This pancake recipe is the ultimate classic! Light, fluffy, and made with simple ingredients you likely already have in your kitchen. Easily turn it into buttermilk pancakes or mix up the flavors with blueberries, chocolate chips, nuts, and more. This is the only pancake recipe you’ll ever need!
Revolutionize your breakfast game by serving these pancakes with our Cinnamon Buttermilk Syrup.
Why Our Recipe
- Perfectly light and fluffy pancakes made with kitchen-staple ingredients.
- One bowl recipe that’s adaptable for buttermilk pancakes and more.
Nothing says “breakfast” like a batch of warm, fluffy pancakes. This recipe is your ticket to golden perfection every single time, and it’s so easy to make! With a quick substitution, you can whip up buttermilk pancakes or even prepare a pancake mix for those busy mornings. Plus, you can customize with blueberries, chocolate chips, or your favorite toppings.
Ingredients Notes
- All-Purpose Flour: Stick with regular all-purpose flour for fluffy results. Gluten-free options can work but may alter texture.
- Sugar: Just enough to add a hint of sweetness without overpowering the pancakes.
- Baking Powder and Baking Soda: These leavening agents ensure the perfect rise. Check expiration dates to avoid flat pancakes.
- Milk or Buttermilk: Regular milk works beautifully, but swap with buttermilk for a little tang.
- Eggs: Regular old Grade AA large eggs will do.
- Melted Butter: Melt on the stovetop or in the microwave.
Adding Extras
This recipe is incredibly versatile, making it easy to customize with your favorite mix-ins. Feel free to mix and match to suit your preferences or experiment with unique combinations like chocolate chip banana or blueberry almond!
Blueberries: Add up to ½ cup of fresh or frozen blueberries directly into the batter. For even distribution, sprinkle them on the pancakes after pouring the batter onto the skillet.
Chocolate Chips: Use up to ½ cup of semi-sweet, milk, or dark chocolate chips.
Nuts: Finely chop walnuts, pecans, or almonds and fold up to ⅓ cup into the batter for added crunch.
Spices: Add a pinch of cinnamon or nutmeg to the dry ingredients for a cozy fall or winter vibe.
Zest: Brighten up your pancakes with a teaspoon of lemon or orange zest.
Perfect Flipping
Preheat Properly: Heat your skillet or griddle over medium-high heat until it’s evenly warm. A drop of water should sizzle and evaporate on contact.
Oil or Butter: Lightly grease your pan with a thin layer of oil or melted butter. Wipe off excess with a paper towel for even cooking and no burnt edges.
When to Flip: Pour about ¼ cup of batter onto the pan. Wait for bubbles to form on the surface and for the edges to lose their glossy appearance before flipping.
Flip Gently: Use a thin spatula to carefully flip your pancake. Cook for an additional 1–2 minutes on the second side until golden brown.
Temperature Control: If pancakes are browning too quickly, reduce the heat slightly. It’s better to cook low and slow than to risk burning.
For Buttermilk Pancakes
Substitute milk with 1 cup of buttermilk for a fluffy buttermilk pancake. No buttermilk? Make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
Storage & Reheating Instructions
Storage completely cooled pancakes in an airtight container. Refrigerate for up to 3 days.
Freeze by laying pancakes flat on a baking sheet in a single layer and freeze for 1–2 hours. Once frozen, transfer to a resealable freezer bag and store for up to 3 months.
Reheat in the microwave in 20–30 second intervals until warmed through. For crispy edges, reheat frozen pancakes in the toaster.
More delicious pancake recipes…
Perfect Blueberry Pancakes
15 mins
Easy Oatmeal Pancakes
10 mins
Chocolate Pancakes
15 mins
Easy Apple Pancakes
15 mins
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 YouTube, our Facebook Page, or right here on our website with their corresponding recipes.
I made this recipe with whole wheat flour I had to add a little extra milk but they came out so fluffy no white flour necessary!!!! Thank you ?
Amazing! I had horrible luck with pancake recipes and gave up trying to find one. But I was out of mix and my family insisted on pancakes so I found this one and it turned out perfect! My daughter also had a good time making the batter . Great all around, thanks, will be putting this in my recipe box!
Can I easily halve the recipe and get 6 pancakes?
You sure can!
My batch made 7 so you should be fine.
This is the pancake recipe I’ve been looking for! They turn out so fluffy and perfect! Will definitely be my go-to pancake recipe from now on.
Do I have to use the baking soda?
Yes, every ingredient is important 😉
I made very tiny pancakes with this and it worked thankyou so much
Do you think that I could save the leftover batter for the next morning or iwould it not stay fresh in the fridge?
Yes, you can save the leftover batter for the next day.
Is the batter supposed to be really thick?
Not super thick. Add a little more milk to thin it out.
Really good recipe, but for some reason the batter came out wayyy too thick when I was making it. Had to add a bunch more buttermilk. Either way, the pancakes tasted incredible! Will make again!
Made these last night for one of my Sons and they are Deliciosa!! We’re making then tonight for dinner with bacon and sausage.. I’ll tell you.. I have never been a fan of pancakes. EXCEPT for Cracker Barrel’s. Now, I can make them AND eat and enjoy them. We made these with GREAT VALUE brand gluten free flour and buttermilk. I didn’t feel like melting the butter so I used 1/4 c avocado oil instead. Also, the batter gets puffed up and you can use as is or add the amount of milk that you personally like when you pour pancake batter.. and BTW.. these pancakes are worthy of 10 stars in my opinion!