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Best Breakfast Pancakes
Fluffy on the inside and crispy on the surface, these are the best breakfast pancakes you’ll ever try.
Adapted from The New York Times Cookbook, these pancakes are fluffy on the interior and crispy on the exterior. 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.
You may also like
- Banana Pancakes
- Pumpkin Pancakes
- Blueberry Buttermilk Pancakes with Blueberry Maple Syrup
- Old-Fashioned Yeasted Waffles
Best Breakfast Pancakes
Fluffy on the inside and crispy on the surface, these are the best breakfast pancakes you’ll ever try.
Ingredients
- 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
Instructions
- Combine the flour, baking powder, sugar and salt in a bowl and mix well.
- 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.
- 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.
- Heat a griddle or nonstick pan over medium 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.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
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Hubby & I had these for breakfast this morning. I followed the recipe as written and added a 1/4 teaspoon of cinnamon. They were easy to make and so delicious! We intend to make them again. Thank you for your recipes.
Have loved every recipe on your site, so I think I did something wrong this morning when I made these (despite it being a seemingly simply recipe to follow). I can’t figure out why, but the pancakes had a bitter taste to them as well as a bitter/sour aftertaste. I followed measurement. I am wondering if it had anything to do with the oil sitting in the pan too long, but otherwise cannot figure it out. Any suggestions for this?
Hi Sarah, Sorry you had a problem with these. Too much baking powder can cause a bitter taste. Is there any chance you may have made a measuring error with it?
Loved the pancakes. Super easy and delicious- I added chocolate chips and we ate them without maple syrup. Def will be making these again!
Great recipe for pancakes. So light and fluffy. I’ll try the banana pancake recipe next.
My three favorite pancake recipes in the whole world are this one and your banana and blueberry pancake recipes. (I just haven’t tried the pumpkin recipe yet.) Have been making pancakes for decades, but these are the best! However, despite having made this recipe many times and memorizing it, I got distracted today and apparently added the salt, then got the tablespoon and accidentally added MORE salt instead of the sugar. Yikes! That is not a tasty revision – in fact they were not edible and I don’t recommend trying ANY variations to this recipe. I’ve learned a lesson about attentiveness. Thanks for all you do!
Would I face any problems using self raising flour? Thanks
Hi Tracy, I haven’t made these with self-rising flour, so I can’t say for sure. Here’s some more info that may help. Please LMK how the pancakes turn out if you try them with self-rising flour!
Thank you Jenn!! Your “tried and perfected” recipes are a Godsend. They always work. I doubled the recipe, my kids and husband devoured them immediately they got off the pan. And as usual, there were no such thing as leftovers. Thank you 🙂
Any modifications to this recipe if using high gluten flour? Thanks!
Hi Christine, I’m not familiar with high gluten flour, so I don’t’ know if any adjustments would be needed. I’m sorry!
I would love to know ingredient amounts and baking instructions to make this in a 17X11 sheet pan.
Sounds like a great idea, but not really sure how to convert it. You may want to look for a recipe that’s designed to be baked in a sheet pan. (But if you happen to try this in a sheet pan, please LMK how it turns out!)
I’ve made these pancakes literally more than a hundred times and they turn out great every single time. I made them for guests this morning for breakfast and they were blown away. Thank you so much!
These turned out good but I added vanilla as well. I noticed a slight spongy consistency so I would add a little less baking powder next time.
These were everything a pancake should be! Simple, light, fluffy, crisp around the edges and delicious!! I added a little vanilla flavoring, strawberries and used buttermilk.This is my go to recipe, no need to look any further! Simply delicious!
It was a bit hard to flip them, but overall easy, quick, and delicious!
I loved these. Made exactly except used buttermilk powder and water instead of milk, just because I had it. Thanks, perfect texture and flavor. Added a little vanilla too. Yum!
Absolutely amazing! A way to make it more flavorful is to cook it in lard.
idk. Mixed everything and the moisture was like water. Added a bit flour, and inside of the pancake was like rubber…
This is my go to pancake recipe. It’s so perfect! I healthified it a bit this morning by replacing 1/2 cup AP flour with whole wheat pastry flour. I also added 1/4 cup apple sauce and ground 1/4 cup rolled oats. I threw in the ground oats to the mixture at the very end. The apple sauce I just added to the egg mixture. Pancakes still came out great!
We love your pumpkin and banana pancakes!!!! Now I’d like a good chocolate chip pancake recipe, (my daughter’s request) but I’m hesitant to try other sites. Could I convert this recipe to chocolate chip pancakes by simply adding chocolate chips?
