Welcome to the world of perfect pancakes—a world where fluffy meets golden, and breakfast becomes a celebration. With a recipe that’s versatile enough to transform into a handy pancake mix, create classic buttermilk pancakes, or take a wholesome turn with whole wheat options, the possibilities are endless. Imagine serving up a stack of warm, freshly-cooked pancakes on a busy weekday morning or during a relaxed weekend brunch. The beauty of this recipe lies in its simplicity and adaptability; it promises to deliver comfort on a plate, no matter which variation you choose. So grab your apron, and let’s turn those everyday ingredients into something extraordinary!

A large stack of pancakes with syrup being drizzled on top.

Ingredients & Substitutions

Each ingredient in your pancakes play a vital role in achieving the desired taste and texture. Don’t worry if you’re missing an item or catering to specific dietary needs; many ingredients can be swapped with suitable alternatives. Let’s dive into the details and explore some practical substitution options to ensure that your pancakes are not only delicious but also cater to everyone at the table.

The raw ingredients needed to make pancakes on a clean counter.
  • All-purpose flour: The foundation of your pancake. For a healthier twist, whole wheat flour or a cup-for-cup gluten-free flour blend can be used.
  • Sugar: Gives a subtle sweetness. Honey or maple syrup can also be used in equivalent quantities. For those monitoring sugar intake, try alternatives like stevia or agave nectar.
  • Milk or buttermilk: Buttermilk gives a slight tang and fluffiness, but any dairy or plant-based milk will do.
  • Eggs: They provide structure. For a vegan alternative, flax eggs or a commercial egg replacer can be used.
  • Butter: Adds richness. Refined coconut oil or vegetable oil can be an alternative.

Frequently Asked Questions

Can I use whole wheat flour?

Yes! Whole wheat flour can be used interchangeably in this recipe. Please keep in mind that the use of whole wheat will make for a more dense pancake. You can use partial whole wheat to retain a bit of fluffiness.

See our post on healthy whole wheat pancakes for more information.

Can I use dairy-free milk?

Absolutely! Almond, soy, or oat milk are all great substitutions.

Can I double or triple this recipe?

Absolutely! If you want leftovers, go ahead and double or triple (or more!) this recipe. Be sure to freeze any leftovers that you won’t be able to consume in the week.

Can I make buttermilk pancakes with this recipe?

You can easily substitute buttermilk in place of the milk to turn it into a buttermilk pancake recipe. If you don’t have buttermilk on hand, you can always use buttermilk substitutes.

Why should I sift the flour for pancakes, and how do I do it?

Sifting flour for pancakes is an important step that can make a noticeable difference in the outcome. The primary reason to sift flour is to aerate it, which helps make your pancakes lighter and fluffier. Sifting also breaks up any lumps and ensures the flour is evenly mixed with other dry ingredients like baking powder, baking soda, and salt.

To sift flour, you can use a flour sifter or a fine-mesh strainer. Simply measure the needed amount of flour, then gently tap the sifter or shake the strainer over a bowl, allowing the flour to fall through. If you’re combining the flour with other dry ingredients, you can add them to the sifter or strainer together and sift them into the bowl at the same time. This process contributes to a smooth, well-integrated batter and is especially helpful for achieving the perfect texture in your pancakes.

How do I make this recipe into a pancake mix?

Combine flour, sugar, baking powder, baking soda, and salt in a bowl. Transfer to a resealable plastic bag or airtight storage container for storage.

When ready to use, mix with:
1 cup milk
2 eggs
1/4 cup melted butter

If you want to double, triple, or quadruple the recipe, you will need to use 1 3/4 cup of the pancake mix to combine with the wet ingredients.

Can I add blueberries or chocolate chips?

Yes! Blueberries or chocolate chips can be folded into the pancake batter, or you can add them in after you scoop the batter onto a griddle to form designs or patterns. Use up to 1/2 cup of either blueberries or semi-sweet chocolate chips in this recipe.

How do I know when to flip the pancakes?

Pancakes should be cooked on a flat surface over medium high heat. When bubbles start to form on the top and the edges start to lose their shine, you’ll know it is time to flip. Your pancake should be golden brown on each side.

Visual Guide to Making Pancakes

Process shots to show how to make pancakes from start to finish.

Adjusting Size & Thickness

The size and thickness of pancakes are more than just a matter of preference; they can define the texture and taste experience of your breakfast. Whether you like them thin and crepe-like or thick and fluffy, knowing how to adjust your batter and cooking technique is key.

For Thinner Pancakes:

  • Batter Consistency: Aim for a slightly runnier batter. Adding a bit more milk or water can thin out the batter. The thinner the batter, the more it will spread on the griddle, resulting in a thinner pancake.
  • Pouring Technique: Use a ladle or a measuring cup to pour the batter onto the griddle. Gently swirl the batter to spread it out for an even, thin pancake.
  • Cooking Time: Thinner pancakes cook faster, so keep an eye on them. They usually require less time on each side to achieve that perfect golden color.

For Thicker Pancakes:

  • Batter Consistency: Thicker pancakes require a batter that’s more on the dense side. If your batter is too runny, add a little more flour to achieve the desired consistency. The batter should be thick enough to slowly spread when poured onto the griddle but not so thick that it stays in one place.
  • Spoon or Scoop: Use a spoon or an ice cream scoop to pour your batter onto the griddle. This helps in maintaining a consistent size and shape, and the batter won’t spread as much, resulting in thicker pancakes.
  • Low and Slow Cooking: Thicker pancakes need a bit more time to cook through without burning the exterior. Cook them on a slightly lower heat setting for a longer time. This ensures that they cook through the middle without the outside getting too dark.


Pancakes are too thin or too thick.

  • Solution: If the batter is too runny, add a spoonful of flour to thicken it. If it’s too thick, add a splash of milk. The batter should pour easily but still be able to hold its shape on the griddle.

Pancakes are flat and not fluffy.

  • Solution: Ensure your baking powder and baking soda are fresh, as they lose potency over time. Also, be careful not to overmix the batter; lumps are okay as they help keep the pancakes fluffy.

Pancakes stick to the griddle.

  • Solution: Make sure the griddle is properly greased with butter or oil. If using a non-stick spray, apply it away from an open flame, and never spray it directly on a hot pan.

Pancakes aren’t browning well.

  • Solution: A little sugar in the batter encourages browning. If you’ve reduced the sugar, that might be the cause. Also, a griddle that’s not quite hot enough can prevent that perfect golden-brown color.

Topping Ideas

Pancakes are a canvas for flavors! Beyond the classic syrup or liquid cinnamon roll syrup, consider toppings like homemade fruit compotes, yogurt drizzles, nut butter, whipped cream, or even savory twists like avocado slices. And when seasons change, embrace the flavors – think apple-cinnamon compotes in the fall or fresh berry medleys in the summer.

Tips From the Chef

  • Let the batter rest for 5-10 minutes; it allows the ingredients to meld.
  • Don’t over-mix; it can make your pancakes tough.
  • Cook a small test pancake to check the heat of your griddle and the consistency of your batter. This “sacrificial pancake” can help you make necessary adjustments.
  • Flip your pancakes when you see bubbles forming on the surface and the edges starting to look set.
A stack of thick pancakes with a pat of butter on top and syrup being drizzled over the top.

Storage, Freezing & Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to three days. For freezing, place them in a single layer on a baking sheet lined with parchment paper, freeze until solid, then transfer to a zip-lock bag and store for up to two months. Reheat in a toaster, oven, or microwave until warmed through.

More Fabulous Pancake Recipes

Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.