I swear we eat other things besides breakfast items around here. However, this easy pancake recipe is one of the most requested items week after week.
Breakfast night is by far our most popular night of the week. For a few years, you could hear my daughter scream “Yessss!!! Breakfast night!” every single Thursday night. Last year, Thursday nights became a little hectic thanks to ballet and gymnastics, so we switched it up to Tuesdays.
This recipe has been tried and true hundreds of times. It’s so good, it made it inside my cookbook. This is truly the perfect pancake recipe.
I quit making these for a few months, when I gave up grain and my son switched to a gluten-free diet. The other 3 people in the house eat the regular version while Alex and I eat the gluten free version (both below).
For the sake of simplicity and saving you time, I’ve included both recipes in one post; along with other awesome recipes you might have missed if you are new here. Note that the gluten free pancakes don’t come out as well with all gluten free flour mixes. Make sure to check out the recipe notes.
Check out how easy they are to make:
Let’s talk syrups, shall we? This blueberry syrup is the real deal, not like the fake stuff you get at the pancake house. I make it with fresh blueberries in the summer and switch over to frozen berries when not in season.
Like strawberry syrup better? Then you want this recipe. The blueberry syrup was such a hit that I switched it up and made a strawberry one –just because.
If variety is the spice of life, then I have to get creative with the things we eat often, right? There is no reason to get stuck in a pancake rut… or lunch rut for that matter!
And to top it all off, these Cinnabon pancakes are incredible. They are all the thrill with none of the guilt. If guilt free, ultra-healthy pancakes is what you are looking for… the check out this recipe. It’s an old one but a good one.
Yup. We are pancake obsessed.
Perfect Pancake Recipe
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 6
- Category: Breakfast
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 1 1/4 cups milk
- 1 egg
- 3 Tablespoons butter, melted (optional)
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a “volcano” well in the middle (as my son calls it) and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
- Heat a non-stick griddle or large pan over medium-high heat (I set my griddle at 300-350 F). Pour or scoop 1/4 cup of batter for each pancake. Wait until bubbles form to flip. Brown on the other side and serve with butter and blueberry syrup.
Whole-wheat flour substitutions:
100% whole wheat – add an additional teaspoon of baking powder + 1 Tablespoon milk.
50% whole wheat – add 1/2 teaspoon baking powder.
1/4 cup ground flax – remove 1/4 cup flour + 1/2 teaspoon baking powder.
Add 1 mashed banana – no changes.
Add up to 1 cup blueberries or nuts – no changes.
Gluten Free Egg Free Pancakes
- Yield: Yields 10-12 4" Pancakes
- 1 cup of gluten-free all-purpose flour
- 1 tablespoon ground flax seed (flax meal)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 tablespoons maple syrup (or sugar, honey)
- 1 teaspoon vanilla
- 1/4 cup of unsweetened applesauce
- 1 cup of milk (or non dairy)
- In a medium size mixing bowl, sift together flour, flax meal, baking powder, cinnamon, and salt.
- In a separate bowl, combine maple syrup, vanilla, applesauce, and milk. Slowly mix in half of the liquid into dry bowl, stirring continuously, and the rest 1/4 cup at a time to avoid a runny batter (not all gluten free mixes are the same see note below). Mix until you get the lumps out of the batter. You don’t want it to be too thick or too runny. There’s a happy medium and 1 cup + 2-ish tablespoons should be just about right.
- On a greased, heated griddle over medium heat (or pan on your stovetop), begin to cook pancakes about a 1/4 cup of the batter for each one.
- Cook 1-2 minutes until they start to bubble around the edges, and flip. Cook for another 1-2 minutes. Remove from pan and serve.