The Best Classic Pancakes

This classic pancake recipe makes the best light and fluffy homemade pancakes every single time. They are so easy that you will never go back to the boxed mixes again!

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There is no more classic breakfast then the basic pancake. I used to always buy the boxed stuff unit one day many years ago, after promising my kids a pancake breakfast I realized we were out of mix.

I turned to google in search of an easy homemade pancake recipe where I stumbled upon a recipe that changed the way I cooked pancakes indefinitely.

The recipe I found is called Pete’s Scratch Pancakes and not only does it consistently produce the tastiest pancakes, but it is also SUPER versatile which makes it an absolute go-to.

Here’s what you’ll need to make the best classic pancakes:

All-purpose flour – traditionally white flour is used but you can swap any portion of the flour with whole wheat flour or oat flour. You can even replace about 1 cup of the flour with rolled oats and if you want to increase the protein add in about 2 scoops of your favorite protein powder!

Sugar – Just about any sugar or sugar substitute will work. You can even use honey or maple syrup to add a delicious flavor!

Salt and Baking Powder

Eggs – Regular eggs work great, but if you want to reduce the fat or calories, you can swap the 2 eggs for 4 egg whites OR use flax eggs or your favorite egg substitute.

Butter – Butter is the best option for flavor and texture, but if you want to you can swap the butter with oil just be sure to stick to an oil with a mild flavor. In addition, you can also sub half of the butter with peanut butter for a delicious peanut butter pancake!

Milk – Any variety of milk will work. We typically use unsweetened almond milk, but I have also made these with traditional milk and buttermilk – both of which were delicious!

Tips for making the perfect pancake every single time

Be careful not to overmix the batter. Once you combine the dry and wet ingredients mix just until combined. Some lumps are fine.

Mix the pancake batter with a fork. You know I love my kitchen aid mixer so much but now is not the time for an electric mixer. A fork works perfectly to break up large clumps and combine the batter without overmixing.

Let the batter rest for about 10 minutes before cooking the pancakes. This is a great time to preheat your griddle or skillet and it allows the gluten to rest resulting in a more tender pancake.

Use a non-stick griddle or skillet OR a well-seasoned cast iron pan and be sure to preheat the skillet or griddle before adding any batter. Each stove or griddle will vary. but I usually find that somewhere between medium and medium-high heat works well.

Don’t flip the pancakes too soon. Wait until there are bubbles forming all over the top of the pancake and the edges have a “cooked” appearance (I know that’s a terrible description – but you’ll know it when you see it 😂)

Use a thin silicone spatula for flipping the pancakes. If your spatula is too thick or rigid it can make a mess of pancakes. You can find my favorite HERE!

How to store leftover pancakes

If you are making these, do yourself a favor and make extra. They reheat so well and can be stored in the fridge or freezer. To reheat just pop them in the microwave or in a hot oven until heated through.

Be sure to check out these other great recipes:

• The Best Keto Pancakes
• Homemade French Toast Sticks
• Microwave French Toast in a Mug
• Homemade Granola
• Eggs Benedict Casserole with Easy Hollandaise
• Low Carb Sausage Pancake Muffins
• Keto Waffles