Best Classic Pancake Recipe (2024)

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This is the BEST Classic Pancakes Recipe because it is buttery, fluffy and super easy to make. No buttermilk, no whipping egg whites, just a super quick and delicious pancake that’s loaded with flavor!

We love to top these pancakes with my homemade buttermilk syrup for an extra special treat!

Skip the box mix, you probably already have all the ingredients on hand to make these deliciously fluffy pancakes right now!

Classic Pancake Recipe Ingredients:

All Purpose Flour – I haven’t tested this recipe using any other types of flours, but I’m thinking you could easily use half all purpose and half whole wheat to give these pancakes a little more chew to them.
Baking Powder – helps give the pancakes that fluffy rise!
Salt
Sugar – just a touch for a little added sweetness
Warm Milk – make sure you warm it!
Egg at room temperature
Melted Butter
Vanilla Extract

With these simple ingredients you’ll be able to whip up some super tasty pancakes that are fresh, flavorful and fluffy!

How To Make Fluffy Homemade Pancakes:

Start by sifting together the dry ingredients into a large bowl. I like to use my fine mesh strainer to get the dry ingredients sifted.
Whisk together the wet ingredients in a smaller bowl and pour that into the dry ingredients.
Whisk until the batter is just combined, there may be some small clumps, but this is ok. You don’t want to over mix the batter.
Heat a griddle up and coat with non stick spray or butter. Cook pancakes until golden brown on each side.

Good Old Fashioned Pancakes

This pancake recipe is very similar to my Classic Waffle Recipe. The warm milk and melted butter mingle together and make the pancakes extra buttery and delicious.

I use baking powder instead of buttermilk and baking soda because I rarely keep buttermilk on hand (I’m guessing you don’t either?).

This way I can easily make my family pancakes with the ingredients I do keep in my kitchen.

What Can I Substitute Baking Powder With?

I typically always have baking powder on hand, but what if you happen to run out and you want to make this pancake recipe? Can you leave baking powder out completely?

If you don’t add any baking powder the pancakes will not get much rise out of them. You’ll end up with flat pancakes (similar to my Dad’s 3 ingredient pancakes), but with a few more ingredients.

To substitute the baking powder you can mix 1/2 tsp cream of tartar with 1/4 tsp baking soda for every 1 tsp of baking powder required. Since this recipe calls for 3 tsp baking powder, you’ll need 1 1/2 tsp cream of tartar plus 3/4 tsp baking soda. Just sift these ingredients in with the other dry ingredients.

Top your pancakes with butter and syrup, maybe some fresh cut fruit too… just watch how fast they disappear!

I’m sure you’ll be obsessed with the texture of these pancakes as much as I am.

More Classic Breakfast Recipes:

Classic Waffle Recipe
Classic French Toast Recipe
Blueberry Muffins Recipe
Cinnamon Rolls Recipe

Your breakfast plans just got better with this super easy Classic Pancake Recipe!

Helpful Products To Make This Recipe:

Best Classic Pancake Recipe

This is the BEST Classic Pancake Recipe because it is buttery, fluffy and super easy to make. No buttermilk, no whipping egg whites, just a super quick and delicious pancake that's loaded with flavor!

Prep Time5 minutes mins

Cook Time10 minutes mins

Total Time15 minutes mins

Course: Breakfast

Cuisine: American

Servings: 14 pancakes

Calories: 93 kcal

Author: Shawn

Ingredients

1 ½ cups all purpose flour, (185 grams)
3 tsp baking powder
1/2 tsp salt
1 tbsp white sugar
1 ¼ cup milk, warm
1 egg, lightly beaten - room temperature
3 tbsp butter, melted
1 tsp vanilla extract

US Customary - Metric

Instructions

Sift together dry ingredients. Combine wet ingredients in separate bowl and whisk just until combined. Add wet ingredients to dry and stir just until combined.
Use 1/4 cup measuring cup to scoop batter onto an oiled griddle over medium high heat. Cook until pancakes are golden brown on each side.
Keep warm until ready to enjoy.

Nutrition

Keywords: Butter, Easy, Fluffy, Old Fashioned, Pancakes, Quick

DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

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FAQs

How does Gordon Ramsay make perfect pancakes? ›

Instead of using a boxed pancake mix, Gordon mixes his own ratio of flour, milk, and eggs with a whisk before letting it sit for about 15 minutes to thicken. Then, using a hot nonstick pan and cooking spray, he'll spoon about a ladle full of the pancake batter mixture onto the center of the pan.

Why do restaurant pancakes taste better than homemade? ›

Restaurants use better quality ingredients

Restaurants tend to use real, farm-fresh eggs and real milk when making their pancakes, which as you might guess, adds to a richer, higher-quality eating experience.

Get More Info ›

What type of flour is best for pancakes? ›

Plain flour is best for thinner, crêpe-style pancakes; self-raising flour for fluffy American-style pancakes; and gram (chickpea) flour for socca pancakes. Wholegrain flours (like wholemeal and buckwheat flour) also work a treat for crêpe-style pancakes and American-style pancakes.

Learn More ›

What is the key to making fluffy pancakes? ›

5 Tips for Fluffier Pancakes

Allow the Batter to Rest. A good rule of thumb when you're wondering how to make fluffy pancakes is to let the batter rest. ...
Beat the Egg Whites. Separate your yolk from the egg white then beat to create a fluffy pancake. ...
Don't Over Mix! ...
Wait for the Bubbles. ...
Follow a Good Recipe.

Dec 1, 2019

Know More ›

What are original pancake house pancakes made of? ›

Of course, we only use real eggs and separate the whites from the yolks to order. Our buttermilk pancakes are low fat. We make them from scratch using a low fat powdered buttermilk, and a low fat powdered skim milk. We also only use hardwheat unbleached flour.

What makes pancakes fluffy and helps them rise? ›

Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.

Get More Info ›

What does adding an extra egg do to pancakes? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Is it better to add milk or water to pancake mix? ›

Pancake lovers' biggest complaint when adding water instead of milk is that the flavor seems to change. Pancakes aren't as richly flavored with water. There are a few ways to improve your batter when you've used water, including: Add extra butter.

Discover More ›

What is the trick to making pancakes fluffy? ›

Whip the egg whites separately

One of the methods that will ensure you end up with dreamy pancakes is to separate the egg whites and whip them before gently integrating them into the batter. If the recipe you're using already calls for eggs, then simply separate the yolks and whites.

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