The Best Pancake Recipe Ever

American Breakfast Pancakes

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 pinch of salt
  • 1 tsp sugar
  • 2 large eggs, beaten
  • 2 tbsp butter, melted and cooled
  • 1-1/3 cups milk
  • butter for frying

The easiest way to make these pancakes is to put all the ingredients into a blender and blitz. But if you do mix up the batter by hand in a bowl, make a well in the flour, baking powder, salt and sugar, beat in the eggs, melted butter and milk, and transfer to a pitcher (it’s much easier to pour the batter into the pan than to spoon it).

I like to leave the batter for 20 minutes before using it; and you may then want to add more milk to the mixture if you’re frying in the blini pan, so that it runs right to the edges.

When you cook the pancakes, all you need to remember is that when the upper side of the pancake is blistering and bubbling it’s time to cook the second side, and this needs only about 1 minute, if that.

I get 11 blini-pan-sized pancakes out of this, maybe 16 silver-dollar-sized ones on the griddle.

Hungry for more great recipes? You’ll find inspiration for every meal and taste in our collection of  Top 100 Best-Loved Canadian Family Recipes.

 

Excerpted from How to be a Domestic Goddess: Baking and the Art of Comfort Cooking. Copyright © 2001 by Nigella Lawson. Published by Knopf Canada. Reproduced by arrangement with the publisher. All rights reserved.

48 responses to “The Best Pancake Recipe Ever”

  1. Lauren says:

    I would like to add vanilla extract, how much would be suitable?

  2. Blake Eligh says:

    Hi Lauren: This recipe comes from Nigella Lawson, so we haven’t tested it with vanilla. If you want to try, start with 1/2 tsp and increase it up to 1 tsp according to taste. ~blake

  3. Great recipe. you can add as much as 1 tsp. of vanilla. You can alsoadd blueberries or pieces of apple and 1 tsp. cinnamon. Taste like heaven.

  4. Priscila says:

    We just made these for breakfast this morning and they are seriously the most scrumptious pancakes I have ever had. Great taste and that fabulous thick (but not raw!), fluffy pancake texture. This is now my standard pancake recipe.

  5. stephanie says:

    Yeah out of all the recipes I tryed this is defently the best one thanks

  6. yelsel says:

    I have one that is similar and I believe even better. They are so absolutely delicious!!!!

  7. stupid says:

    my moms are the best

  8. Kathryn says:

    may I use buttermilk instead of plain milk??

  9. Kathryn says:

    by the way this recipe sounds terrific!!!

  10. Michelle says:

    What temperature are you supposed to cook them on?

  11. Colette Pitchen says:

    It looks quite simple. I love pancakes and tomorrow I will try this recipe and let you know what happen. Thanks for this recipe.

  12. Melissa says:

    Wasn’t a fan at all. I found them very bland.

  13. adamthy343 says:

    use anytempature the hotter it is the faster they cook so i like about 5 or 6

  14. adamthy343 says:

    how many do they make?

  15. adamthy343 says:

    i used to make pancakes with my gramie and she didnt mix them very well so there was clumps of flour in them (EEEWWW) so im going to try this recipie ps hers didnt taste very good :D

  16. FirefighterM says:

    Halved the recipe, then added a little extra milk, plus about a tsp. of vanilla! This recipe makes for a more cake-like pancake, if that’s your thing! A good basic!

  17. Haley says:

    These are nasty. Never having these again the batter was way to thin it burnt on both sides before it was cooked throw the middle
    Lame WORST PANCAKES EVER

  18. Clara says:

    Fabulous! Didn’t have eggs, so I substituted one 113g package of peach applesauce, and tasted great!

  19. chauntelle says:

    Great batter! I substituted all purpose flower for all purpose gf flour and it was perfect :)

  20. chauntelle says:

    You dont know what your doing then!

  21. LayanE says:

    like guess what im 11 and i did them alone……they are super easy and tasty

  22. Person says:

    ewe no offense but this was digusting so we added sprinkles and icing sugar and chocolate syrup and alot of other things and then it was okay

  23. Dawn Mote-Knippel says:

    I tried this recipe with Cloud 9 gluten-free flour and it turned out great. I just had to add more milk, and while cooking help spread out the batter in the pan. They tasted fantastic. I use coconut oil for cooking instead of butter too. A definite do again!

  24. milli says:

    200 degrees

  25. jade04iz says:

    i think pancakes are the best desert

  26. Siskovits Attila says:

    Ha, Aunt Jemima gone for good!!! Thank for sharing…

  27. Simon says:

    Why does canadian family have a recipe for american pancakes….

  28. Simon says:

    I mean I understand it’s just a pancake but why title it as such?

  29. Share55 says:

    Most cooks know the consistency they like and add liquids according to their preference and it does say when it bubbles it is time to flip. :P

  30. gar says:

    wow quick and easy cost affective

  31. Nigel says:

    Very good basic recipe. Truly a pan cake, very consistent and thick batter. Letting the batter stand for a bit before to thicken is a must. And I highly recommend flavouring these or accompanying with sliced fruit as the ingredients in this don’t really pack a savoury punch.

  32. Erik says:

    ok, now who said that you shouldn’t add syrup or whatnot, this is a recipe for pancake. i for example rather use jam.

  33. MeeowMeeow says:

    Haven’t tried it for pancakes but needed a batter for my fish for fish tacos, and this batter very versatile. It made the fish tacos amazing…

  34. Daksha says:

    Hands down the best pancake recepie I’ve ever made. So light, fluffy, and the perfect thickness. I added an extra teaspoon of sugar which seemed to be a perfect fit. I highly recommend this recepie- worked wonderfully on the first try.

  35. DizzyMamma1975 says:

    Because the person writing it is British (Nigella Lawson) and in Britain ‘pancakes’ would be the name of thin French style crepes rather than the thicker pancakes eaten in Canada and the US. In Britain, these are seen as a very American food item.

  36. Bell says:

    Seriously?

  37. mary says:

    These pancakes are disgusting, no matter how much you cook them they taste like raw egg. EWWWWWW

  38. danakhatib says:

    Turned out too thick and very bad flavour, not sure why .not the best

  39. u says:

    IT taste amaz

  40. ivyismad says:

    How many does this recipe make? And if i were to add fruit or chocolate chips would i put half a cup or 1 cup

  41. jonny5ive says:

    good flavor but they turned out very dense and “eggy” for me like a thick crepe. probably because i hand mixed instead of using a mixer to incorporate air to fluff them up but i still enjoyed them, they tasted great.

  42. jonny5ive says:

    LoL

  43. AtomJames says:

    Canada is an American Country

  44. bruce says:

    i always add vanilla to my pancakes… so much better.

  45. Ashley says:

    If it’s too thick add milk to thin out the batter. As for the bad flavour, there may be a chance you added too much baking powder or salt or they simply didn’t get cooked all the way through because of how thick they were.

  46. Marzia says:

    It turned out well…except it abit salty :/ I had to put blobs of nutella on it to avoid the taste. The texture was perfect though.

  47. jasmine says:

    Most disgusting pancakes I have ever had and I even added vanilla for flavour.

  48. Cesar says:

    Delicious! This is my first time making pancake, and it is so nice :)

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