The Perfect Pancake Recipe

I spent months perfecting this recipe and I am happy to say that it is indeed perfect. This is a recipe you can use for pancakes or waffles. It is also the perfect base for you to use to make whatever variety of waffles or pancake that you enjoy. Give it a try and let me know what you think.

Serving Size: 12-14 4″ pancakes/ 6-7 4″ pancakes

Active Time: 30 minutes/ 15 minutes


  • 2 C. all purpose flour/ 1 C. all purpose flour
  • 1/4 C. brown sugar/ 2 T. brown sugar
  • 2 T. baking powder/ 1 T. baking powder
  • 1/2 t. salt/ 1/4 t. salt
  • 2 eggs/ 1 egg
  • 2 T. oil/ 1 T. oil
  • 2 t. vanilla extract/ 1 t. vanilla extract
  • 2 C. milk/ 1 C. milk
  • Oil for the pan


  1. Heat a large pan to medium heat.
  2. In a large bowl combine all of the ingredients and whisk until combined.
  3. Allow the batter to rest for 2 minutes.
  4. Using either Pam or oil and a paper towel, carefully oil the bottom and sides of the hot pan.
  5. Use the 1/4 C. to pour the batter into the hot pan. Do this twice so you have two pancakes cooking at a time.
  6. Wait until the pancakes are dry (look cooked) around the edges and have large bubbles in the middle of the raw batter. This will be approximately 2 minutes.
  7. Flip the pancakes with a spatula and allow them to cook for another 2 minutes before removing them from the pan.
  8. Place the hot pancakes on a wooden cutting board if you have it available otherwise a plate can be used.
  9. Continue steps 5-8 until you have used all of the batter.
  10. Enjoy hot.

Notes and Variations:

  • Whole wheat flour can be used in place of the all purpose flour. It does cause the batter to be a little sticker and thicker so add 2 T. more milk and be sure the pan is oiled well.
  • Almond, soy, 2%, whole, or coconut milk can be used in this recipe.
  • Spices such as cinnamon, nutmeg, and pumpkin spice can be added to the recipe.
  • Zests such as lemon, lime, or orange are delicious additions,
  • Almond or lemon extract can be substituted for or used in addition to the vanilla extract.
  • Uneaten pancakes can be stored in the refrigerator for 3 days or in the freezer for 3 months. Refrigerated or frozen pancakes or waffles can be reheated in the microwave.
  • This recipe can be used for waffles as well. Heat up the waffle iron instead of the pan and use the 1/2 C instead of the 1/4 C.
  • C= cups
  • T= tablespoons
  • t= teaspoons

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