Can I freeze pancakes?

Yes, freezing pancakes is a great way to enjoy them later. Cool the pancakes completely on a wire rack to prevent condensation. Then, 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.

Can I add mix-ins to these pancakes?

Yes, you can personalize your pancakes with a variety of mix-ins. It's often best to dot the add-ins like blueberries, chocolate chips, or banana slices directly onto the pancakes after you've poured the batter into the skillet. This approach allows for more even distribution and prevents the heavier items from sinking to the bottom of the bowl.

Can I use this pancake batter to make waffles?

No, waffles require a batter with more fat to create their crispy exterior and fluffy interior, which is different from the lighter, more pourable pancake batter. For the best results, I have a wonderful waffle recipe that's tailored to give you the perfect texture and flavor. Trust me, it'll turn out much better!

Best Homemade Pancake Recipe - Once Upon a Chef

Syrup drizzling onto a stack of pancakes.

Best Homemade Pancakes

By Jenn Segal

Adapted from The New York Times Cookbook by Craig Claiborne.

Rise and shine! These fluffy homemade pancakes with irresistibly crispy edges are simply the best.

Servings: 16 medium pancakes

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Total Time: 40 Minutes

Ingredients

2 cups all-purpose flour, spooned into measuring cup and leveled off
4 teaspoons baking powder
¼ cup sugar
1 teaspoon salt
2 large eggs
1½ cups milk, plus more if necessary
4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
Vegetable oil, for cooking

Instructions

In a large bowl, whisk together the flour, baking powder, sugar and salt.
In a medium bowl, whisk the eggs and milk until evenly combined.
Pour the milk/egg mixture and the melted butter into the dry ingredients and whisk until just combined. If the batter seems too thick, add 1 to 2 tablespoons more milk.
Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Ladle or drop the batter onto the griddle, using approximately ¼ cup for each pancake; 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 clean with a paper towel between batches. Serve immediately with maple syrup.
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.

Nutrition Information

Per serving (8 servings)
Calories: 240
Fat: 9 g
Saturated fat: 5 g
Carbohydrates: 33 g
Sugar: 9 g
Fiber: 1 g
Protein: 7 g
Sodium: 262 mg
Cholesterol: 67 mg