Basic Pancakes

Yield: approximately 8 pancakes


Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups milk (any kind)
  • 3 tablespoons unsalted butter (vegetable oil can be used for a vegan substitute)
  • 2 large eggs
  • 1/2 tsp vanilla extract (optional, but recommended)
    • For a unique flavor, use 1/2 tsp lemon extract. Adds a very nice, subtle lemon flavor.


  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Pour the wet ingredients over the dry ingredients and whisk until just combined. If you are going to fold in additional mix-ins, do so now
  4. Spoon approximately 1/3 cup batter onto a hot, greased/non-stick gridle or pan. Cook until the top begins to bubble and the bubbles begin to pop, and then flip.  Cook on both sides until each is the desired shade.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your pancakes to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute