Pancakes have been part of my family’s breakfasts for years, and the recipes I share on this website are some of the most tested on the internet.
Here, you'll find my best pancake recipes, tips for getting them just right, common mistakes to avoid, toppings galore, and simple ways to make every stack a success. Enjoy! ~Laura
Best Pancake Recipes on the Internet
Pancake Tips & Troubleshooting
Some quick solutions to pancake problems you’ve probably experienced:
- Flat pancakes: either the batter is overmixed or there’s not enough leavening. Fix: Mix gently and let the batter rest 5 minutes before cooking. *Read more on baking powder below.
- Dense pancakes: packed the cup during measuring (adding too much flour). Fix: Use the spoon-and-level method (watch this video).
- Wet in the middle: the heat is too high, so the outside cooks too fast. Fix: Reduce heat to medium, cook longer (about 2 minutes per side).
- Burnt on the outside, uncooked middles: the pan is too hot or the butter burnt (pan also too hot), pancake flipped too soon. Fix: Reduce heat, grease the pan once it’s hot, and pour batter immediately.
- Fall apart when flipping: the batter is too runny (thin) or they were flipped too soon. Fix: wait to flip until the edges are defined and bubbles form (watch this video).
Pancake Toppings & Add-Ons
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Storage, Freezing, & Reheating
Leftover batter can be kept in the fridge for up to 2 days. Bring it to room temperature before cooking it to avoid dense pancakes –batter can be frozen too! Cooked pancakes can be refrigerated for up to 4 days and frozen for up to 3 months.
Reheat pancakes for 30 seconds to 1 minute in the microwave, in the toaster, toaster oven, or in a pan over low heat.
The Secret to Great Pancakes
The key to great-tasting, fluffy pancakes is the baking powder in your batter. It’s essential that you:
- Use an aluminum-free baking powder, especially on recipes that call for 2 teaspoons or more. The metallic flavor will ruin the taste, guaranteed (like this one).
- Mix it well into the dry ingredients so it’s distributed evenly in the pancake batter.
- Use enough. I like pancakes on the fluffy side, so I generally use 2 ½ teaspoons for a 12-pancake batch. But don’t worry, every recipe has been tested for optimal fluffy texture before publishing!
- If you're out of baking powder, don't just leave it out-use a recipe that's designed to work without it.
- Baking soda is not a substitute for baking powder-if that’s all you have, use this recipe instead.
Variations
There's more than one way to make a great pancake-here are some favorite twists and techniques to try next.
- Microwave: for emergency purposes, but it can be done.
- Air Fryer: the only way to cook pancakes in a dorm.
- Sheet Pan: perfect for sleepovers.
- Cast Iron: grandma’s method does not disappoint.
- Blackstone: bring breakfast outdoors.
- Use Muffin Mix: Airbnb cooking at its finest.
- Gluten-Free: a perfected recipe for more than a decade.
- Rice Flour: make sure you’re using the right type.
- Almond Flour: paleo-friendly and delish.
- Coconut Flour: without the spongy texture.
- Cassava Flour: perfected over the years.
- Buttermilk: old-skool pancakes for real.
- 2 Ingredients: for the minimalist.
- Sourdough: to use up that discard.
- Coconut Milk: full of coconutty flavor.
- No Eggs: for when you’re out.
- No Milk: use water instead.
- Vegan: no eggs, no dairy, still epic.
- Protein Pancakes without Flour: with protein powder.
- Chocolate: almost like cake.
- Pumpkin: not just for fall!
- Sweet Potato: nutritious and delicious.
- Spinach: green never tasted this good.
- Peanut Butter: lick-the-spoon good.
- Pancake Tacos: full breakfast, hand-held.
- Pancake Cereal: bite-sized and delish.
- Pancake Bar: make it a party.
- Pancakes for One: when you just need a single serving.
- Thin Pancakes: for a more European style.