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.
Best pancakes I added blueberries loved them thank you for the recipe
I used whole wheat flour and it’s awesome .
Made them twice and both times came out great. Family loved them. I did use bread flour instead.
Best homemade pancake recipe I’ve found. Quick and tasted so much better than the box stuff. Made my own buttermilk with some fresh lemon juice right before and glad I did versus just using whole milk. Thank you!
Made this today added a cup of chocolate syrup and they came out awesome my fiancé never eats pancakes and today we couldn’t keep him off of them
These are delicious. I used whole wheat flour for 1/2 cup and all purpose flour for 1 cup, and it worked out well. I should have doubled the recipe for our family of four, because all I got was 4 medium to large pancakes.
Can i prepare the batter in advance and store it in the fridge overnight?
Yes
Made with bobs red mill gluten free 1:1 flour. Lovely! No one would know they’re gluten free. Personally I would add a tad more milk because the batter is quite thick but that’s more of a personal preference than anything. We made a 1/2 recipe and got 4 quarter-cup pancakes. Great for just the two of us, but I would probably double the original recipe if you’re cooking for more than 4 people (or if some of your four people are teenagers haha)
I’m also doing the same! Can’t wait to share results
I am a begginer and really young,but it still is so very helpful.I now know how to make pancake for my mom, brother, sister,and cousins!
I’m not that young but beginner as well. They came out great, tasty and fluffy!!
Love this recipe! Came together so quickly and easily. I’m just not sure about my yield. I doubled the recipe, but only got 15 1/4th cup pancakes. Just enough for my large family. I’ll definitely be using this one again.