Yes, A.Lo, you can definitely add chocolate chips to these. Hope your daughter enjoys! 🙂
This recipe wa the first time my pancakes came out absolutely perfect! Crispy on the outside, light and fluffy in the inside. Delicious!
Metric doesn’t work-would be easier for flour. Thanks!
Sorry about that, Jen – I just fixed it. Hope you enjoy! 🙂
These pancakes are PERFECT! They are fluffy and have great height (normally mine end up flat). They get nice and crisp on the outside which is sooo yummy! Great recipe!
Very delicious and fluffy. I have been trying different recipes and this one is the best so far. I followed the recipe exactly and it made 8 yummy thick (but light) pancakes.
This is now my standard pancake recipe—so thick, puffy and delicious! I’ve done them with many different add-ins—do yourself a huge favor and make them with a big fistful of sweetened shredded coconut! Sublime.
Great every time we have it. They really are the “Best Breakfeast Pancakes!”
Soooo light and fluffy with a wonderful taste!!! I substituted mine with heavy cream and light brown sugar since that’s all I had at the time and it still came out great.
Love the pancakes. They’re light, fluffy and delicious. It’s a staple for mornings in my house hold.
This is my go-to pancake recipe, my whole family loves them and they freeze really well. I have a question – Has anyone tried any healthier variations of this recipe? I doubled the recipe and substituted 1/2 cup of the AP flour with WW flour (so 3 to 1 ratio). The pancakes came out great! I’m wondering if anyone else has had success with other healthy swaps? I would love to know details. Maybe adding in some oat flour would be good? I’m thinking of adding 1/2 slightly ground up rolled oats & maybe roasting them before adding them to the batter.
I often do a half flour and half with oat meal, for any pancake recipe, tastes delicious and much healthier!
Hi Jenn,
I’m on a mission to make pancakes for about 60 people and would like to adapt your recipe (based on the glorious reviews :D). I would like to make big batches in one go. Can you please let me know if I could make say 5-7 batches in one go? Will the recipe work for this? Also I’m assuming you would recommend making the batter just before use, and not the night before (refrigerated)? Many thanks, Hunny 😀
You can put all the dry ingredients together ahead a few days, the wet ingredients together few days before and mix everything the day of to ensure you get maximum height.
These pancakes are great – and I love the cookbook too! Last few times I’ve made them, though, the batter has not been consistent. The pancakes have been coming out too “thick” and the batter is very airy. I’m using the exact same ingredients/measurements. Thank you!
Hi Christine, There’s always a little variation with pancake batter (and this is a thicker one) but if it seems too thick, go ahead and add a few more tablespoons of milk.
This recipe has become our failproof pancake recipe. Love it!
So good, this will be our new fave recipe from now on.
Hi Jenn
Firstly thank you! I’ve made this pancake recipe regularly for about a year and it always works beautifully.
I’d like to make ricotta pancakes – has this recipe been tested by just adding ricotta? Would I need to change anything?
Many thanks in advance
Gemma
So glad you like these Gemma! No, I’ve never made these using ricotta, so I can’t say how it would impact them. Please let me know how they turn out if you try it!
Hi Jenn
Thanks for your response. Tried making the recipe with ricotta – it turned out great! I put in about half a cup – next time I think I’ll reduce as it makes the pancake a bit wetter. They still came out fluffy though!
Good to know, Gemma – thanks so much for the follow-up. (I’m sure other readers will appreciate knowing about the alternative!) 🙂
I’m looking forward to trying this recipe. I’m curious if anyone has mentioned having luck making these with GF flour? I’ve subbed Bob’s Redmill 1:1 in several of your muffin recipes with great results. This will be the first using it for your pancakes. Wish me luck!
Hi Emily, there is one reader who commented that the didn’t have luck with gluten-free flour when she made these (but that was back in 2013 and I know that these flours have probably improved since then). If you do end up trying them, I’d love to hear how they turn out!
Best pancake recipe ever! Super easy. Way better than boxed mix. Thanks again Jenn for another perfect recipe. Can’t wait for your cookbook to arrive on my doorstep.
Just made your pancakes for breakfast and they were wonderful! So light and fluffy, absolutely delicious! And so easy to make. Definitely satisfied my craving for pancakes and I will be making them again often. Pre-ordered your cookbook too. Thanks for all your wonderful recipes Jenn! Love your website!
Glad you like the recipes, Debbie! And thanks for your support with the cookbook. 🙂
Very simple recipe. Turned out very good.
Made these this morning with your blueberry maple syrup for a nice Sunday breakfast. It was delicious! Will make again.
