This post may contain affiliate links. See my disclosure for more information.
These simple pancakes, made from scratch, are the tastiest pancakes I’ve ever made. This is the last pancake recipe you’ll need.
I used to think of pancakes as just a vehicle for syrup. Until I tried this recipe. No kidding, every time I make them, my husband pauses while he’s eating and says, “These pancakes are really good.”
It makes me giggle now, because he says it every-single-time.
And they are! Unlike a lot of pancake recipes I’ve made, these are actually tasty all on their own. (Not that I skip the syrup, mind you. I haven’t lost my mind.)
World’s Best Pancakes
I’m not sure what it is, but these pancakes have a delicious flavor that I haven’t gotten from any other recipe. They’re not difficult at all, but let’s be honest, making pancakes from scratch does take a bit more effort than using the mix.
I’m not hating on the mix. There’s a definite time for it.
But typically, I make pancakes when we’re having breakfast-for-dinner wayyyy more frequently than I ever make them for actual breakfast. Which means that I’ve got the time to spend to make the tasty homemade ones.
I usually serve them with bacon (that I bake in the oven) and fruit. And I like mine with a big glass of ice-cold milk. Mmmmm. (I also like to spread my pancakes with peanut butter and a sprinkle of homemade granola before I add the syrup…it makes my picky kids gag a little, but it’s so yummy!)
This recipe, along with the one for waffles, biscuits, cornbread and a couple other quick recipes are on a paper I keep taped inside my spice cabinet door. It makes prep so easy, since I don’t have to look it up every time.
Click here for my printable page of bread recipes to make dinner prep easier!
Easy Pancake Recipe
It really is just a matter of mixing the dry ingredients together, mixing the wet ingredients together, and then combining them. I use a big whisk, but am careful not to over mix. Lumps are ok.
One of the secrets to flavorful pancakes is to cook them in melted butter. Just a tiny bit goes a long way.
This is the griddle I use :
You know the secret of knowing when to flip a pancake, don’t you? You watch for two things: The edges to start looking sort of dry, and bubbles in the center of the pancake.
And two big don’ts: Don’t flip a pancake more than once…none of this back and forth business. And never, never, press down on a pancake with the back of your spatula. We want that lovely rise, friends. No smooshing!
The Tastiest Pancakes
Ways to eat these pancakes:
Plain. They are legit tasty all on their own, you may find yourself tearing off a piece of the slightly sweet leftovers.
Butter and syrup. Definitely the standard way to eat pancakes. Question? Are you a real maple syrup person or a pancake syrup person? I tried to be a real maple syrup person, but it’s just not me. We are a Log Cabin family all the way.
Delicious add-ons. As I said, I love peanut butter and granola on my pancakes. Fruit is another yummy topping. Sliced bananas, any kind of berry? Yes and yes. I also sometimes like to cook up some sliced apples with a little brown sugar. Yum!
Cold with a swipe of Nutella. Yup. This is my favorite way to enjoy leftover pancakes.
Click here for the most decadent (and secretly healthy) chocolate pancakes ever!
What is your favorite way to eat pancakes?
Number of pancakes will vary depending on the size you make them. This recipe makes enough for 4 adults with leftovers. If you want less, half the recipe.
Ingredients
- 2 1/2 cups flour
- 1/4 cup sugar
- 1 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 1 tsp vanilla
- 2 cups buttermilk (make your own by adding 1 Tbsp of vinegar per cup of plain milk)
- 2 Tbsp vegetable oil
- 1 cup plain greek yogurt (or sour cream)
Instructions
- Mix dry ingredients (first 5 ingredients) together with a whisk in a bowl
- In smaller bowl, mix all whet ingredients together, whisking until smooth
- Add wet ingredients to dry
- Use whisk to blend until just mixed
- Cook in melted butter, scooping on with a 1/4 or 1/3 cup measuring cup
- Cook on first side until edges appear dry and there are bubbles in the center of pancake, then flip and cook on other side until cooked through
- Serve warm with syrup
I grew up on Aunt Jemima and never cared for the real stuff as a kid–except on ice cream! But now our family makes maple syrup every spring and I’ve done a complete about face. Blueberry pancakes with real maple syrup is my favorite way to eat pancakes. I can’t wait to try this recipe. If they are as tasty as they look in the pics they will be delicious!
I can’t imagine making your own syrup…that must be amazing! Blueberry pancakes are some of my favorite too.
MMMM! Sounds delicious!
Ok, this looks like a fairly standard pancake recipe–rich due to the sour cream, and a little more sugar than our usual. I was really hoping for a swoon! But since I’ve always done pancakes in butter–a thing I learned from my mom about 70 years ago, and proceeded to teach to my kids and grandkids, there wasn’t much new here. We’ve always used vanilla, too. As for mix, it isn’t much more complicated to start from scratch. I grew up on a farm, and pancakes were a rare supper meal instead of breakfast which tended to be oatmeal, or less frequently, eggs. Actually the only time I remember eating them in the morning was for special events such as a church or community deal. My husband who grew up in a suburban community always liked them for breakfast, so I adapted–with a scratch recipe much like this but with less sugar and no sour cream. Next time you give a headline about swooning, please make it a bit more special.
Hi Janet, Sounds like you were lucky to grow up on delicious pancakes. This was the first recipe (perhaps due to the richness from the sour cream and additional sugar) that I discovered that made me enjoy the actual pancake as much as the syrup. I’m sorry you were disappointed. Have a great day!