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    Home » Breakfast

    Basic Pancake Recipe – An Easy Pantry Staple

    Published: Feb 19, 2020 · Modified: Jul 24, 2021 by Jessica Fisher

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    These easy pancakes are perfectly delicious and excellent for feeding a crowd. You can even make this basic pancake recipe as a mix or as a freezer meal!

    pitcher pouring syrup on stack of pancakes this …

    From tortillas and lefse to crêpes and pita, flatbreads are popular in every culture. And for good reason!

    Not only are they quick to prepare and simple to eat, they are also very satisfying. This makes them winners for a family menu.

    Economical and easily made from scratch, they can also feed a crowd with very little work. Plus, they taste great!

    In the United States, pancakes or flapjacks are the name of the game. If you’ve never made pancakes from scratch, today is the day to learn something new!

    plate of pancakes on breakfast table with other breakfast foods

    Homemade pancakes require a handful of ingredients and take just minutes to mix up.

    One thing that I love about this basic pancake recipe is that although they are so simple, I can vary the batter recipe as well as the toppings to suit my mood or whatever’s in the pantry.

    Basic pancake recipe ingredients

    • milk – Any milk will work in this recipe: low-fat, skim, whole, or even almond milk would work as well! For thicker, fluffy pancakes, use buttermilk.
    • eggs – Two eggs help to give this recipe structure and bind your ingredients together. 
    • oil – The oil provides fat and richness to the recipe. 
    • flour – I use unbleached all-purpose flour, but you can substitute whole wheat pastry flour if you want to make them more nutritious. 
    • sugar – You can use granulated white sugar or sucanat (natural cane sugar), but try substituting brown sugar (they will be a little moister).
    • baking powder and baking soda – these are leaveners to add height to your pancakes.
    • salt – I use 1 teaspoon fine sea salt. A little salt helps to balance the sugar in this recipe. 
    • butter (for frying) – Frying these in melted butter adds some great flavor!

    step by step photos

    How to make these easy pancakes

    • Combine all ingredients, except butter, in a large mixing bowl, stirring until smooth. I like to use a dough whisk. There may be a few lumps, but that is fine.
    • Heat large skillet or griddle until droplets of water sizzle when sprinkled onto cooking surface. Brush griddle with melted butter.
    • Pour batter, about ⅓ cup at a time onto griddle. This thin batter should spread itself into a medium circle. Cook until bubbles form in batter and start to pop. Flip with a pancake turner. Brush the cooked tops of cakes with more melted butter. Cook a minute or two more. Stack on a plate until all are cooked. This should make about 24 pancakes.
    • If preparing this as a mix to use later, place the dry ingredients in an airtight container such as a quart-sized mason jar or a ziplock bag. Mark the container with the wet ingredients to add later and cooking instructions. Store in pantry or freezer until ready to use.
    • For freezing: Either prepare the recipe as a mix (dry ingredients only) and store in the freezer for longest shelf life OR bake and cool the pancakes. Bundle them in stacks of three to four, wrap with plastic wrap and store in a ziptop freezer bag in the freezer.

    pancakes cooking on griddle

    Tips for making pancakes:

    • While it lends itself toward a heavy carbo load, a pancake dinner doesn’t have to be junky. Try buckwheat or whole wheat if you’d like to use a whole grain. Use yogurt or ricotta cheese to beef up the protein content. Top it with fresh fruit instead of syrups.
    • Baking powder typically present in pancakes reacts twice – once when liquid is added and once when baked. For the lightest pancakes, don’t mix the batter too far in advance of cooking. For the thickest, fluffiest, use buttermilk instead of milk.
    • You can make a baking mix for pancakes in advance, though. Simply assemble the dry ingredients in a bowl, jar, or bag. Keep it dry until you’re ready to mix it up.
    • Of course, if you don’t want your pancakes laden with butter and eggs, that’s okay too! You can use flax-seed meal instead of eggs. You can also try swapping some applesauce for oil or melted butter.
    • One of the great things about pancakes is that they’re pretty versatile. Experiment with adding different flavors with fresh fruit (diced or pureed), spices (think cinnamon or nutmeg), or even flavored extracts. The possibilities are endless. Get creative and see what winning combinations you can create.

    jar of basic pancake mix

    How to make pancakes ahead of time

    For over twenty years, pancakes have been a regular on our family menu. However, here’s a little secret, after awhile this mama got a little tired of measuring after being up all night with a baby and up early with hungry toddlers. I needed a way to make pancakes and keep my sanity, too.

