Perfect Pancakes

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Light and fluffy, absolutely Perfect Pancakes are a recipe that everyone needs to have in their pocket.

I’ve been making this pancake recipe for as long as I can remember and every single person who has tried these pancakes has loved them.

Perfect Pancakes

Best Pancake Recipes

I shared the original version of these pancakes here on the website as Fluffy Whole Wheat Pancakes over nine years ago, that was one of the first blog posts I wrote.

If you’re looking for absolutely perfect Light and Fluffy Gluten Free Pancakes, you’ll want to check out that variation as well. With so many five-star rave reviews, that recipe is a must for anyone who needs to eat gluten-free.

I’ve shared versions of this recipe with friends and readers who asked for a traditional flour recipe and it has received nothing but raves from everyone who tries the pancakes.

This pancake recipe has been a favorite from The Weekday Lunches and Breakfasts Cookbook and I decided it was about time for me to share this recipe here on the site exactly as I make the pancakes today.

Light and fluffy pancakes

Pancake Making Tips

Light and fluffy pancakes are a breakfast favorite. I like to make a giant batch on the weekend and freeze them for easy breakfasts throughout the week.

Topped with peanut butter and Brown Sugar Butter Syrup or Buttermilk Syrup, berries and whipped cream, butter and peach jam, these pancakes are a breakfast that the entire family loves.

Want to know the secret to fluffy pancakes every single time? Let the batter rest. I always mix together the batter before turning on the griddle.

Perfect Pancakes are possible every single time.

You know how you almost always get a lousy first batch of pancakes? This prevents that! The batter thickens just enough while it rests to ensure the pancakes turns out great each time.

Simply allowing the batter to rest for 5-10 minutes makes an enormous difference in the results.

I turn on the griddle and then pour myself a cup of coffee and scroll social media for a few minutes or maybe I’ll prep bacon for the oven if I’m feeling ambitious.

Perfectly fluffy pancakes - made from scratch

Easy Pancake Variations

I adore blueberry pancakes and more often than not (basically anytime I can get my hands on fresh blueberries) I add them to the pancakes.

To make sure each pancake has a great number of berries, I like to add the berries after pouring the batter on the griddle. Scatter 8-10 berries over the top of the bubbling pancakes before flipping them over.

If chocolate chip pancakes are more your style, sprinkle chocolate chips across the bubbling pancakes in place of the blueberries above.

Homemade Pancakes - they turn out light and fluffy every time!

Perfect Pancake Recipe

  1. Whisk together the dry ingredients and set aside. Add the milk and the eggs, whisk to combine, and then add the butter. Whisk once more and then let the batter rest while the griddle or pan heats.
  2. Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
  3. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook the second side just until golden brown. Serve warm with the toppings of your choice.

How To Freeze Pancakes

Allow the pancakes to cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave.

I frequently triple this recipe for my family, so that we’ll have plenty to stash in the freezer for easy breakfasts.

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Homemade Pancakes - they turn out light and fluffy every time!

Perfect Pancakes

5 from 1 vote
Light and fluffy, absolutely Perfect Pancakes are a recipe that everyone needs to have in their pocket.
Pin Print Review
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Course: Breakfast
Cuisine: American
Servings: 18 4-inch pancakes

Ingredients 

  • cups all-purpose flour
  • 2 tbsp baking powder
  • 2 tbsp sugar
  • 1 tsp salt
  • 2 cups milk
  • 2 eggs
  • 2 tbsp butter melted and cooled

Instructions

  • Whisk together the flour, baking powder, sugar, and salt. Set aside. Add the milk and the eggs, whisk to combine. Add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.
  • Heat a flat-bottom nonstick skillet or electric griddle over medium heat. Butter the skillet or griddle lightly and then pour about 1/4 cup of batter onto the griddle for each pancake.
  • Let cook undisturbed until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice.

Notes

FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight zipclose bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we’ll have plenty in the freezer for easy breakfasts.

Nutrition

Calories: 104kcal · Carbohydrates: 17g · Protein: 3g · Fat: 3g · Saturated Fat: 1g · Cholesterol: 24mg · Sodium: 161mg · Potassium: 196mg · Fiber: 1g · Sugar: 3g · Vitamin A: 110IU · Calcium: 94mg · Iron: 1mg
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Perfect Pancakes

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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