I used almond milk and added blueberries to this pancake recipe and…. BEST HOMEMADE PANCAKES EVER! I don’t usually even like pancakes, but these were crispy on the outside and fluffy inside and so delicious without being too sweet (I halved the sugar). I am so hooked!
Tried this recipe for breakfast. My boyfriend says these pancakes are so yummy and we will stop buying the boxed mix and will start making our own. He says we will try experimenting with other flours and use this recipe always since it’s very easy. We added banana slices and strawberries over them for added sweetness. Thank you Jenn! 🙂
Absolutely delicious! I love all of your recipes. I just ordered your cook book this morning. These make for a wonderful father’s day breakfast!
Glad they were a hit! Thanks for your support with the cookbook. ❤️
I lost an old pancake recipe that my mom used. (it’s around here somewhere) I found this site via google and used the recipe and these are just as good as the old recipe. I will be using this one more often. They came out nice and light!
My family loved these pancakes. We all agreed that we have finally found our go to pancake recipe. Thank you for all your great recipes, truly love them.
My favorite buttery pancakes. So delicious.
We’ve been making these pancakes for years. Fluffy and delicious. My daughter loves hers with chocolate chips, so I omit the sugar and use semi-sweet chocolate chips for her.
We love ALL of your pancake recipes, but this is the one I made tonight. Our grandkids think I’m the best cook, because I make Jenn’s blueberry pancakes and blueberry syrup, and the banana pancakes, and this recipe. All are absolutely top-notch recipes that never fail. And we love the blueberry pancake syrup spooned onto your frozen yogurt recipe when I don’t have fresh berries on hand. Jenn, you rock!
Would you recommend freezing the batter or the already made pancake. Trying to think of how do make pancakes for 300 people!
That’s a lot of pancakes! I’d make the pancakes ahead and freeze them. They reheat nicely.
I made these last night for dinner while I was making your chocolate chunk cookies. I did use buttermilk in place of the milk and doubled the recipe. Easily doubled and they were amazing! Tender, tasty and downright the best pancake ever. Great job Jenn!
Hands down the best pancakes! I’ve used this recipe several times and it hasn’t failed me. Thanks Jenn!
Hi Jen! Would love to make these into chocolate pancakes – what adjustments would I need to make to allow for cocoa powder and melted chocolate in the batter?
THANKS 🙂
Hi Louise, You could swap out 2 Tbsp. of the flour for cocoa powder. I wouldn’t suggest adding melted chocolate to the batter, but you could definitely add chocolate chips. LMK how they turn out!
Love this pancake recipe! So easy, delicious, and it’s become my go-to for breakfasts on the weekends. Ingredients are usually all in my fridge and it takes almost no time to throw it all together.
Always perfect, always so simple. I take this same recipe and put the juice of half of a lemon in the milk before I use it. Instant buttermilk, then buttermilk pancakes.
Just made these for the first time. AWESOME! My entire family loved them.
This is almost identical to the version I’ve come up with after lots of trial and error with ones from scratch. I had a 1/2 tsp of cinnamon and it adds a nice flavor without being too overpowering. Also, I use 100% whole wheat flour for all the flour and still comes out nice and fluffy.
A quote from my husband, “these are the best pancakes I have ever had!” Another great recipe. Thanks so much!
Light, airy and delicious! They looked just like your photograph. My only addition was a 1/2 tsp of vanilla. My daughter and I decided we’ve found THE pancake recipe and we’ll never be using a boxed pancake mix again. Can’t wait to try your banana pancake recipe!
Even the worlds fussiest 14 year old loved them!
Thanks for this delicious recipe! I no longer need a boxed mix of ingredients I don’t recognize.
Can this batter be prepared the night before?
These are really best when the batter is made right before cooking as they will be much puffier, but you can get away with it. I have done this when I’ve had leftover batter from the morning before.
How long can the dry ingredients stay mixed? Can I prep a large amount of flour, sugar, salt, and baking powder, then measure out a heaping cup when mixing in wet ingredients?
Yes, you could definitely do that! I would guesstimate they’d keep okay for 6 to 8 weeks. It will really depend on the expiration dates of the ingredients.
Perfect! My kids new favorite pancakes!
This is the best pancake recipe! Follow it exactly as written and you shouldn’t be disappointed! Light, fluffy and delicious!
These pancakes were amazing! I found the perfect recipe now. As I placed the batter in the pan, I knew that they would taste great. The consistency was what I’d been looking for, not runny at all. When they were done, it was delicious and fluffy. Thank you.
