Everyday Pancakes Recipe (2024)

They're just pancakes, people. Calm down. You don't need to use 17 different types of flour, chocolate drops only made by a hermit on the highest mountain in Switzerland on select Tuesdays in the Spring, and edible gold glitter. That's why this is titled Everyday Pancakes and not How Pretentious Can I Be Pancakes.

I halved the recipe and added finely chopped cabbage, grated carrots, finely chopped onion in small amounts so as to not overwhelm the batter. This is a fast and easy western version of okonomiyaki and can be eaten for any meal. Good alone or with sour cream, or maple syrup or your choice. Add an organic turkey sausage and there you have it, a complete meal.

If you use buttermilk (or any other acid), don't forget to add a teaspoon of baking soda!

I mix the dry ingredients in a big batch and then store in a tightly covered jar. Then it's quick to mix the milk, eggs, and butter with the dry ingredients.

I made the recipe as written and found that it was not as fluffy as I like it. I added two heaping tablespoons of sour cream which made them very fluffy and added a subtle flavor. I also used vanilla. As modified, I have made them several times and they are delicious and fluffy.

Add a teaspoon of vanilla extract!!!

This is the same basic recipe my father copied out of Consumer Reports 40 years ago. One variation: substitute 1/2 tsp of baking soda for 1 of the 2 tsps called for, then use buttermilk instead of milk (it reacts with the baking soda). 2 cups buttermilk is about right.

Pancakes should not require a buttered or greased skillet - that simply results in frying the edges. A good recipe will have enough fats in the batter to provide good, clean release from the skillet when the pancake is done.

For even lighter pancakes, I like to separate the eggs, beat the whites stiff, and fold them into the batter just before ladling them onto the griddle.

I have started to use all chick pea flour (Garbanzo beans) for my pancakes. They do not rise as much as regular pancakes but taste much better. They have a very nutty flavor. And have more protein in them. I will try more baking powder to get more rise.

I use yogurt instead of milk ( about a quarter cup less) and a tspn baking soda instead of baking powder and a half tspn salt. I have forgotten the sugar and noticed that my five year old son didn't notice! So you really don't need much. I also add fresh blueberries ( about a half cup or more) at the end. Happy to see this easy recipe in the times. Don't buy a mix!

I've often made it on a Saturday and saved half for Sunday in the fridge and it keeps very well; in fact, I think resting the batter, even for half an hour, makes the pancakes fluffier. I love this recipe - my favourite way of serving it is with Nigella Lawson's sauce of blueberries cooked with maple syrup. Yum!

The flour doesn't hydrate immediately upon addition of the liquid. Let the batter sit for 15 minutes or so before cooking the pancakes. The batter will thicken up and the pancakes will be lighter.

You are right. The melted and cooled butter in the batter shouldn't be optional. It's what will give a clean release without oiling the griddle.

make all the pancakes at once and freeze leftovers. nuke to heat.

I made these every weekend until having to go gluten free. I always halve the recipe. Successfully converted to GF with 1 c. gf AP flour with NO xanthan gum, added 1/4 tsp. xanthan, 2 tbsp. oil, 1 tbsp. baking powder, kept everything else the same. Mix all ingredients but leavening, let batter sit 30 min., add leavening and cook immediately.

The worst pancake recipe I’ve ever followed. Realy disappointing, flat with no flavour.

These tasted like Matza to me and not at all like everyday Pancakes. Unsure what happened.

Batter was really, really thick. First batch came out more like a pancake-scone hybrid. Pretty flavorless, too. Added another 1/4 cup milk to what was left in the bowl for a second batch. Pancakes looked more normal, but still came out weird. Disappointed.

Excellent with fruit compote

Worst pancakes I’ve ever had.

This just isn’t a good pancake recipe. I’ve tried it twice and both times ended up with a bland, flat mess that glues to the pan and is impossible to flip. When I mistakenly made this again yesterday I wised up after the first pancake (which had to be scraped off the pan) and increased the amount of flour, sugar, baking powder and melted butter and added baking soda. Problem solved. For a great pancake recipe try Alison Roman’s buttermilk pancakes, which is my go to for perfect pancakes.

Shred an apple (I unpeeled it first) add to batter and toss in a few pecan pieces. Yum.

Easy, fluffy and tasty.

Cut ingredients by half. Also , followed the recipe and attempted to limit wet ingredients as written. I thought the mix was as described. I was left with about 2 ounces of liquid. Ultimately, pancakes were too dry a closer to a biscuit. Next time if you cut in half, don’t be shy with the wet ingredients.It made enough for one serving.

Easy recipe, good pancakes

don’t need the added sugar at all!! sooo yummy

-add 2 cups buttermilk, thick cake batter consistency-mix dry ingredients in biggest bowl-add egg yolks to buttermilk-add melted butter to buttermilk-whipped egg whites to peak -stream buttermilk into dry ingredients whipping gently-whipped in eggs whites-plop onto cooking surface

-mix dry ingredients in biggest bowl with substitutions and salt-mix egg yolks and melted butter into measuring cup with 2 cups of buttermilk with vanilla-whip egg whites to peak-stream buttermilk into flour mixture-whipped in egg whites

These were ok, but nothing more than that. They needed way more salt and weren’t that fluffy. I think a good mix would have been better.