Best 12 Best Pancakes Ever Recipes

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Are you searching for the ultimate pancake recipe that will tantalize your taste buds and leave you craving more? Look no further! In this article, we'll take you on a culinary journey to discover the secrets of creating the best pancakes ever. With our carefully curated selection of recipes, you'll learn how to whip up fluffy, golden-brown pancakes that are perfect for breakfast, brunch, or even dessert. Whether you prefer classic buttermilk pancakes, decadent chocolate chip pancakes, or savory veggie-packed pancakes, we have something for everyone. So grab your apron, fire up the griddle, and let's embark on a pancake-making adventure that will make your taste buds sing!

Let's cook with our recipes!

THE BEST EVER PANCAKES



The Best Ever Pancakes image

I'm not joking when I say I make pancakes every weekend. I love them in any form and variation. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 servings

Number Of Ingredients 10

1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, room temperature
1/4 cup butter, melted
1 teaspoon vanilla extract
Optional: Mixed fresh berries, whipped cream, maple syrup and butter

Steps:

  • In a large bowl, whisk together the first 5 ingredients. In another bowl, whisk remaining ingredients; stir into dry ingredients just until moistened., Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with toppings as desired.

Nutrition Facts : Calories 360 calories, Fat 15g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 817mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 10g protein.

IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)



IHop Pancakes (Best Pancake Recipe Ever!) image

I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.

Provided by Roberts44

Categories     Breakfast

Time 14m

Yield 8-10 Pancakes

Number Of Ingredients 8

nonstick cooking spray
1 1/4 cups all-purpose flour
1 egg
1 1/2 cups buttermilk
3 tablespoons granulated sugar
1 1/2 teaspoons baking soda
1/4 cup cooking oil
1/2 teaspoon salt

Steps:

  • Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
  • In a blender, or with mixer, combine all of the remaining ingredients until smooth.
  • Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
  • When the edges appear to harden, flip the pancakes. They should be light brown.
  • Cook on the other side for same amount of time, until light golden brown.

Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3

BEST PANCAKES EVER RECIPE - (4.2/5)



Best Pancakes Ever Recipe - (4.2/5) image

Provided by á-24350

Number Of Ingredients 10

3/4 cup milk
2 tablespoons white vinegar (see note)
1 cup all-purpose flour
2 tablespoons white sugar (I used 3)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter
1 teaspoon vanilla

Steps:

  • Combine the milk and vinegar in a small bowl for 10 minutes to "sour". This is an important step and it is called "soured milk" which is much different that sour milk. I guarantee you will NOT taste the vinegar in the final product. Set aside. Combine flour, sugar, baking powder, baking soda and salt in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla and melted butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but DO NOT OVER BEAT! The batter will be thick, don't add any more liquid. LET THE BATTER SIT UNDISTURBED FOR TEN MINUTES!! After 10 minutes, you will see bubbles in the batter, very important DO NOT STIR AGAIN. Gently dip out (don't pour out) 1/2 cup of batter and place it on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip with a spatula and brown the other side. NOTE: This recipe only feeds about 3 or 4 people, but doubles or even triples nicely. Don't skip the soured milk part of this recipe, you will not taste the vinegar in the pancakes. The vinegar super-activates the baking soda. You can substitute BUTTERMILK for the milk+vinegar in this recipe, but I have had the best luck (fluffiest pancakes) using the milk and vinegar. A few people have written to me and said that their pancakes weren't quite as fluffy or tall as mine. I suspect they are stirring the batter just before cooking the pancakes which deflates the bubbles in the batter. Stirring or pouring the batter essentially deflates the air bubbles in the batter. Personally, I use a half cup measuring cup and GENTLY dip out batter and put it on the griddle and I always get super fluffy pancakes.

PANCAKES, BEST EVER, BISQUICK



Pancakes, Best Ever, Bisquick image

I came up with this variation of basic Bisquick pancakes, which I think are the best. At least, I've never tasted any better, except perhaps for some awesome sourdough pancakes I had in San Simeon, CA., on the Hearst Property.

