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perfect pancake recipe

Deb’s Perfect Pancake Recipe

The dry ingredients for this basic pancake recipe can be easily multiplied and stored airtight for use on many Sundays in a row or for a quick after school snack. I have made these so far with 100% all-purpose flour, 1/2 AP and 1/2 buckwheat, and 1/2 buckwheat and 1/2 white whole wheat flour - all with equally good results. I also frequently use buttermilk instead of regular milk and will show that variation as well.
5 from 2 votes
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Breakfast
Servings 6 servings
Calories 296 kcal


Dry ingredients:

  • 2 cups all-purpose flour OR 1 cup buckwheat/1 cup AP OR 1 cup buckwheat and 1 cup white whole wheat flour
  • 1 tablespoon baking powder
  • 1 tsp salt
  • 2 tablespoons sugar
  • ½ teaspoon cinnamon optional

Wet ingredients:

  • 1 ½ medium size bananas
  • 1 ½ cups milk OR 1 cup buttermilk and 3/4 cup regular milk
  • 2 eggs
  • 2 tablespoons vegetable or canola oil
  • 1 tsp vanilla


  • In a medium-sized bowl, combine the dry ingredients. I usually use a fork to combine them which helps break up any lumpy bits of flour or baking powder if there are any.
  • In another medium size measuring cup or bowl, mash the bananas, then add the rest of the wet ingredients and whisk it together until combined.
  • Add the wet ingredients to the dry, combining just until most lumps are gone and dry flour is no longer visible. Do not over stir. Let the mixture sit for a few minutes if you can and then check the texture. If it seems to thick (mine has come out nearly perfect each time), you can always add a bit more milk.
  • To make the pancakes, I use a stove-top griddle pan, not a non-stick as Deb does. And I prefer to use butter which results in an imperfect look but a delightful tasting crunchy exterior. I use medium heat and wait until the butter is just sizzling. Add a small ladleful of pancake mix. I frequently add in blueberries, nuts, or chocolate chips at this stage.
  • Be patient and wait to flip your pancake until you see some little holes/circles forming in the batter. Once they are visible, flip and they will be ready in just another minute or so.
  • Serve with fresh fruit, maple syrup, fruit compote, bacon, sausage, or whatever suits your schedule, diet, and time table that morning. Eat and repeat every Sunday.


Calories: 296kcalCarbohydrates: 46gProtein: 8gFat: 8gSaturated Fat: 5gCholesterol: 60mgSodium: 437mgPotassium: 452mgFiber: 2gSugar: 10gVitamin A: 195IUVitamin C: 2.6mgCalcium: 170mgIron: 2.4mg
Tried this recipe?Let us know how it was!