The Best Morning Pancakes

Hands down, the best and most fully pancakes you'll eat. Whether you make the regular or gluten-free version they are both incredible!

Hands down, the best pancakes you’ll ever make. #youarewelcome


  • 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)


  1. In a large bowl, sift together the flour, baking powder, salt, and sugar.
  2. Make a well in the middle and pour in the milk, egg and melted butter; mix with a fork or whisk until smooth.
  3. Heat a 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.