Here’s the truth: I am not a morning person. But the second I smell butter sizzling on a skillet and see pancake batter bubbling like little breakfast volcanoes? Suddenly, I’m wide awake and living my best life.
These pancakes are fluffy, golden, and stackable to the sky. They come together in one bowl, use ingredients you already have in your kitchen, and taste like the weekend — even if you’re making them on a random Tuesday.
Get your syrup, berries, and stretchy pants ready. This is that pancake recipe.
🎯 QUICK FACTS
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 10–12 pancakes (feeds 3–4 happy humans)
- Difficulty: Weekend Easy
📝 INGREDIENTS
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cups buttermilk (or 1 ¼ cups milk + 1 tbsp vinegar/lemon juice)
- 1 large egg
- 2 tablespoons melted butter (plus more for the pan)
- 1 teaspoon vanilla extract
Optional Fun Stuff
- ½ cup blueberries or chocolate chips
- A sprinkle of cinnamon in the batter
- Maple syrup, butter, or nut butter for topping
👩🍳 LET’S FLIP!
Step 1. Whisk it up.
In a big bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk wet ingredients until smooth, then pour into the dry. Stir gently until just combined — lumps are okay (lumpy batter = fluffy pancakes).
Step 2. Heat that skillet.
Warm a nonstick pan or griddle over medium heat. Lightly grease with butter.
Step 3. The magic pour.
Scoop about ¼ cup of batter for each pancake. Cook until bubbles form on top and edges look set, about 2 minutes. Flip and cook 1–2 minutes more until golden brown.
Step 4. Stack & serve.
Pile them high, drizzle with maple syrup, and add any toppings your soul desires.
📊 NUTRITION & PRO TIPS
💡 Pro Tips:
- Don’t overmix — it makes pancakes tough. Stop stirring when you still see some streaks of flour.
- If the first pancake looks sad? That’s the sacrificial pancake. Adjust your heat and keep going.
- Keep pancakes warm in a 200°F (90°C) oven while you finish the batch.
- Make it extra: add a pat of butter between each layer of your stack.
❓ READERS ASKED, WE ANSWERED
Q: Can I make these dairy-free?
A: Yep! Swap buttermilk for oat milk + 1 tbsp vinegar, and butter for coconut oil.
Q: Can I make the batter ahead of time?
A: Best fresh, but you can mix the dry ingredients the night before and stir in wet when ready to cook.
Q: How do I get perfectly round pancakes?
A: Use a measuring cup to scoop the batter and pour into the pan slowly.
🌟 VARIATIONS TO TRY
- Blueberry Pancakes: Fold in ½ cup fresh or frozen blueberries.
- Banana Pancakes: Add mashed banana + a pinch of cinnamon.
- Protein Pancakes: Mix in 2 tbsp protein powder and an extra splash of milk.
- Dessert-for-Breakfast Pancakes: Chocolate chips + whipped cream. Yes, please.
🍽 STORAGE & MEAL PREP
- Fridge: Keep in an airtight container up to 3 days.
- Freezer: Freeze in stacks with parchment between layers, up to 2 months.
- Reheat: Toast or microwave for a quick weekday breakfast.
✨ Fluffy, golden, and endlessly customizable, these pancakes aren’t just breakfast — they’re a lifestyle choice. Make them once and you’ll never go back to boxed mix again.
