overmix; small flour lumps are okay; set aside for 10 minutes.
Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
Using a 1/2 measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter’s top side, about 3 to 4 minutes.
Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 to 2 more minutes. Repeat with the remaining batter, greasing the pan with additional butter or oil if too dry. Serve these Fluffy pancakes with a drizzle of pancake syrup, honey or maple syrup.
Substitutions
- Avocado Oil: Use clarified butter or any neutral-flavored oil instead of avocado oil.
- Sugar: You can use light brown sugar or confectioner’s sugar instead of granulated sugar.
- Flour – You can replace half the all-purpose flour with whole-grain pastry flour. See Common Substitutions for All-Purpose Flour in Pancakes👆
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg, cloves, allspice, or pumpkin spice.
- Milk: Non-dairy milk substitutes can be used in place of milk. If you don’t have buttermilk on hand, you can make your own by adding 2 tablespoons plus 2 teaspoons of lemon juice or white vinegar to a measuring cup. Then pour milk to 2 -1/4 mark. Allow the mixture to sit for 5-10 minutes before use.
Variations
- Blueberry Pancakes: Blueberries are a classic topping for pancakes, and they can be mixed into the batter or added as a topping.
- Chocolate Chip Pancakes: Chocolate chips can be mixed into the batter or sprinkled on top of the pancakes before cooking.
- Banana Pancakes: Mashed ripe bananas can be added to the pancake batter to create a sweet and flavorful variation.
- Pumpkin Pancakes: Pureed pumpkin and spices can be added to the batter to create a seasonal variation perfect for fall.
- Oatmeal Pancakes: Rolled oats can be added to the pancake batter to create a hearty and filling variation.
- Cinnamon Roll Pancakes: Pancakes can be flavored with cinnamon and topped with a cream cheese glaze for a twist on the classic cinnamon roll.
- Lemon Pancakes: Lemon zest and juice can be added to the pancake batter for a bright and tangy variation.
- Red Velvet Pancakes: Cocoa powder and food coloring can be added to the pancake batter to create a vibrant and decadent variation.
- Peanut Butter Pancakes: Peanut butter can be mixed into the batter or used as a topping for a rich and nutty variation.
These are just a few examples, and the possibilities for pancake variations are endless!
How to Serve
Enjoy pancakes as a side dish or accompaniment to many dishes, including:
- Scrambled Eggs.
- Oven Baked Bacon.
- Drizzle with pancake syrup, honey, or maple syrup for a burst of sweetness.
How to Store & Re-Heat
Pancakes are best enjoyed fresh out of the skillet, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat: Microwave until warm through, about 15 seconds.
Make-Ahead
Pancakes can be made a day ahead—store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or an oven preheated to 350 degrees Fahrenheit for 8 to 10 minutes or until warm; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
How to Freeze
Pancakes can be frozen for up to 3 months: After they are completely cooled, place a sheet of parchment paper between each pancake and stack them together. Double wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop.
They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
Tips for Making The Best Pancakes
- Don’t overmix: You want little air pockets throughout the finished pancakes, and overmixing will knock all the bubbles out of your batter. Also, gluten begins to form as soon as the flour interacts with the wet ingredients; work it too much, and you’ll have a tough, too-spongy pancake.
- Use cast-iron: For even heat distribution when cooking, use a heavy non-stick griddle or a well-seasoned cast-iron skillet.
- Make a test batch. Your first round is a test batch that will allow you to practice your flipping technique and adjust heat accordingly. No one has to see (or eat) these but you😁!
- Avoid squishing with the spatula. After you flip, don’t press down with your spatula. This one seems obvious, but let the pancake do its thing naturally—remember, you don’t want to squish the lift.
FAQ
Pancakes which flour to use?
For different flavor profiles and textures, you can play around with the flour you use in pancakes. Go for wholesome grains or make your pancakes gluten-free. Try:
- Brown rice flour
- Whole wheat flour
- Corn flour
- Buckwheat flour
How many pancakes is a serving?
A serving of pancakes is generally considered to be 1-2 pancakes, depending on their size.
What are the basic ingredients for pancakes?
The basic ingredients for pancakes are flour, baking powder, salt, sugar, eggs, milk, and oil or melted butter.
Can I make pancakes without eggs?
Yes, there are several egg-free pancake recipes available, including recipes using substitutes such as applesauce, or yogurt.
Can I make pancakes gluten-free?
Yes, you can make gluten-free pancakes by using a gluten-free flour blend instead of regular flour.
How do I make pancakes fluffy?
To make fluffy pancakes, it’s important to mix the batter gently, avoid over-mixing, and let the batter rest for a few minutes before cooking. Using a combination of baking powder and baking soda can also help create a light and fluffy texture.
How do I make pancakes crispy?
To make crispy pancakes, you can use a non-stick pan, heat the pan to a high temperature, and use a small amount of oil or melted butter to cook the pancakes.
Can I freeze pancakes?
Yes, you can freeze pancakes by placing them in an airtight container or plastic bag. To reheat, simply place the frozen pancakes in the microwave or on a oven until warm.
Can I add toppings to pancakes?
Yes, you can add various toppings to pancakes, such as fruit, syrup, nut butter, or whipped cream. The possibilities are endless!
Related Recipes:
- Chinese Scallion Pancakes
- Cheesy Corn Pancakes
- Blueberry Buttermilk Pancakes
- Buttermilk Pancakes
- Banana Pancakes
Watch How to Make Homemade Pancakes
Did you make this recipe?
📖 Recipe
Pancakes
Ingredients
- 312 g (2-1/2 cups) of all-purpose flour, spooned, leveled off with the back of a knife
- 1-1/2 tablespoons baking powder or 2 tablespoons for even fluffier pancakes
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar or powdered sugar
- 1-1/2 cups whole milk
- 2 large eggs room temperature , beaten
- 4 tablespoons unsalted butter or shortening , melted
- 3 teaspoons pure vanilla extract or clear vanilla
- 1/4 teaspoon ground cinnamon
- Avocado oil, shortening or cooking spray as needed
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon, and salt. In a separate medium bowl, whisk together the milk, vanilla extract, and eggs. Add the wet ingredients along with the melted butter to the dry ingredients. Gently whisk until just combined but still lumpy- don't overmix; small flour lumps are okay.
- Heat a drizzle of vegetable oil or clarified butter (like ghee—regular butter will burn; I like to use Avocado oil) on a non-stick skillet over medium heat, then reduce heat to medium-low to avoid scorching your first round.
- Using a 1/2 measuring cup, ladle pancake batter into rounds; use the back of the cup to help spread them out evenly. Cook until pancakes are firming up around the edges and little bubbles appear on the batter's top side, about 3 to 4 minutes.
- Flip to the second side, and cook until golden brown, adjusting heat as needed, about 1 to 2 more minutes. Repeat with remaining batter, greasing the pan with additional butter or oil if too dry. Serve with a drizzle of honey or maple syrup.
Notes
- How to Serve: Enjoy pancakes as a side dish or accompaniment to many dishes, including Scrambled Eggs. Oven Baked Bacon. Drizzle with pancake syrup, honey, or maple syrup for a burst of sweetness.
- How to Store & Re-Heat: Pancakes are best enjoyed fresh out of the oven, but they can be stored in an airtight container in the refrigerator for up to 3 days. To reheat: Microwave until warm through, about 5 to 8 seconds.
- Make-Ahead: Pancakes can be made a day ahead—store in an airtight container in the refrigerator for up to 3 days. Reheat in a warm oven for 5-8 minutes. Pancake batter can be made a day ahead and kept covered in the fridge. Bring the batter to room temperature before cooking the pancakes. To keep them warm while cooking them, you can keep them in a 180 F oven.
- How to Freeze: Pancakes can be frozen for up to 3 months: After they are completely cooled, place a sheet of parchment paper between each pancake and stack them together. Double wrap the stack of pancakes with plastic freezer wrap or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw for 3 to 4 hours on the countertop. They can be reheated in the microwave or an oven preheated to 375 degrees Fahrenheit for eight to ten minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