Provided by personalchef

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups Bisquick
1 1/4 cups milk
2 eggs
1/4 teaspoon cinnamon
1 tablespoon Splenda sugar substitute
1 teaspoon vanilla
1/4 cup sour cream
1 cup pure maple syrup
1/4 cup butter, melted in microwave

Steps:

  • Prepare the basic Bisquick pancake batter, according to package directions.(1-1/4 C Milk, 2 eggs.).
  • Add remaining ingredients, through sour cream. This will make a thinner than usual batter.
  • Scoop batter out using a 1/2 cup measuring cup.
  • Lift pan to thin batter even more. (These aren't crepes, but use the same general idea).
  • Cook till bubbly on one side, then flip and cook other side.
  • Lay 4 to a serving, drizzle with melted butter and syrup.
  • (Updated 1/27/10 to reflect changes recommended by Dazy.).

BEST EVER BUTTERMILK PANCAKES



Best Ever Buttermilk Pancakes image

I found this recipe years ago in "The pleasures of your Processor" by Norene Gilletz. It makes the best pancakes everytime. A sure winner with kids and adults alike.

Provided by T.L. Sim

Categories     Breakfast

Time 10m

Yield 14 4inch pancakes

Number Of Ingredients 8

1 1/4 cups flour
1 tablespoon sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups buttermilk
1 egg
2 tablespoons oil (canola or veg.)

Steps:

  • Using a food processor, mix together all dry ingredients and pulse 4-5 times to blend.
  • Add remaining ingredients and process until smooth.
  • About 10 seconds.
  • Do not overprocess.
  • Pour onto a hot slightly greased griddle and cook until bubbles appear on the top side.
  • Flip over and brown.

CANADIAN BEST EVER PANCAKES AND PANCAKE MIX



Canadian Best Ever Pancakes and Pancake Mix image

This mix makes the lightest and tenderest pancakes because it's made with soft low gluten cake and pastry flour (not self rising flour). It's also less expensive than bought pancake mixes and just as handy. Best of all, it takes just minutes to put together. Fresh or make ahead and frozen, pancakes are a delicious start to any day. Serve with favorite toppings or try nifty pancake sandwiches (below).

Provided by Olha7397

Categories     Breakfast

Time 10m

Yield 15 cups

Number Of Ingredients 11

9 cups sifted cake-and-pastry flour
1 cup skim milk powder
1/2 cup granulated sugar
1/4 cup baking powder
1 tablespoon salt
2 teaspoons baking soda
1 lb shortening
1 cup water
1 egg, lightly beaten
1/4 teaspoon nutmeg
melted butter

Steps:

  • BEST PANCAKE MIX: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until in fine crumbs.
  • Transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Makes about 15 cups.
  • BEST EVER PANCAKES: In bowl and using fork, stir together 2 cups Best Pancake Mix, water, egg and nutmeg until blended.
  • Heat griddle over medium high heat; brush with butter. Using 1/4 cup batter for each pancake and brushing griddle with more butter as necessary, pour batter onto griddle; cook for about 2 minutes or until golden brown on bottom and bubbles break on top but do not fill inches.
  • Using spatula, turn and cook for about 1 minutes or until bottom is golden brown. (Pancakes can be layered between waxed paper, wrapped well in plastic wrap and frozen in airtight container or freezer bag for up to 2 weeks.) Makes nine 4inch pancakes.
  • ONE MINUTE PANCAKE SANDWICHES: With pancakes in the freezer, it's easy to whip up a quick and nutritious portable breakfast the whole family will enjoy. Simply pop frozen pancakes into a toaster or toaster oven and warm through, then sandwich together with you choice of flavorful fillings. Serve with a glass of milk and you have a complete meal.
  • PIGGIE IN A BLANKET: In nonstick skillet, cook 1 breakfast sausage over medium high heat, or microwave at High for 2 minutes, or until no longer pink inside. Spread 1 pancake with 1 1/2 teaspoons maple syrup; wrap pancake around sausage, securing with toothpick.
  • FRUIT AND CHEESE: Thinly slice one quarter of an apple or pear and 1 oz. Cheddar cheese; sandwich between 2 pancakes.
  • HONEY AND BANANA: Spread 1 tablespoons creamed honey evenly over 2 pancakes; top 1 with half a thinly sliced banana. Sandwich together.
  • CREAM CHEESE AND RAISIN: Spread 2 tablespoons spreadable cream cheese evenly over 2 pancakes; sprinkle with 1 tablespoons raisins. Sandwich together.
  • Easy Cooking Canadian Living's Best.

