Pancake Recipe

Until I found this wonderful pancake recipe, I steadfastly refused to learn to make pancakes. My husband, who never uses a recipe for anything, was the pancake maker in our family. He just added a bit of this and some of that, and made delicious homemade pancakes. Since I cook only with a recipe, I could never duplicate his pancakes.

But then a reader sent me this easy pancake recipe. Once day when my husband was away and my children were asking for pancakes, I decided to give it a try.


Much to my surprise, the pancakes were quick and easy to make! They were light and fluffy and delicious. Now I can make homemade pancakes from scratch any time I like!

Don't tell my husband!

Check that you have these staples at home

  • in the cupboard

    • vanilla
    • whole wheat pastry flour
    • baking flour
    • sugar
    • salt

  • in the fridge or freezer

    • eggs
    • milk
    • butter
    • maple syrup

Get out your equipment

  • Essential

    • 2 mixing bowls
    • measuring cups and spoons
    • a skillet (I prefer cast iron)
    • a pancake flipper

  • Nice to have but not necessary

    • a whisk for beating the eggs (if not, use a fork)
    • a silicone spatula
    • a pancake batter dispenser

    The pancake recipe

    1 egg

    1 1/2 cup/375 mL milk

    3 Tbsp/45 mL melted butter

    1 tsp/5 mL vanilla

    1 1/2 cups/375 mL whole wheat pastry flour

    3 1/2 tsp/17 mL baking powder

    1 Tbsp/15 mL sugar

    1 tsp/5 mL salt

    In a medium-sized bowl, beat the egg.
    Add the milk, melted butter and vanilla.

    In a another bowl, stir together the flour, baking powder, sugar and salt.

    Add the dry ingredients to the wet ingredients.
    Stir to mix.

    Lightly grease a skillet.
    Heat it over medium heat.

    Drop the batter onto the skillet.
    Cook for a couple of minutes on each side.


    • Use a non-dairy milk substitute in place of the milk.

    • Use canola oil or another mild-tasting vegetable oil instead of melted butter.

    • Use regular whole wheat flour, or another flour, in place of the whole wheat pastry flour.

    Ideas for making this recipe your own

    • Use your favorite pancake toppings. How about fresh or frozen (thawed) berries? We love using strawberries, raspberries, blackberries, and blueberries. You may even want to warm the berries in a saucepan first. Sliced kiwis or bananas would be tasty too.

    • What about adding some additions to the batter? Try some blueberries, or sliced bananas, or a few chocolate chips!

    • Get really fancy and top each pancake with a squirt of whipped cream - and perhaps a drizzle of liqueur, or some shaved chocolate or chopped nuts!


    • Using another type of flour may affect the consistency of the batter. You may need to use more or less liquid to get the batter just right. Experiment until you find just the right formula.

    • Melt the butter in the microwave, in a pot over low heat on the stove, or in a heat-proof bowl set on a cookie sheet in the oven. (Be sure to use oven mitts to remove the hot bowl from the oven!)

    • Test the skillet temperature before adding the batter. Here's how: sprinkle a few drops of water onto the skillet. If the drops dance about before disappearing, the skillet is hot enough.

    • When the edges of the pancake are brown, and bubbles appear on the surface of the batter, it's time to turn the pancake over.

    • Be sure to use up all of the batter. Put any leftover pancakes in the fridge and use them as toaster pancakes within a couple of days. (Just toast them as you would toast a slice of bread.) If you are not going to use them soon, put them in the freezer and call them freezer pancakes! You can either thaw them at room temperature before toasting them, or if you're in a rush, toast them a couple of times until they are thawed and toasted. (I recommend thawing them first. Otherwise you may end up with pancakes that are still cold in the middle.) Toaster pancakes make a wonderful quick breakfast!

    If you enjoy this pancake recipe, you may also like these other easy breakfast recipes:

Just want to say thank you so much for doing this - these recipes are great and you are a lifesaver!

Stephanie B.
New York, USA

Thank you for this resource - it is invaluable to working (and otherwise really busy) moms and dads!! I really like the recipes - they are simple, yummy, and quick - three "must haves" for me!

Lauren C.
Massachusetts, USA

I love your recipes and this website. I love getting your emails. Keep up the good work!

Di C.
Queensland, Australia

I wanted to let you know that the Parmesan Chicken recipe was absolutely wonderful. My son had seconds and ate some the next day for leftovers. My four year old ate it without a fuss also!

Misty M.
West Virginia, USA