Ultimate Pancakes Recipe

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!

Ultimate Pancakes Recipe

Ingredients you’ll need to make the perfect pancake

To make these homemade pancakes you’ll need some simple ingredients found at any big grocery store:

  • All-purpose flour. Measure it using a spoon, scooping the flour into your measuring cup without compacting it, then using the back of a knife to level it
  • Baking powder. Gives a light and fluffy texture to the pancakes
  • Sugar. Sweetens the pancakes
  • Salt. Enhances the flavors
  • Milk. Full fat and at room temperature
  • Sour cream. Makes the pancakes moist, tender and fluffy
  • Unsalted Butter. You’ll need it to be melted
  • Egg. Use a room temperature egg; leave it 30 minutes outside of the fridge prior to using

Take a look at the recipe card at the bottom of this post for the exact amounts!

Pancake inside

How to make the Ultimate pancakes Recipe

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!

Ultimate Pancakes Recipe

What is the secret to making the best pancake recipe?

  1. Measure your ingredients correctly. Flour should be measured by scooping it with a spoon and then leveling it with a knife. Never compact it!
  2. Use room temperature ingredients to ensure they mix evenly
  3. Do not over mix the dough! You can mix the dry ingredients as much as you like, as well as the wet ingredients, but after the wet ingredients are added to the dry ingredients, you should mix until just combined. A few lumps in your pancake batter are ok
  4. For perfectly shaped round pancakes use a squeezable bottle (you can use a clean and empty ketchup bottle too). Add the batter into the container and squeeze into the heated pan. You can also use an ice cream scoop so you’re able to measure the same amount of batter every time.
  5. Flip your pancakes until you see bubbles on the surface, then flip carefully and cook until browned on the other side, for around 1 minute
Honey dripping pancake

Add-ins and extra ingredients

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!

  • Add some chocolate Chips for chocolate chip pancakes
  • Add fresh Blueberries for blueberry pancakes
  • Lemon juice and poppy seeds for lemon and poppy seed pancakes
  • Replace the whole milk with coconut milk and top them with shredded coconut for coconut pancakes
  • Replace the milk with buttermilk for fluffy buttermilk pancakes
  • Replace the sour cream with Greek yogurt for Yogurt Pancakes
  • Chopped nuts for Nutty pancakes
  • Add 2 Teaspoons of expresso powder for coffee pancakes
  • Peanut butter chips for Peanut Butter Pancakes
  • Jimmies for Funfetti Pancakes. Make sure to avoid nonpareils, since these bleed out and you could end up with a weirdly colored batter
  • The addition of Cinnamon and nutmeg makes some perfect Spiced Pancakes
  • Orange juice and zest for Orange Pancakes
  • Applesauce instead of sour cream for some apple pancakes, topped with fresh apples
  • Dried freeze raspberry for raspberry pancakes

You can also top them with some different ingredients for a totally different flavor.

  • Peanut butter and jelly for a PB and Jelly pancake
  • Bananas and walnuts for Banana Pancakes
  • whipped cream and chocolate chips
  • Almond butter and slivered almonds for Almond Pancakes
  • Bananas and dulce de leche in between pancakes for a Banoffee Pancake
  • Dulce de leche
  • Nutella
  • Strawberry sauce
  • Blueberry sauce
  • Honey instead of Maple syrup
  • Any jam of your choice
  • Bacon
  • Fresh fruit
Pancakes with fork

How to make pancakes without eggs?

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.

Can I make the pancakes ahead of time?

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.

How to store leftover pancakes

Store them in an air tight container in the fridge. They will keep for up to 1 week.

How to reheat Pancakes

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.

Microwave:

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.

Non-Stick pans:

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.

Ultimate Pancakes Recipe

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:

Cinnamon Spice Oatmeal Recipe

Protein Packed Energy Bites

Healthier Chocolate Hazelnut Granola

The ultimate Granola Bar

Chocolate and Strawberry Oatmeal

Cinnamon Puff Pastry Knots

If you make this recipe, please be sure to give it a star rating and leave a comment!

Ultimate Pancakes Recipe
Print Recipe
5 from 3 votes

Ultimate Pancakes Recipe

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!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: bisquick ultimate pancakes, Maria Corcuera, sweet fix baker, ultimate pancake recipe, ultimate pancake recipe from scratch, ultimate pancakes
Servings: 10 pancakes
Calories: 140kcal
Author: Maria Corcuera

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 Tablespoons white sugar
  • 1/2 teaspoon salt
  • 1 Cup full fat milk room temperature
  • 1/4 Cup sour cream room temperature
  • 1 egg room temperature
  • 3 Tablespoons unsalted butter melted

Instructions

  • 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 wont 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.

Notes

  1. Measure your ingredients correctly. Flour should be measured by scooping it with a spoon and then leveling it with a knife.Never compact it!
  2. Use room temperature ingredients to ensure they mix evenly
  3. Do not over mix the dough! after the wet ingredients are added to the dry ingredients, you should mix until just combined. A few lumps in your pancake batter are ok
  4. For perfectly shaped round pancakes use a squeezable bottle (you can use a clean and empty ketchup bottle too). Add the batter into the container and squeeze into the heated pan. You can also use an ice cream scoop so you're able to measure the same amount of batter every time.
  5. Flip your pancakes until you see bubbles on the surface, then flip carefully and cook until browned on the other side, for around 1 minute

Nutrition

Serving: 1g | Calories: 140kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 33mg | Sodium: 273mg | Fiber: 1g | Sugar: 4g

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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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