The Best 7 Easy Pancake Recipes

Simple ingredients and a few minutes time is all you need to make these tasty and easy pancake recipes. 

Pumpkin Pancakes with Creamy Almond Sauce

Ingredients for pancakes:

1 C pumpkin puree
3 ea. Lg. eggs
1 t vanilla
2 t baking powder
½ C almond flour
½ C arrowroot starch
1 ½ t chai spices (cinnamon, cardamom, ginger, allspice, cloves, nutmeg)
¼ t salt
coconut oil spray
3-4 T butter (for serving)
Pure maple syrup (for serving)
Creamy almond sauce (for serving)

Ingredients for almond sauce:

½ C liquid unrefined coconut oil (Nutiva)
½ C creamy almond butter (MaraNatha 1 ingredient, roasted)
½ C maple syrup
1 t vanilla extract
1/2 t chai spices powdered sugarPinch salt

Step by step direction:

  1. In a medium bowl, whisk together pumpkin, eggs, and vanilla until homogenous.
  2. In a separate bowl, whisk together dry ingredients. Add to wet ingredients. Whisk until just combined.
  3. Heat a griddle pan (large saute pan alternatively) to medium, spray with coconut oil, and place ½ C of batter per pancake.
  4. Cook 1st side until set around edges and bubbling in the center (should be light golden). Flip and cook other side until light-golden as well.
  5. Stack cooked pancakes on top of each other and cover with a clean kitchen towel to keep warm.
  6. Repeat until batter is finished.
  7. Serve pancakes stack. Top with pure maple syrup and whipped cream.

Easy fluffy pancake recipe

Tall and fluffy. These pancakes are just right. Topped with strawberries and whipped cream, they are impossible to resist.

Fluffy pancake recipe ingredients:

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter

Fluffy pancake recipe step by step direction:

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Whisk egg and butter into “soured” milk.
  4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  5. Heat a large skillet over medium heat, and coat with cooking spray.
  6. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.
  7. Flip with a spatula, and cook until browned on the other side.

Easy pancake recipe with buttermilk

Buttermilk pancake recipe ingredients:

1,5 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 large eggs
1,25 cups buttermilk
2 tablespoons unsalted melted butter
Vegetable oil
Pure maple syrup

Buttermilk pancake recipe step by step direction:

  1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. Whisk eggs, buttermilk, and butter in a medium bowl; stir into dry ingredients until just combined (some lumps are okay).
  3. Heat a griddle or large skillet over medium; brush with oil.
  4. Working in batches, scoop ⅓-cupfuls of batter onto griddle.
  5. Cook pancakes until bottoms are golden brown and bubbles form on top, about 3 minutes.
  6. Flip and cook until cooked through and other side of pancakes are golden brown, about 2 minutes longer.
  7. Serve pancakes with maple syrup.

The best pancake recipe with butter

Ingredients:

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
0,5 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil

Directions step by step:

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.
  2. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
  3. In a medium bowl, whisk together milk, butter (or oil), and egg.
  4. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
  5. Heat a large skillet (nonstick or cast-iron) or griddle over medium.
  6. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
  7. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
  8. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
  9. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
  10. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven.
  11. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.)
  12. Serve warm, with desired toppings. (Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup.)

Tips for homemade pancakes:

BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.

YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Best vanilia pancake recipe

Ingredients:

1-1/2 cups (6.75 ounces/190g) all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract

Directions step by step:

  1. In a large bowl, whisk together the first 5 ingredients.
  2. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened.
  3. Preheat griddle over medium heat.
  4. Lightly grease griddle.
  5. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown.
  6. Turn; cook until second side is golden brown.
  7. To make these pancakes lactose free, replace the buttermilk and butter with lactose-free 2% milk and lactose-free butter or dairy-free margarine.
  8. If you want to make them completely dairy free, replace buttermilk with any plant-based milk, like soy or almond, and use melted shortening in place of the butter.

Easy fluffy pancake recipe

Igredients:

1,5 cups all-purpose flour
3,5 teaspoons baking powder
0,5 teaspoon salt
0,25 cup sugar
1,25 cups whole milk
1 egg
3 tablespoons unsalted butter melted
1 tsp vanilla extract optional

Directions step by step:

  1. Melt the butter in microwave for 30 seconds, set aside.
  2. In a medium bowl, mix together flour, sugar, salt, and baking powder.
  3. Stir milk and egg together.
  4. Create a well in the center of the flour mixture.
  5. Pour the butter, vanilla, and milk mixture into the well.
  6. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
  7. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
  8. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
  9. Cook each side for 3-6 minutes, until lightly golden brown.

Tips:

Make sure you have even heat, especially if you are using a skillet. Let your pan heat up while you make the batter; an easy way to test if your pan is ready is by flicking a tiny bit of water onto the pan. If it’s hot and ready to go the water will sizzle immediately.

Always spray your pan with a little bit of nonstick spray to keep your pancakes from sticking (Yes, even in non-stick pans. I’ve also tried butter, but it does change the surface of the pancake, so I prefer nonstick spray, like Pam.)

I received an Electric Griddle for Christmas- and I highly recommend it! I love being able to to set the temp (I use 325 degrees) and make multiple pancakes at once. It also makes perfect eggs- so smooth, no crispy edges or skirt. Griddles really do make the most perfect pancakes (i.e. “griddle cakes”).

Another tip to use when making this recipe is to use a 1/4 cup measuring cup to scoop your batter. This way you get happy, uniform, perfect pancakes. When I add the batter to the griddle I start from the center and gently pour in a circular movement to help the batter spread into a nice round circle.

Keep in mind that this pancake batter will be very thick. This is what you want! There is no need to thin it out with more milk or liquid. It will be thick! It won’t “pour” like boxed mix, it will scoop. Use a measuring cup to scoop the batter onto the griddle.

Don’t rush your pancakes- let that first side get gorgeously golden brown. You’ll know they’re ready when bubbles start to form and pop on the top (the uncooked side).

To get a perfect flip without batter sliding around, be sure to purposefully shove your spatula (I like silicone or plastic, not metal) all the way underneath and use your wrist to turn them over.

Traditional pancake recipe

Igredients:

1,5 cups all-purpose flour
3,5 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1,5 cups milk
1 egg
3 tablespoons melted butter

Directions step by step:

  1. In a large bowl, sift together the flour, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium high heat.
  4. Pour or scoop the batter onto the griddle, using approximately 0,25 cup for each pancake.
  5. Brown on both sides and serve hot.