After 12 years of marriage, I’ve FINALLY found a pancake recipe that makes mine better than Aunt Shirley’s.
*mike drop*
I’ve tried other pancake recipes before yet they came out like lead discs. Even though i was unsure about how the batter looked when i made these, i trusted your directions and didn’t over-beat or adjust the consistency and they came out perfectly. I even added some frozen blueberries to a few and chocolate chips to others. Really delicious! Thank you!
Perfect!
These were terrible they tasted like playdo and not even cream and maple syrup blocked the taste. Defenitly using this recipe again!
Must not have followed the directions as written.
Thank you. Were great. Adding to my favourites. No more boxed mix for us!
Just made them this morning. Followed the recipe exactly, and they turned out great. My husband loved them. We’re ditching our old recipe that we’ve used for 10 years. Thank you!
First, I want to say I really enjoy your blog and most of your recipes! Made these pancakes for my neighbor and myself. I’ve been hesitant because I love buttermilk pancakes. Yes, these were good but I missed the vanilla flavor and the buttermilk tang. My neighbor loved them!
I used buttermilk and 2 tbs of vanilla and they were awesome. Favorite by far!!!?
I used whole wheat flour and they came out amazing! Thank you so much Jennifer for the great recipes!! =)
Hi, Jenn!
Fantastic recipe! At last, a pancake my family enjoyed! Your recipes always produce a superior product. Thank you for sharing your expertise with us.
Delicious! We really enjoyed these pancakes!!! My new go-to pancake recipe. I’ll need to double the recipe each time though – the 4 of us were fighting over them :-). Love your site & all of your recipes make me look like a star!!! Thanks so much!!!
We are still making these pancakes & they are our absolute favourite. Seriously – no fail recipe!!! We double batch every time.
I actually prefer to use 1/2 c milk and 1/2c whipping cream and leave out the butter…very light!
Delicious and super easy to make. I’m truly blown away at how good they were and how little work it was. Pancakes from scratch from now on!
I made the first batch exactly like the recipe and it came out great but not a fluffy as the pictures. The second batch I made I only added 3/4 c. of milk and no butter and they came out very fluffy. I also always let the batter sit for 10 minutes before I cook them to help the baking soda do it’s job. Great recipe that I will use as a base pancake recipe. Thanks
I love the recipe but how do I make a single serving with this recipe?
Hi Kaléna, you could cut the recipe in half or even quarter it, but if you’re going through the process of making them, I would just make the full batch and freeze them. They freeze really nicely! When you’re ready to eat the pancakes that have been frozen, just place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot. Hope that helps!
Loved it.. My 20 month old wouldn’t eat anything since morning and was asking for ‘cupcakes cupcakes’. I din’t have the patience to make cupcakes so went for pancakes instead. She loved it! Just added diced banana and vanilla essence to the batter.
I did not like these. They were edible and fine but not great. I was underwhelmed and felt there was a lack of flavor.
I found a little substituting worked great. I used brown sugar instead of white sugar (I added a extra half spoonful). I also added in a pumpkin pie spice and extra cinnamon as well. They turned out delicious, nice and fluffy. Im definitely bookmarking this recipe, its easy to use and easy to add and sub things into.
These were the best pancakes ever. I cut the salt to 1/4 tsp. mostly because I only had salted butter in the fridge. They came out perfectly!
love it, I make this recipe almost daily for my 3.5 yr old daughter. She loves them cold …morning, noon and night!
thank you!
dang them some tasty cakes!!1! like mama made em. 😀
These are a nice alternative to boxed pancake mix. But I like your recipe for the buttermilk pancakes so much better!
Delish! Simple ingredients, easy to make and delicious, thank you…
The best pancakes ever but I cut the salt in half.
Wonderful pancakes! Best homemade recipe I’ve gotten online. They were very fluffy
Been a pancake in a box mix type of person my whole life till a year ago when I met someone worth cooking for and who loves to eat. I decided to try from scratch and although good, nothing can compare to your recipe I tried today. Freak’n amazing! Thank you.
These were amazing! After 2 I was completely full. Very tasty
I made these while I was camping with my friends, needless to say there were not any left overs, it tastes even better in a cast iron skillet over an open fire……
Thanks again Jenn, another keeper.
Dave
I liked the thickness and fluffiness but they were really salty. Next time I’ll add less salt.
I made these this morning, meant to make the d fashion yeast waffles but didn’t realize I hadron make them a day ahead. Anyway I added 1/2 tsp of vanilla and followed the pancake recipe, made perfect never get soggy waffles!!!!
My family loved them.
