The Best Pancake Recipe

by - July 31, 2017

Happy Monday!  I hope everyone one had a lovely weekend, I most certainly did.
On Saturday morning I made these delicious pancakes for my husband.  He loves pancakes.  When we first started dating is when I first started cooking pancakes.  I had never cooked them for myself so I was very new to the pancake making process.  Over the years I have tried several different pancake recipes from all over the internet and some how after testing many of those recipes and adjusting their ingredients, I have found The Best Pancake Recipe.  I do not remember which two or three recipes influenced my recipe but I can tell you that I make this recipe at least once a month for my husband and have served it on several occasions to other members of my family.

The pancakes are the best because the are thin, but not too thin, light and fluffy.  I always have the ingredients on hand as they are basic ingredients and honestly if you don't have baking powder they still come out tasty just not as fluffy.  I have also added blueberries to this recipe and they come out great.  I suggest rolling the blueberries around in some flour before adding them, if not they burn.

The ingredients are as follows:
1 1/2 cups flour (all-purpose or whole wheat)
3 1/2 teaspoons baling powder
1/2 teaspoon salt
1 tablespoon sugar (add one teaspoon for a little sweeter pancakes)
1 1/4 cups milk (skim, whole, whatever, I use skim)
1 egg
3 1/2 tablespoons melted butter

I start by whisking the dry ingredients together, trying whisk out the lumps.  The longer I whisk the fluffier my pancakes usually are, I usually whisk for about two minutes.

When I am happy with my whisking and the dry ingredients look thin and combined I grab my rubber spatula and make a small pool or well for the egg.  I always crack the egg first in a separate bowl in case off shells.  For some reason almost every time I crack an egg it ends up with a piece of shell in it.  Do you know the fool proof and easiest way to remove shell pieces from your eggs?  Use the shell!  The larger broken half of the shell, dip it into your egg and the broken piece of shell will fall right into it, barely any human effort. 

I mix the egg into the dry ingredients just for a minute and then all at once I add the milk.  I usually spend a good amount of time mixing at this step.  The more you mix the more lumps will break up, because there will be lumps and the fluffier the pancakes will be.  

Once the batter looks good, its time to cook!  What I have learned over time is that while I am completing the above steps I leave my pan empty and uncovered on the stove top at medium heat.  I know that sounds like it will be hot but I promise it's the key to golden brown pancakes.  

These pancakes will be ready to flip when you see a large amount of bubbles come to the surface.  If you see one or two bubbles burst this means it's really time to flip them.  Be patient, wait for the bubbles, when I'm patient the pancakes come out better and usually only require two or three flips.  The recipe makes about eight on nine pancakes depending on the size.

And there you have it!  Feel free to comment or report back to me, if you end up trying the recipe.  I love to make adjustments to my recipes for better results.  
I hope you enjoyed this recipe and thank you for reading!

You May Also Like


  1. Your photos are gorgeous! I am actually on the hunt for a solid go-to pancake recipe & this sounds amazing! I'm a big fan of fluffy pancakes - will def give this a go one of these weekends. Happy Monday! x Shannon ||

    1. Thank you Shannon, I really appreciate the comment. If you try the recipe out feel free to come back and let me know how you liked it. Or didn't like it. Have a great day!

  2. Sounds like a good recipe, I am going to try for my kids today. Thank you!

    1. Thank you! I'm so excited for you to try this recipe out today, feel free to report back. I always love another person's opinion.