    Enter: the homemade pancake mix.

    Yep, you read that right. I no longer mix up pancakes on the spot. I prep a bulk batch of pancake mixes to stash in the cupboard. I mark on the bag the wet ingredients that need to be added, so that I don’t even have to look up the recipe again.

    Why are my pancakes not fluffy? 

    We all want fluffy pancakes, am I right? The secret to getting fluffy pancakes is to make sure to not overmix your batter. Add the wet ingredients to the dry ingredients and then stir together just until combined. The batter should be lumpy. Don’t worry they will cook out.

    Made with milk, this recipe results in thin, tender pancakes. If you want the best fluffiest pancakes, use buttermilk.

    And, I’ve been known to prepare them for a quick pickup dinner when my other plans don’t pan out. Talk about the perfect item to add to your Pantry Challenge menu!

    overhead shot of breakfast table with pancakes fruit sausage and bacon

    Can I freeze pancakes?

    Absolutely you can! Pancakes are one of the baked goods that I love to freeze. You can have them on hand for a last minute dinner, or a busy morning. To freeze them, alow them to cool completely and then transfer them to a freezer plastic bag and freeze.  

    To reheat pancakes, thaw completely, reheat in a skillet on low heat.

    Pancake variations

    Don’t forget to read my Tips for Making Pancake Night a Success. And check out these other pancake recipes. 

    :: Multi-Grain Blueberry Pancakes
    :: 5-Grain Pancakes with Flax
    :: Pancakes with Apples and Whipped Maple Butter

    Tools I use to make this recipe:

    • stainless steel mixing bowls
    • Rubber spatula
    • silicone flexible turner
    • dough whisk
    • electric griddle

    breakfast plate with pancakes fruit and meat

    If you prepare this recipe, be sure to share a picture on social media and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
    pancakes arranged on a plate
    Print Recipe Add to Collection Go to Collections
    4.8 from 5 votes

    Basic Pancakes

    This simple pancake recipe is easily to prepare and perfect for feeding a crowd. There are several ways to make it freezer-friendly as well.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Breakfast
    Cuisine: American
    Servings: 24 pancakes
    Calories: 113kcal
    Author: Jessica Fisher

    Ingredients

    • 2 ¾ cup milk OR 3 ½ cups buttermilk
    • 2 egg
    • ⅓ cup neutral oil
    • 3 cup unbleached, all-purpose flour
    • 3 tablespoon granulated sugar
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • melted butter for frying the pancakes
    US Customary - Metric

    Instructions

    • Combine all ingredients, except butter, in a large mixing bowl, whisking until smooth. There may be a few lumps, but that is fine.
    • Heat large skillet or griddle until droplets of water sizzle when sprinkled onto cooking surface. Brush griddle with melted butter. Pour batter, about ⅓ cup at a time onto griddle. This should spread itself into a medium circle. Cook until bubbles form in batter and start to pop. Flip with a pancake turner. Brush the cooked tops of cakes with more melted butter. Cook a minute or two more. Stack on a plate until all are cooked. This should make about 24 pancakes.
    • If preparing this as a mix to use later, place the dry ingredients in an airtight container such as a quart-sized mason jar or a ziplock bag. Mark the container with the wet ingredients to add later and cooking instructions. Store in pantry or freezer until ready to use.
    • For freezing: Either prepare the recipe as a mix (dry ingredients onland store in the freezer for longest shelf life OR bake and cool the pancakes. Bundle them in stacks of three to four, wrap with plastic wrap and store in a ziptop freezer bag in the freezer.

    Notes

    Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Wrap in plastic wrap and place in a ziptop bag in the freezer for longer storage. Microwave or place in the toaster to reheat.
    Nutritional values are approximate and based on 1 pancake.
    To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.

    Nutrition

    Calories: 113kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 161mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 65IU | Calcium: 58mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    Basic Pancake Recipe

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    Comments

    1. Kelly

      January 05, 2022 at 11:51 am

      5 stars
      We’ve been using this recipe for a few years. My son mixes up the dry ingredients to have on hand (we use quart jars and weigh the flour-360g) and the other ingredients needed are written on the jar. It’s so handy to have this part ready to go!

      Reply
    2. Lynn from NC Outer Banks

      May 09, 2020 at 7:44 am

      5 stars
      Made these this morning in the midst of the pandemic. They were delicious. My DH commented that they tasted much better than the boxed mix we’d used up earlier. :)Thank you for sharing the recipe. I used buttermilk (powdered) as I didn’t have milk and they were quite fluffy and good. But I was wondering why more buttermilk is required than regular milk? I would have anticipated that it would be a 1:1 substitution. I’m going to make up the mix to have available for a crowd as I hope to host my children soon when travel is permitted again! Also, enjoying your daily Covid19 Instagram broadcasts. They’ve been helpful and I look forward to them!

      Reply
      • Jessica Fisher

        June 02, 2020 at 1:22 pm

        In my experience, the equal amount of milk makes very thin pancakes, while using buttermilk gives you the light and fluffiness.

        Reply
    3. Marci

      February 24, 2020 at 12:02 am

      My daughter was complaining we had no pancake mix yesterday. And now we have 4 DIY-Pancake mixes ready! This recipe was perfect timing. The mix and match muffin mix you have is the only way we make homemade muffins! Now Im adding the pancake mix
      thank you!!!!

      Reply
      • Marci

        February 25, 2020 at 9:06 am

        5 stars
        Made our first batch this morning- its a keeper. I used 1 cup of cake flour (before it goes bad) and 2 cups of unbleached flour, added one tsp vanilla. They were so good. We definitely cannot go back to store bought mixes. thanks!

        Reply
        • Jessica Fisher

          February 25, 2020 at 12:30 pm

          Yay! So glad to hear you liked it!

    4. Helen

      February 18, 2018 at 4:32 pm

      I just made these this afternoon and I have never had American pancakes but these were absolutely delicious and fluffy, thank you. I will definitely make these again. : D

      Reply
      • Jessica Fisher

        February 19, 2018 at 9:00 am

        So glad you enjoyed them, Helen!

        Reply
    5. Baylee

      April 10, 2017 at 6:36 pm

      We have followed the instructions step by step but the mixture is very watery. Any suggestions on how we can fix it?

      Reply
      • Jessica Fisher

        April 10, 2017 at 7:49 pm

        I am sorry to hear that it’s not working out. I’d whisk in about 1/4 cup to 1/2 cup more flour and see if it thickens up.

        Reply
    6. Marian

      January 07, 2017 at 7:36 am

      Can this recipe be halved, at least? I only have two kids and 24 pieces would be a LOT of pancakes. Thanks. 🙂

      Reply
      • Jessica Fisher

        January 07, 2017 at 4:05 pm

        Yes, or freeze them in short stacks to reheat on busy mornings. I only got two when I made them this morning. lol!

        Reply
    7. Rachel

      July 12, 2016 at 6:09 pm

      In your Not Your Mama’s book you have a recipe for oat pancakes that calls for oat flour. Where do you buy yours? I’ve checked in 3 different stores with not luck.

      Reply
      • Jessica Fisher

        July 12, 2016 at 7:29 pm

        I buy it at Sprouts usually or Amazon. Bob’s Red Mill Brand. If you can’t find it, you can grind rolled oats very fine in a food processor or just use an equal amount of unbleached flour.

        Reply
    8. Jolene

      February 23, 2016 at 10:24 am

      Very good recipe! It was the 1st of 3 of your pancake recipes I’ve tried. Although the other 2 were good, they didn’t disappear as fast as these did. I recently bought a griddle to save me some time instead of making one at a time…very time consuming lol. My kids are loving homemade pancakes verses the frozen from the store, and I feel better serving them. I think I’ll make some mixes of these today. Your scope reminded me I wanted to get some mixes on the shelf, thank you!

      Reply
      • Jessica Fisher

        February 23, 2016 at 10:38 am

        Yay! So glad you like it!

        Reply
    9. Isabella

      December 29, 2015 at 9:11 am

      These werent my favourite pancakes, i wouldnt usually put backing soda or powder in it. And i’d usually put vanilla

      Reply
      • Jessica Fisher

        December 29, 2015 at 10:17 am

        In the states, I’ve never seen a pancake recipe without baking soda or baking powder. Are yours more like crepes?

        Reply
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