I loved this recipe, and so did my family! It was really simple, was fast & easy to cook, and it turned out a little thick, but moist and soft. What I found that made these pancakes extra delicious was about a teaspoon of vanilla extract and around a tablespoon of ground cinnamon. After adding these, the pancakes tasted like churros or French toast, and didn’t even need any toppings!
Great recipe! Made it for husband and friend who said it had great flavor. Basically tasted like thicker crepes – buttery, soft, and delicious!! 🙂
I loved this recipe, but it was supper thick batter.:( But the flavor of the pancakes were amazing and will so use this recipe agin. #1 PANCAKES!!!!!!!!!!!!!!!
I tried making pancakes first time at my kid’s School Pan cake day. I liked it but did not want to use ‘Boxed mix’. Googled this recipe and tried it!! Wonderful and very easy to do. Pancakes turned out fluffy and tasty! Thank you! A keeper for a novice pancake maker like me :))
Think they might have been the best Pancakes we’ve ever had! So light and fluffy! Delicious!
Can you substitute butter with coconut oil?
These pancakes were ridiculous. Crispy edges, thick, fluffy. I loved the irregular shape they naturally took on from the thick, foamy batter. I cooked them in coconut oil for health and flavor. I have forwarded this to all of my friends. I may try buttermilk instead of milk next time just to see how it tastes, but I can’t imagine them being better. — For anyone who said they had runny batter, I’m thinking their baking powder was probably old. I used a fresh opened can and my batter was so thick with air, that it could not be poured. It was like scooping thick heavy foam. They were amazing.
These pancakes were AMAZING! I used shortening because I was out of butter but they still came out awesome! I’ve been looking for a pancake recipe for so long- all the others I’ve tried never seem to come out right. That being said, mine came out a tiny bit thin so I added some flour to thicken them up (But that may be because I used shortening instead of butter). Amazing would definitely recommend!
Kids loved them!
These were so delicious!! I added a little splash of vanilla to the batter, and used butter instead of veg. oil, but otherwise followed the recipe exactly, and it made those perfect crisp-edged, soft and fluffy pancakes I was craving! Thank you! Perfect snowstorm treat.
I’ve made these pancakes several times now and you’re right – they are definitely the best I’ve had! Soft and fluffy every time, perfect with maple syrup and fresh fruit.
These are so delicious – big hit with my 9 year old daughter
Just made these for myself and they turned out perfect. For those who said they turned out runny – maybe you mixed it too much. Also, I subbed the vegetable oil for coconut oil and it was great!
While these tasted okay, they are definitely not that great. Batter was runny even though I followed the recipe to a T, they were not fluffy and we’re rather flat. Also, cooking in vegetable oil? Yuck!!! Used a very thin layer and my first 3 pancakes were crunch on the outside as a result of the oil. Luckily once I wiped the pan clean for the next few, they turned out a little better. I fed my husband the “okay” ones and ate the oily ones myself. I was hopeful to find a new, better pancake recipe but will stick to the one I’ve been using the past few years.
What is your recipe for your pancakes.. I tried this one too and it was really runny I would really appreciate your recipe if you don’t mind sharing it
my batter was supper runny also !!
Not sure how your batter was runny. Could it be that your baking powder was old? The baking powder makes this batter so thick and foamy that it has to be scooped; not poured. Not runny at all. Hope you will give it another try because these are amazing!
I also followed it to a T and the batter was like water. Very strange since the recipe said it may be too thick. I added a half cup more flour to get it to a consistency that didn’t spread all over the skillet! In the end, the were completely flavorless and pasty white, like the vegetable oil wouldn’t let them brown. Something went very wrong for me with this recipe… lol.
This pancakes are awesome! I normally not that into pancakes, but this made me fall in love with them! Crispy outside, soft and fluffy inside. Add some sliced strawberries on top, drizzle with the Orange confite syrup! Perfect!
Serena — What is the orange confite syrup that you mentioned? That sounds great.
Hi Debbie, I made some orange confite, which means candied orange, and the syrup that came from soaking the oranges is perfect for waffles, pancakes, tea, coffee, or making bread or cakes! So much yummier than store bought maple syrup!
Thank you, Serena. After reading your original post, I had found recipes for orange confite, but not for syrup. I get it now. I’ll have to try that.
For a neat change, add a shot and a
half of banana liqueur. Wow.
I made this recipe for new years breakfast…Simple, easy to follow instructions, It was delicious….. great balance… I added a teaspoon of almond flavoring… I slow cooked them and came out fluffy….The best pancakes we had….
Thank you!
