These classic pancakes are absolutely perfect, soft, and fluffy. Quick and easy breakfast that will make a beautiful start to any weekend. Gather your favorite toppings and bring your appetite because the best breakfast will be ready soon!
CLASSIC PANCAKES
Nothing can get the family up and around the table faster than soft and fluffy homemade pancakes. They are so easy to make and quick. Even when barely awake, you can make them no problem. Then, pour yourself a nice cup of hot coffee and enjoy this timeless, satisfying breakfast.
I’ve been making my pancakes for many years and had plenty of time to learn tricks to make them soft, fluffy, and practically melt in you mouth. With such simple combination of ingredients, it’s all in technique. Use these recipe tricks next time you make breakfast and get rewarded with a thick, fluffy, slightly sweet stack of pancakes. You will never look at another box mix again.
This is my go-to recipe and we like to keep it simple and classic with some salted butter and maple syrup on top. The buttery, sweet, and salty combination is so perfect with the taste of pancakes. If butter and syrup is not what you prefer, feel free to add whatever toppings you wish.
FREQUENTLY ASKED QUESTIONS
What can I use to make pancakes?
You need even heat so use a pan that transfers the heat well throughout its surface or a good quality griddle. Cast iron pans are great at holding even heat. Try to avoid cheap griddles because they tend to have very uneven heat and that will result in pancakes that are under-cooked and overcooked at the same time.
Whether you choose a pan or a griddle, make sure to preheat it first. Take the time to heat up the pan while the batter is resting.
What is the best size for pancakes?
This is totally up to you but the standard size is about 1/4 cup of batter for each pancake. You can also make silver-dollar pancakes and that will take a tablespoonful of batter.
Can I make the batter ahead of time?
No, pancake batter should be made right before cooking. If you make the batter ahead of time and refrigerate it, the pancakes will not rise at all. Most baking powder on the market is double-acting and that means that the batter will fluff and rise when it is first mixed with liquids and then again as it heats up. When the batter sits for a long time, it will start to loosen. If you refrigerate the batter and then try to heat it, the leavening action will not occur.
One way to make pancake batter ahead of time it to mix dry ingredients together. Make sure to store it in an air-tight container, in a cool, dry place. This will only save you a couple of minutes of prep time though.
Can I freeze pancakes?
Absolutely, pancakes freeze beautifully. Make sure to cool them first and then lay them out on a sheet tray and freeze for about an hour. (Set a timer so you don’t forget.) Stack frozen pancakes and place a square of parchment or wax paper between each pancake. Place stacked pancakes in freezer zip-top bag and you can portion them 2-4 at per bag.
To thaw, pull them out of the freezer the night before and let them thaw in the refrigerator.
Reheat pancakes in a microwave for about 20-30 seconds each.
Can I double the recipe?
Of course, go for it! Make extra pancakes and then freeze some of it in portioned bags so you can have breakfast the whole week.
How to keep pancakes warm?
It’s always a dilemma how to keep the pancakes warm while you’re making several batches. No worries, it’s very simple. Preheat the oven to 200° while preparing the batter and keep cooked pancakes on a baking sheet in the oven.
TIPS TO MAKE THE BEST FLUFFY PANCAKES
Ingredients – before using it, make sure that your baking powder is not too old. Yes, baking powder does go bad, or, more accurately, doesn’t work as well when it’s old. Replace your baking powder every 3-4 months. (6 months being absolute longest.) If you have time, let the milk and eggs sit out for about 30 minutes to warm up to room temperature.
Let it sit – mix the batter and let it rest for about 10 minutes to give baking powder time to activate.
Preheat the pan first – take time while batter is resting to preheat the pan. It’s important to preheat the pan or the griddle first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding pancake batter. Each stove is different and so as electric heat vs gas fire. You will learn the exact setting for your stove but it should be somewhere between medium and medium-low.
Grease the pan – use a paper towel with oil to grease the pan before adding the batter. Give the pan another rub with an oiled paper tower between each batch of pancakes.
Uniform size – use a 1/4 cup scoop to get the same amount of batter for each pancake. If you want to make silver-dollar pancakes, use tablespoonfuls.
Don’t bother them – once you add the batter to the hot pan, don’t touch it. Don’t move it, don’t peek under, just let it cook.
Flip – wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip. It’s all about practice so if you didn’t get it right the first time, don’t get discouraged. Keep practicing and you’ll be a pro.
DON’T MISS ALL THESE PANCAKE RECIPES
We LOVE pancakes at our house. Every August, I start making classic Pumpkin Pancakes and Pumpkin Pancakes with Pecan Topping. When the weather starts to cool down, my family is ready for their favorite Eggnog Pancakes.
No matter what time of the year it is, no one can resist soft, sweet, and fruity Banana Pancakes. And if you would like enjoy some breakfast all by yourself, whip up some Single Servings Pancakes.
If you made any of my recipes and shared them on Instagram, make sure to tag me @willcookforsmiles and #willcookforsmiles so I can see all the things you tried!
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Classic Pancakes
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 3 tbsp white granulated sugar
- 1/4 tsp salt
- 2 eggs
- 1 1/4 cups whole milk
- 4 tbsp unsalted butter melted
- 2 tsp vanilla extract
Instructions
- Whisk dry ingredients together in a mixing bowl and then add eggs and other wet ingredients. Whisk just until batter is smooth.
- Let the batter sit for about 10 minutes and preheat the cooking pan in the meantime.
- It’s important to preheat the pan or the griddle first, before cooking the pancakes. Preheat it over medium heat and then lower it a little bit before adding pancake batter.
- Use a paper towel with oil to grease the pan before adding the batter. (Later, give the pan another rub with an oiled paper tower between each batch of pancakes.)
- Use a 1/4 cup scoop to get the same amount of batter for each pancake. Add the batter to the hot pan and let it cook without touching it.
- Wait for the bubbles to appear all over the top, that is your indication that pancakes are ready to flip. Use a spatula to slide all the way under the pancake, lift it off, and use your wrist to quickly flip. (It will take 3-5 minutes for each pancake to cook.)
How to keep pancakes warm:
- Whether you're using a pan or a griddle to cook, making several batches will give cooked pancakes time to cool. To keep them warm while cooking the rest is easy. Preheat the oven to 200° and keep cooked pancakes on a baking sheet in the oven.
Nutrition
Betty says
I am making this for breakfast tomorrow. They look so good!