FLANNEL CAKES - BEST PANCAKES EVER



Flannel Cakes - Best Pancakes Ever image

This recipe comes from my Mother's first cook book. The American Woman's Cook Book, copywrited in 1938. To this day, these are still the best pancakes I've tasted. Light, fluffy and delicious!

Provided by Bev I Am

Categories     Breakfast

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups sifted flour
1 teaspoon salt
3 teaspoons baking powder
2 eggs, separated
2 cups milk
1 tablespoon melted shortening

Steps:

  • Sift flour, salt and baking powder together.
  • Beat egg yolks and add milk and shortening.
  • Beat in flour with a rotary beater (or electric mixer).
  • Fold in stiffly beaten egg whites.
  • Bake on hot griddle, turning to brown both sides.
  • Makes 24.

BEST PANCAKES EVER



Best Pancakes Ever image

These pancakes are so easy to whip up on the weekends. They always turn out perfect. They are not to flat, just light and fluffy. My kids beg for them. I double or triple my recipe and put the leftovers in plastic bags in the refrigerator. The kids or whomever wants them can heat them up in the microwave in the mornings. Hope you like these as much as my family does.

Provided by Sweetkitty

Categories     Breakfast

Time 20m

Yield 10-12 pancakes, 6 serving(s)

Number Of Ingredients 7

1 egg, well beaten
2 teaspoons sugar
1 pinch salt
1/4 cup butter, melted
3 teaspoons baking powder
2 cups milk
2 cups flour

Steps:

  • Mix all ingredients together except flour.
  • Add aproximately 2 cups of flour gradually, enough to make batter able to spread well on griddle.
  • Using 1/4 or 1/3 measuring cup pour onto hot griddle. Wait until edges set up and flip.

Nutrition Facts : Calories 290.4, Fat 11.9, SaturatedFat 7, Cholesterol 67, Sodium 314.2, Carbohydrate 37.6, Fiber 1.1, Sugar 1.6, Protein 8.1

BEST-EVER HOMEMADE PANCAKES



Best-Ever Homemade Pancakes image

These are delicious! Sweet, salty, yet light and fluffy. Recipe from 1990 America's Best Recipes courtesy of The Woman's League of Ozona, Texas.

Provided by AmyZoe

Categories     Breakfast

Time 35m

Yield 12 4" pancakes, 6 serving(s)

Number Of Ingredients 7

1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
1 cup milk
2 eggs, lightly beaten
3 tablespoons butter, melted

Steps:

  • Combine flour, baking powder, salt, and sugar in a large bowl and stir well.
  • Combine milk, eggs, and butter in a small bowl and stir well.
  • Add to dry ingredients, stirring just until blended.
  • For each pancake, pour abour 1/4 cup batter onto a hot, lightly greased griddle.
  • Turn pancakes when tops are covered with bubbles and edges look cooked.

Nutrition Facts : Calories 240.2, Fat 9.2, SaturatedFat 5.1, Cholesterol 91.5, Sodium 578.3, Carbohydrate 32.5, Fiber 0.8, Sugar 6.5, Protein 6.7

BEST DOG GONE PANCAKES EVER



Best Dog Gone Pancakes Ever image

There is no mistake about the amount of baking powder. This is a very light and fluffy recipe for pancakes.