I have tried many, many pancake recipes over the years for my kids. This is an amazing recipe – the fluffiest pancakes to date. I was worried about the amount of salt in this recipe, but no need to worry -This one is a keeper!
Good as hell.
We made these for a leisurely Christmas Eve Breakfast. Easy ingredients and easy to make which are always pluses…
Whoopsie! forgot the 5 stars
My kids have really gotten into the pancake recipe for winter break. Anyway that I can swap out some or all of the white flour for whole wheat pastry flour?
Yes, I’d suggest using 1/2 whole wheat flour and half white flour. Glad your kids are enjoying them!
What an excellent recipe, easy and quick to put together. The results were fluffy and light and very deliciosos!!! I generally make pretty bad cakes from scratch and the box mix are definitely worse. Thanks so much.
I found this recipe looking for a crispy pancake recipe. I cooked the pancakes for about 40 seconds on each side to achieve the perfect crispy fluffy pancake.
This recipe yielded 5 nice sized pancakes for me me.
Overall I was satisfied.
These pancakes are so amazing. they are a more dense pancake, but i like them that way. It’s nice to know that it came from scratch rather than out of a box. You should try these.
Tried this recipe for my daughter´s 15th birthday “breakfast-in-bed”. It was a school morning so I was rushed for time and had planned to use (gasp) Bisquick. When the mix was too old, I had to take a chance on finding a “quick” recipe on the internet. Sooo glad I found THIS recipe! I was hoping for good pancakes, but these were perfect. They looked and tasted like the best breakfast cafe pancakes I have ever had. More importantly, my daughter loved them! Will be making these again. You saved me, Jenn – thank you!
This recipe turned out really nicely. Great fluffy texture, buttery flavour and just the right amount of sweetness. I may even reduce the sugar slightly next time.
I have a question regarding the Best Breakfast Pancakes recipe. I have made these for my family and we love them! I have also noticed they are great re-heated the next day but I was wondering do they freeze well and if so how would you recommend we freeze/thaw them?
Thank you
Carla
Hi Carla, You could thaw them in the fridge overnight but I usually just cook them straight from the freezer. Simply place the frozen pancakes in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
Best recipe ever, thank you so much. Really couldn’t fault them. Make them at least once a week for the family. I also like how I can make slight variations on flavor (extracts, choc chips, etc) and it doesn’t have a negative effect on the pancake. Fluffy and soft; PERFECT EVERYTIME!
Really didn’t care for this recipe. These were way too dry and needed flavor. Prefer a more spongy pancake. I used all new ingredients.
mmmm delicious! the taste and texture are interesting, feels like a mix between american pancakes and european style crepes. I might add a bit less milk next time so they are thicker. I added chocolate chips, for even more tastiness. Enjoy!
I will never get all those Saturday breakfasts back when I used a boxed pancake mix. Thank goodness I have found this recipe and can make better pancakes for my kids. This recipe is superb!
this is the best pancake recipe ever, and we are making this recipe every Saturday now, it is like a tradition 🙂 thank you
My 11 year old has started to make these pancakes. This is such an easy way to make delicious pancakes.
These are the best pancakes I have ever made – wow. So fluffy. I added a small bit of Nutella to the centres and they were amazing.
Like that idea!
Waaaaay to salty! Throwing out entire batch, won’t use again! Also, don’t beat eggs just wisk or they will turn out very spongy.
There’s not very much salt in the recipe. Perhaps you added baking soda instead of powder? Or maybe table salt?
You may have used the wrong measuring tool if you could even NOTICE the salt! This mistake happens all the time, but if you just want less salt, then add less salt! Different kinds of salt have bigger and smaller impacts on a recipe, so you could also try a different kind of salt!
I’m throwing mine out too. They were so salty and I used baking powder. I’m pretty sure my problem was using kosher salt. I’m throwing this batch out and making a new one with only a pinch of salt.
Great recipe. I just made these for my office this morning! Recipe was easy to follow, I actually tripled the recipe and made the batter last night. All I needed to do this morning was add some additional milk to it!
These turned out great. They were easy to make, the instructions were clear and easy to follow, and it’s just the right portion size.
These did not rise and barely browned. I made a double recipe for father’s day. Oh well.
Wow that’s really interesting – I have made them many times now- it has become my favorite pancake recipe. They are very talk and fluffy when I make them but I have never doubled the recipe. Maybe the baking powder was aging? I always let them rest while the pan is heating and I add a splash of vanilla.
I bet your baking powder was stale. Also I use melted butter in the pan to cook the pancakes, not only do they have a better flavor, they turn a beautiful golden brown and have the most marvelous crispy edges.
