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brunch pancake recipe
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5 from 11 votes

Pancake Recipe

This pancake recipe has the perfect amount of fluff and the perfect ratio of sweetness in the batter. They're buttery, so delicious and easy to make!
Prep Time5 mins
Cook Time15 mins
5 mins
Total Time25 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 8 Pancakes
Calories: 175kcal
Author: Eden
Cost: $8


  • Griddle


  • 1 1/2 cups whole milk
  • 3 tbsp melted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 3/4 tsp baking powder
  • 1 1/4 tsp salt


  • Whisk together wet ingredients – Milk, melted butter, eggs and vanilla extract. I usually do this in a large glass measuring cup.
  • Whisk together dry ingredients – In a medium mixing bowl, whisk flour, sugar, baking powder, salt.
  • Add the wet ingredients into the dry ingredients and give it a few whisks just to lightly combine. The batter should be lumpy!
    mixing pancake batter
  • Preheat the griddle over medium-high heat. If using an electric griddle set the temperature to 375°F.
    pancakes cooking on griddle
  • Cook the pancakes – Add a good amount of butter to the griddle and push it around where the pancake batter will be. Add 1/3 cup dollops of batter onto the griddle. Add what you can, giving the batter space to spread and cook.
  • Cook 2 – 3 min on one side until bubbles form. Then flip and cook for another 2-3 minutes until golden brown. Do not flip the pancakes again. 
    flipping pancakes
  • Once the pancakes are cooked, remove them from the griddle and onto a plate. Continue making more pancakes until the batter is gone.
  • Enjoy – Serve these fluffy pancakes warm with butter and syrup!


  • Do not over mix the batter. The batter should be lumpy and not smooth.
  • Use a griddle or a large non-stick pan to cook the pancakes.
  • Use 1/3 cup batter for each pancake.
  • Carefully and gently wipe the griddle between pancakes and add new butter so the butter won’t burn. I usually do this with a paper towel.
  • Always use, whole organic ingredients when possible.
  • Never flip a pancake twice. Once you flip it let it cook on the other side and then remove it from he griddle.


Serving: 8Pancakes | Calories: 175kcal | Carbohydrates: 22g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 437mg | Potassium: 191mg | Fiber: 1g | Sugar: 4g | Vitamin A: 265IU | Calcium: 101mg | Iron: 1mg