Best Breakfast Pancakes


These pancakes, adapted from The New York Times Cookbook, are fluffy on the inside and crispy on the surface. Once you try them, you’ll wonder about all those boxed pancake mixes — these hardly require any more work and they’re twice as good. Plus, I’ll bet you’ve already got all the ingredients on hand.

Note: You may have to play with the heat setting as you cook. If it seems like pancakes aren’t browning, simply turn the heat up a bit.

Best Breakfast Pancakes

Print Recipe
Servings: 6-8 large pancakes
Total Time: 15 Minutes


  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup plus 2 tablespoons milk
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • Vegetable oil, for cooking


  1. Combine the flour, baking powder, sugar and salt in a bowl and mix well.
  2. Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.
  3. Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
  4. Heat a griddle or nonstick pan over medium-low heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.
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  • Todd Johnson

    Jennifer, I love your webpage. I am a pancake guy-aren’t we all? So accordingly, I wanted to share the Buttermilk Flapjack Recipe. Please try this one out. The recipe is from a country store in New Hampshire.

    2 cups flour
    2 tbsp. granulated sugar
    4 tsp. baking powder
    1 tsp. baking soda
    1 tsp. fine salt
    2 cups buttermilk
    4 tbsp. melted butter
    1 tsp. vanilla extract
    2 beaten eggs

    1. Put flour, sugar, baking powder, baking soda, and salt into a large bowl and whisk to combine; set aside.

    2. Whisk together buttermilk, butter, vanilla, and eggs in a medium bowl. Pour the buttermilk mixture into the flour mixture and whisk together until just combined to make a thick batter. (For tenderer flapjacks, don’t overmix the batter.)

    3. Heat an 8″ nonstick skillet over medium heat. Add 1 tbsp. butter and heat until the butter’s foam subsides. Ladle in about 1⁄2 cup of the batter. Cook the flapjack, turning once, until deep golden brown on both sides, about 5 minutes total. Transfer to a large plate; keep warm. Repeat process with additional butter and remaining batter to make 8 flapjacks in all. Serve hot, topped with butter and maple syrup and a dusting of confectioners’ sugar.

    Enjoy, your neighbor Todd Johnson

  • J.C.

    Made these for my kids this morning and added chocolate chips…they loved them! then again, who wouldn’t??!!

  • Candi

    Yummy! This receipe makes a perfect pancake!

  • Home Economics taught my son a buttermilk pancake recipe which is similar to Todd Johnson’s recipe and just a yummy as the one you have…….who knew that the 13 year old could love to cook. He also enjoys your blog and looks forward to sampling/trying the new recipes you come up with.

  • I wasn’t convinced that homemade was worth the effort… until now. These pancakes were simple, quick, and like silk in my mouth. Delicious recipe and I’ve already thrown the box mix in the trash. I’m officially a fan. Thanks for the great recipes! Keep them coming!!

  • Carol Herndon

    My family LOVES this recipe! I was wondering if you could use it for waffles too? Thanks, Carol

  • Lanikazi

    This was delicious! I added half a teaspoon of vanilla and let the batter sit a couple of minutes to thicken up before pouring in the skillet sprayed with Pam. I poured the batter in a glass measuring cup so I can easily pour it out. The batter made four 6 inch pancakes. I would make this again!

  • Robyn

    I will never buy boxed pancake mix again. Made them this am & the kids loved.

  • tawni

    I made these last weekend and the first bite I took I thought, wow, now I know I’m not going to eat the box stuff ever again. I keep vermont maple syrup in the freezer wich was the perfect icing on the pancake! The dry ingredients can be made ahead and left in container of plastic bag, which makes preparing them even quicker an easier.

  • Lisa S.

    I used Splenda instead of sugar, and added a bit of vanilla, and – secret ingredient – nutmeg! – a contribution from my 24-year old son. How’d he know?! DELICIOUS!

    Tip: Buy whole nutmeg instead of ground. It’s a cinch to grate with a microplane, and wow! the flavor really pops. Whole nutmeg never loses its potency.

  • Amanda Valenti

    I made these this morning because I didn’t have to go to work until 11….

    ….HEAVEN! I usually just use the out-of-the-box pancakes. These had so much more to them!

    avalenti6936 at yahoo dot com

  • Mrs Macaulay

    Made this and drop some blueberries in it , absolutely delicious!

  • Mike

    Made these Sunday morning. Chocolate chip for my daughter and blueberry for my wife and myself. It was great to hear my 10 year old daughter say that thet were incredible, amazing, and best ever. I’ll never make pancakes out of a box again.

  • Julie Backas

    Will never buy pancake mix again! My boys love these.

  • Ndlela

    These have become my go-to pancakes now. I have these several times a week.

  • Arnold

    Best Pancakes!

  • Dani

    This recipe is what my husband follows when I want pancakes! Spoiled, I know :) The only change we’ve made is to the flour. We do 1/2 c. whole wheat and 1/2 c. all purpose flour. Sneak some whole grains in there.

  • Crystal

    Ive never made homemade pancakes from scratch before until I came across your recipe. My daughter just loves pancakes! So for her cooking girl scout badge, I helped her make these. Literally the best pancakes… So big and fluffy! Both my daughter and I love the crispy edges. I’ve also added chocolate chips and blueberries…. Dee-lish!!! I’m never going back to box pancake mixes. :)

  • Karen

    I like to add a little bit of almond flavoring to pancakes and waffles……

  • Lauren

    What makes these pancakes turn out so fluffy? I never see pancakes like this.

    • Jenn

      Lots of baking powder and not too much liquid :)

  • Val

    Family and friends all adore these amazing pancakes. They are such a delicious treat either plain or studded with dark chocolate chips, blueberries or little pieces of strawberry. Yum!

  • Alex

    I had never made or tasted homemade pancakes till I saw this recipe! They were just AMAZING! ;D
    Thank you so much for sharing this!!!

    A hug from Dominican Republic!

  • MsLola

    This has become my favorite pancake recipe, I usually add blueberries……Yum!

  • Amy

    We loved how fluffy these pancakes were. My 2 year old devoured them.

  • Julie

    Best pancakes ever!! I add almond extract.

    • Jenn

      Like that idea, Julie…I love almond extract in anything :)

  • Andrea

    Unfortunately, this didn’t work out with gluten-free flour. I had heard that you can substitute gluten-free with regular flour in recipes depending on what you’re making. However, the strawberries and whipped cream helped!

  • Timma

    Holy crow! I am a picky pancake connoisseur. Those are without a doubt the best pancakes I have ever eaten.

  • Joe

    Amazing, fluffy pancakes! We added 1/2 teaspoon of cinnamon and 1/4 teaspoon of vanilla extract, and we cooked them in coconut oil, which is my FAVORITE way to make pancakes. Delicious.

    • Jenn

      Sounds delicious, Joe. I’ll be sure to try that next time :)

  • Melinda

    Another Once Upon A Chef recipe that is going into the family recipe book. I make this once a week.

  • Helen Browne


  • mallory

    we love these pancakes! my 6 and 4 year old can make them and it has become our saturday morning tradition. thanks for creating such a simple yet super delicious recipe!!

  • Sarah

    These were the best pancakes I’ve ever had!! The batter made 4 big ones and 2 small ones, and that was fine!! I made them for my brother and myself and we both could only eat 2!!! Sooooooo good! If making for a family of 5 or 6, double the recipie!!

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