This is the Ultimate Pancake recipe, with the most perfect and fluffy pancakes that are super easy to make. It’s the perfect Sunday morning breakfast, and can be whisked by anyone -even the beginner level bakers!
To make these homemade pancakes you’ll need some simple ingredients found at any big grocery store:
Take a look at the recipe card at the bottom of this post for the exact amounts!
Start by mixing your dry ingredients (all-purpose flour, baking powder, sugar and salt) in a large bowl. Using a whisk, whisk your ingredients by hand, for 30 seconds to aerate them.
On a medium bowl, mix regular milk, sour cream and butter until well combined. Add the whole egg and mix
Pour the wet ingredients into the dry ingredients and mix until just combined, a few lumps are ok; do not over mix the ingredients or you might end up with chewy pancakes instead of fluffy.
Heat a large skillet or griddle in medium low heat; add a little bit of vegetable oil or a little butter to the skillet so pancakes won’t stick, and spread it around using paper towels. Using a plastic squeezable bottle or an ice cream scoop, pour batter into the hot griddle.
Cook the pancakes until the top of the pancakes have a few bubbles and some of them have burst. Using a spatula, carefully flip your pancakes and cook until browned, for around 1 more minute. Place them in a covered container and repeat this process until all the batter is used
You can serve them as they are, with maple syrup, or you can be more creative and add some ingredients to turn them into something different. Take a look below for some ideas!
You could have these as they are, or you could have some extra ingredients added into the batter. This is a matter of personal preference and cravings!
You can also top them with some different ingredients for a totally different flavor.
To make pancakes without the egg you will need to swap the egg for a Flax egg. To make a flax egg just mix 1 tablespoon of ground flaxseed (flaxseed meal) in 3 tablespoons of water. Let it set for 15 minutes to thicken, then use it instead of the egg, exactly as the recipe directs.
Yes you can! make the pancakes as directed, then let them cool completely, (around 1 hour). Place them in an airtight container and store them in the fridge.
To freeze them lay them over a baking sheet lined with parchment paper in a single layer. Freeze them for 30 minutes to 1 hour, place them inside an airtight freezable container with parchment paper in between each layer of pancakes. Freeze for up to 1 month.
Store them in an air tight container in the fridge. They will keep for up to 1 week.
There are a few ways that you can follow to reheat your leftover pancakes. If they’re frozen, let them thaw and then follow one of the steps below.
For this method you will have to eat your pancakes right away, or they might become chewier when cooled.
Place a paper towel in a microwave safe plate, place a layer of pancakes on top of it (1 to 3 pancakes) then place a second piece of paper towel on top. Heat the pancakes in 15 second increments, checking them in between to see if they’re warm enough. Enjoy right away!
In the oven:
Pre-heat your oven to 350 F. Line a baking sheet with parchment paper and place the pancakes on top, in a single layer. Cover with aluminum foil and bake for 5 to 10 minutes.
Spray your pan with a little bit of cooking spray and heat it in medium heat. When the pan is hot, place the pancake on top, let it heat for 1-2 minutes and flip. Wait an additional 2 minutes and serve warm.
Here’s a video of this Ultimate Pancakes recipe so you can see up-close texture and thickness.
Follow the links below for some of my favorite breakfast recipes:
If you make this recipe, please be sure to give it a star rating and leave a comment!