I too, add a splash of vanilla.
Delicious pancakes! Easy to make and easy to cook. I practically have this recipe memorized now that I make them almost every morning. I usually can only make 4 large pancakes though, but it’s enough for 2 people. Best pancakes recipe!
I agree with the serving only 2 people and they are not huge pancakes. I find I double it for more than 2. Love everything about this recipe!
What is the best temperature for cooking them? I almost burn some of mine and even in mid to low temp. They cooked to fast and got black on the edges….
But these were by far the best pancakes I’ve ever made!
Hi Laura, I find medium to med-low is best, but you may have a hot stove. Just adjust the temp as necessary 🙂
Also make sure you pay attention! I found that when I set my stove to medium, it only took about ten seconds for one side to fully cook!
I think these pancakes were really good nice and fluffy and buttery but in stead of 2 table spoons of sugar I added vanilla extract it came out really good thanks for the recipe I loved it!
Can I keep the batter overnight. My pancakes were not as fluffy. What do you think is the problem?
Great pancakes. I used whole wheat flour, almond milk instead of cow milk and coconut oil spray to cook. Really yummy!!
Absolutely loved these pancakes!! I work at an iHop do I’m always eating their pancakes but these are soooo much fluffier and I’m so proud that k cooked them myself! I’m a young college student and learning how to cook on my own and I plan on using this recipe forever. Definitely give it a try!
These were absolutely amazing! I’d never had fluffy American-style pancakes before, but now I think I’ll make these all the time. I used butter to cook them instead of vegetable oil and I used a soup ladle to scoop them into the pan. I managed to get five large pancakes and a small one, so I’m not sure if this recipe is really enough for 6 to 8 pancakes (but perhaps I made mine too big). They were absolutely delicious and really fluffy and not too sweet at all. I usually don’t put any sugar in my pancakes and crepes, but I did this time, since the recipe demanded it, and I was pleasantly surprised. I don’t know how people manage to eat stacks of them, though. They are so satisfying that I only managed to have two of them. I served them with fruit (bananas and strawberries).
I made your pancakes like 10mins ago..well! Well! ..my husband and son can’t get enough. .your pancake recipe is the bomb..thanks for sharing it..love love it
I had been meaning to try these for so long (I found it on yummly) & finally got around to making them today. I’m an amateur in the kitchen but these were sooo easy to make & tasted so so good!! So crispy on the outside & soft on the inside. Definitely the best homemade pancakes I’ve ever tasted. Thank you so much for this.
I needed a quick pancake recipe for dinner and these hit the spot, they were so light and fluffy (which I love) and I was tempted just to eat them on their own. My husband and kids loved them too! Thank you for a great recipe, I’ve tried so many and this is the best yet!
First comment is that it is unnecessary to usr 3/4 and 2 tablespoons of milk when you will be saying ” if batter too thick add milk” – no point. Second the batter was way too thick and i had to modify it by adding more milk and souring it with vinegar and to get more fluffiness so it reacts with baking powder as well. I definetly had to not work it too much. Not as fluffy as my other recipes. Will have to get a rating from my kids.
I would try these without vinegar first, and the reason the recipe called for milk was so that you wouldn’t have to add as much in the end. The batter may seem thick, but it since they turn out so soft, the thickness, I think, compliments the pancake!
Hey I know it says 6-8 pancakes, but the ingredients look quite small in the sense of amounts. Does anybody know if it actually makes 6-8?
I find that I get 4 to 5 pancakes from he recipe. I make them in an 8″ omelet pan so they are not huge, either. It is a small amount of batter, so I double it when serving four people.
These were really good. That is high praise from me; I am not a big pancake fan, unless they come from Original Pancake House (best I have ever had.) I have tried about a zillion scratch recipes, and this is the only one I have liked to date.
These are the closest to OHP so far and I will definitely make again. But if you could make an OPH copycat recipe…. that would be awesome!
These pancakes were so lumpy, they didn’t cook all the way at all. They burned faster than they could cook. I have made pancakes so many times before and these were just a failure. Do not waste your time on these – I feel like I wasted a bunch of ingredients.
Hi Sydney, Sorry you had trouble with the pancakes. Sounds like they weren’t mixed well enough and your heat was too high.
I think you should give them another try, Sydney. I’ve been making pancakes for 45 years and these are by far the best I’ve ever made!
These were not the best pancakes. I think I’ll stick to my buttermilk pancakes recipe.
I first stumbled upon this site as I was looking for pancakes-from-scratch recipes in my Yummly app one evening about a year ago. My husband and I loved the end result and these are now the only pancakes we have in our house. Since then, I’ve tried many of your recipes and have never been disappointed.