Provided by Margie Brock

Categories     Breakfast

Time 7m

Yield 8-4 serving(s)

Number Of Ingredients 8

1 cup milk
2 tablespoons vegetable oil
1 egg, beaten
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons baking powder
2 tablespoons milk

Steps:

  • Mix oil, egg and milk.
  • Sift in dry ingredients.
  • Add 2 Tbsp oil.
  • Fry on hot griddle.

THE BEST BUTTERMILK PANCAKES EVER!



The Best Buttermilk Pancakes EVER! image

These are the best homemade buttermilk pancakes you will ever make. I've made these pancakes twice and both times my husband said they were the best he's ever eaten.

Provided by Bunny's Warm Oven Blog

Categories     Pancakes

Time 30m

Number Of Ingredients 9

3 c all purpose flour
3 Tbsp white sugar
3 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
3 c buttermilk
1/2 c milk
3 eggs
1/3 c butter,melted

Steps:

  • 1. Fluffy, tall, soft homemade buttermilk pancakes, does it get any better than this! I halved this recipe since there are only 2 of us. There are a couple of things you want to remember when making them. The dry ingredients and wet ingredients are mixed in separate bowls and not combined until you're ready to make them. Let your buttermilk , milk and eggs sit out to room temperature before mixing with the cooled melted butter. If they are cold ,the melted butter will solidify and you'll have butter chunks. When you're ready to mix the dry and wet ingredients together, only mix until the ingredients are incorporated. The batter will be lumpy, you want it that way. I made my pancakes in a large cast iron skillet. I heated the skillet, before I made the pancakes I sprinkled water droplets in the pan , they danced and sizzled around the skillet and evaporated, it was time to make the cakes. I used my 1/2 cup measuring cup to measure the batter out. This gave me nice big pancakes. While they are cooking, don't turn the pancakes until you see little holes appearing on the tops of the cakes, check the bottom for a deep golden brown color then flip the cakes.
  • 2. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • 3. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • 4. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
  • 5. For more homemade recipes, please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2014/01/the-best-buttermilk-pancakes-ever.html

BEST PANCAKES EVER!



Best Pancakes Ever! image

This is the greatest pancake recipe I have ever tasted, and for good reason: it's been passed down through the family for many generations! Everyone I've ever made them for went insane.

Provided by alalal alalala

Categories     Pancakes

Time 30m

Number Of Ingredients 9

2 c all purpose flour
2 Tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 c buttermilk
4 Tbsp butter, melted
1 tsp vanilla extract
2 eggs, beaten

Steps:

  • 1. Mix flour, sugar, baking powder, baking soda, and salt.
  • 2. Add buttermilk, melted butter, vanilla, and eggs. Mix until just combined- lumps are good! Don't make the mixture super smooth or the pancakes will be tough.
  • 3. Melt a good amount of butter on a pan, or preferably a griddle. Measure about a quarter cup of pancake batter onto hot pan. (We use a soup ladle)
  • 4. Cook until golden, plate up, and serve with extra butter and maple syrup, or strawberries and whipped cream, or maybe some honey and toasted nuts: the possibilities are endless!
  • 5. Devour.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the taste of your pancakes.
  • Make sure your baking powder is fresh. Old baking powder can result in flat, dense pancakes.
  • Don't overmix the batter. Overmixing can make the pancakes tough.
  • Let the batter rest for a few minutes before cooking. This will allow the gluten in the flour to relax, resulting in lighter, fluffier pancakes.
  • Cook the pancakes over medium heat. Cooking them over too high heat will make them brown too quickly and not cook through.
  • Flip the pancakes only once. Flipping them too often can make them tough.
  • Serve the pancakes immediately with your favorite toppings. Pancakes are best when eaten fresh off the griddle.

Conclusion:

By following these tips, you can make the best pancakes ever. They will be light, fluffy, and delicious. So what are you waiting for? Start flipping!

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