There’s something about a warm stack of fluffy pancakes that just feels like love — the kind you can taste. This is my go‑to pancake recipe — simple, reliable, and endlessly customizable. Whether you’re cooking for someone special, treating yourself to a slow morning, or feeding a table full of hungry little humans, pancakes have this magical way of turning an ordinary day into something a little sweeter.
What I love most is how flexible this recipe is. You can keep it classic, make it gluten‑free, go vegan, boost the protein, or turn it into a kid‑friendly treat. And because we’re in Canada, yes… maple syrup is absolutely non‑negotiable.
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Why You’ll Love This Pancake Recipe
- Soft, fluffy, golden pancakes every time
- Simple pantry ingredients
- Customizable for gluten‑free, vegan, dairy‑free, and low‑carb diets
- Kid‑friendly and perfect for meal prep
- Works for breakfast, brunch, or breakfast‑for‑dinner
- Easy to scale for crowds or freeze for later
Ingredients That Matter
Flour Options
- All‑purpose flour – classic, soft, and reliable
- Whole wheat flour – nutty flavour + extra nutrients
- Gluten‑free blends – rice or almond flour blends work beautifully
Leavening Agents
- Baking powder – the easiest way to get fluffy pancakes
- Always check freshness. Old baking powder = flat pancakes.
Flavour Boosters
- Vanilla extract – warm and aromatic
- Cinnamon – cozy and comforting
- Lemon zest – bright and refreshing
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
Easy Pancakes Recipe
Ingredients
Method
- Dry Ingredients: Sift flour, sugar, baking powder, and salt into a bowl. Set aside.
- Wet Ingredients: Beat the egg in a separate bowl. Add butter, milk, and vanilla. Whisk until smooth.
- Add dry ingredients gradually into the wet mixture. Gently fold with a spatula until a batter forms. A few small lumps are perfectly fine.
- Too thick → add milk 1 tbsp at a time
- Too thin → add flour 1 tbsp at a time
- Preheat a skillet or griddle to 375°F (medium‑high).
- Test with a sprinkle of water — it should sizzle.
- Brush lightly with butter or oil.
- Scoop batter onto the pan.
- Let it settle into a circle.
- When bubbles form and edges look set, flip.
- Cook 1–2 minutes on the second side until golden.
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Best Pancake Toppings
- Maple syrup (a Canadian must!)
- Fresh berries, bananas, kiwi
- Whipped cream
- Chocolate chips
- Chopped nuts
- Nutella or peanut butter
- Fruit compote
Special Dietary Options
Gluten‑Free Pancakes
- 1 cup gluten‑free flour blend
- 1 tsp baking powder
- 1 tbsp sugar
- 1 cup milk (or dairy‑free)
- 1 egg or substitute
Vegan Pancakes
- 1 cup flour
- 1 tbsp flaxseed meal + 2.5 tbsp water
- 1 cup plant‑based milk
- 2 tbsp maple syrup
Low‑Carb Pancakes
- 1 cup almond flour
- 2 eggs
- 1 tsp baking powder
- 2 tbsp coconut milk
- Cinnamon
Whole‑Grain Pancakes
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tbsp honey or brown sugar
- 1 cup milk
- 1 egg
Protein Pancakes
- ½ cup oat flour
- 1 scoop protein powder
- 1 tsp baking powder
- 1 egg white
- ⅓ cup Greek yogurt
Dairy‑Free Pancakes
- 1 cup flour
- 1 tsp baking powder
- 1 tbsp sugar
- 1 cup almond or coconut milk
- 1 egg or substitute
Sugar‑Free Pancakes
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 mashed ripe banana
- 1 cup unsweetened almond milk
Got Leftovers?
Refrigerate: 3–5 days in an airtight container.
Freeze: Freeze in a single layer, then store for up to 2 months.
Reheat it in:
Microwave: 1–2 minutes (cover with damp paper towel)
Oven: 350°F for 10–15 minutes
Skillet: Warm on low heat
- Why are my pancakes flat? Your baking powder may be expired or the batter was overmixed.
- Can I make the batter ahead? Yes — refrigerate up to 24 hours. Add a splash of milk before cooking. Even better, make the pancakes and freeze them afterwards.
- Can I use buttermilk? Absolutely — it makes pancakes extra fluffy.
- Can I double the recipe? Yes, it scales perfectly.
- How do I make turn this recipe into vegan-friendly or gluten-free? For a vegan-friendly recipe, use 1 cup flour, 1 tbsp flaxseed meal + 2.5 tbsp water, 1 cup plant‑based milk, and 2 tbsp maple syrup. For a gluten-free and other options, see Special Dietary section above.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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