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!
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!
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!
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 1/3 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.
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.
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!
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:
If you prepare this recipe, be sure to take a picture and hashtag it #GOODCHEAPEATS. I can't wait to see what you cook up!
Basic Pancakes
Ingredients
- 2 3/4 cup milk OR 3 1/2 cups buttermilk
- 2 egg
- 1/3 cup neutral oil
- 3 cup unbleached, all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- melted butter for frying the pancakes
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 1/3 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
Nutrition