These pancakes are perfect with Vermont maple syrup.
Of note, the first time I did these I didn’t have baking powder at home and instead used 1 tsp baking soda. This worked well, however I just went ahead and bought the baking powder for subsequent occasions.
This is a fabulous pancake recipe! Very easy to whip up and so much better than any boxed batter! Just follow the steps and you will love the end result. You may even want to double the recipe because you’ll love the cakes so much!
Tried your pancake recipe.
It was delicious, and the whole family loved them.
Thanks.
Love em love em love em!! I burned some and they still were sooo effing delicious.
Can I use salted butter and remove the salt from the dry ingredients?
Hi Dawn, Yes, that’s fine, although I would probably not remove it entirely. Maybe cut by half.
My husband made these pancakes for breakfast this morning and they are TO DIE FOR!!! Something you would get in a restaurant. This will forever be our pancake recipe. Thank you for sharing it 🙂
Can I use non fat milk in this recipe
Hi Michelle, Yes, nonfat milk will work.
These were honestly the best pancakes I have ever made. Wow! I will be sharing this recipe with everyone I know!
If I’m using a pan on a stove how many degrees do I set it to? Thank you for your help (:
Hi Silvia, Heat should be set to medium.
I love your recipes!!
Can I use butter, instead of vegetable oil with the pancakes?
Or will it taste vastly different?
Thank you!
Hi Laura, Thank you! Butter on its own will burn, which is why I call for vegetable oil. You could do half oil/half butter without it burning but you’ll probably have to wipe the pan clean between batches, as the butter will still brown.
Those were the most amazing pancakes ever! I added some vanilla aroma but the important part was the consistency and the fluffiness. I just had them right now and I’m thinking about when to make them again. BEST PANCAKES EVER!!!
Can make this the night before for breakfast
Hi Al, Unfortunately, this recipe needs to be made fresh. But you could combine the dry ingredients in one bowl, and the wet in another to give yourself a head start.
Great recipe! I made it vegan by subbing the egg for applesauce, used almond milk and Earth Balance vegan butter. They turned out great! I also added huckleberries, so good!!
I made the Best Breakfast Pancakes today. They are, by far, the best pancakes I’ve ever eaten, either homemade or in a restaurant. They are amazingly fluffy on the inside. Thank you for the recipe!!
You’re right. This is easy to make and I had all the ingredients on hand. Delicious!!
Wow, these were amazing! Perfect with real Maine maple syrup!
Fantastic! My mom said these were better than the pancakes at her favorite local breakfast joint. I folded in blueberries at the end and a couple teaspoons of vanilla to the egg and milk mixture. This will be my go to pancake recipe!
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!!
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!!
BRILLIANT!!!!!!!!!!!!!!
Another Once Upon A Chef recipe that is going into the family recipe book. I make this once a week.
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.
Sounds delicious, Joe. I’ll be sure to try that next time 🙂
Holy crow! I am a picky pancake connoisseur. Those are without a doubt the best pancakes I have ever eaten.
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!
Best pancakes ever!! I add almond extract.
Like that idea, Julie…I love almond extract in anything 🙂
We loved how fluffy these pancakes were. My 2 year old devoured them.
This has become my favorite pancake recipe, I usually add blueberries……Yum!
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!
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!
What makes these pancakes turn out so fluffy? I never see pancakes like this.
Lots of baking powder and not too much liquid 🙂
Wow! The name says it all, best pancakes ever! Very easy to follow and make. Just perfect! I love pancakes but I am very picky with my pancakes. I don’t like the boxed pancake mixes and the recipe I was using in the past was not hitting the spot. I was almost giving up on pancakes until I came across this website. I made a double batch and they were gone in an instant so I had to make a second double batch. This will definitely be my go-to pancake recipe. This is the first recipe I tried from Jenn Segal and trust me it will not be the last.
I like to add a little bit of almond flavoring to pancakes and waffles……
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. 🙂
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.
Best Pancakes!
These have become my go-to pancakes now. I have these several times a week.
Will never buy pancake mix again! My boys love these.
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.
Made this and drop some blueberries in it , absolutely delicious!
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
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.
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.
I will never buy boxed pancake mix again. Made them this am & the kids loved.
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!
My family LOVES this recipe! I was wondering if you could use it for waffles too? Thanks, Carol
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!!
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.
Yummy! This receipe makes a perfect pancake!
Made these for my kids this morning and added chocolate chips…they loved them! then again, who wouldn’t??!!
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