10+ EASY Pancake Recipes - Tastes Better From Scratch

Whole Wheat Pancakes

Lauren Allen — Sat, 06 Jan 2024 12:30:00 +0000

This healthy Whole Wheat Pancakes recipe is made in a blender, with pantry ingredients, in just 5 minutes! They are light, fluffy, and so satisfying!

Do you love pancake recipes? Try these German Pancakes, Cottage Cheese Pancakes, Lemon Ricotta Pancakes, or Apple Pancakes!

Why I love these pancakes:

Blender Pancakes – All you need is a blender to whip up the best whole wheat pancakes in just 5 minutes!
Light and Fluffy – Unlike other whole wheat pancakes that can be dense, these beauties are so light and fluffy, they’re just as good as regular pancakes.
Healthy – They’re made with whole grain, and lightly sweetened with honey, for a delicious honey wheat flavor. If you are looking for more healthy recipes, then check out these healthy dinner ideas!

How to make Whole Wheat Pancakes:

Blend: Add wheat flour and milk to a blender and blend on high for 2 minutes. Add remaining ingredients then blend again until smooth.

Cook on a hot greased griddle for 1-2 minutes on each side or until golden brown. (The batter will be thin, but they will puff up and be perfectly light and tender!). Do not pat pancakes down with a spatula while cooking.

Serve: Enjoy these fluffy whole wheat pancakes with homemade pancake syrup and breakfast potatoes!

Make Ahead, Freezing, and Reheating Instructions:

To Make Ahead: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days.

To Freeze: Allow pancakes to cool completely then place them in a single layer on a sheet pan. Flash freeze them for 30 minutes, then once they are partially frozen (now they wont stick together), place in a freezer safe bag and freezer for 2-3 months.

To Reheat: rewarm for a few seconds in the microwave, or reheat in toaster oven or air fryer.

Recipe Variations:

Vegan Wheat Pancakes: Use almond milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.
Gluten Free Wheat Pancakes: Substitute almond flour, brown rice flour, or oat flour.
Dairy Free: Use almond milk or oat milk.

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Whole Wheat Pancakes

This healthy Whole Wheat Pancakes recipe is made in a blender in just 5 minutes! They are light, fluffy, and perfectly sweet.

Course Breakfast

Cuisine American

Prep Time 3

Cook Time 2

Total Time 5

Servings

Calories 111kcal

Author Lauren Allen

Cost 3

Equipment

Ingredients

1 cup whole wheat flour
1 cup milk
3 large eggs
1/4 teaspoon salt
1 Tablespoon honey
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup oil

US Customary – Metric

Instructions

Add wheat flour and milk to a blender and blend on high for 3 minutes. Add remaining ingredients and blend until smooth.
Preheat griddle to 375 degrees, or heat a large non-stick pan over medium heat.
Ladle pancake portions onto hot greased pan and cook for 1-2 minutes on each side or until golden brown. The batter will be thin, but they will puff up as they cook. Don't pat down on them while cooking.

Video

Notes

Whole wheat flour: We like to use white whole wheat, but any brand will work.

Make Ahead Instructions: Place cooled whole grain pancakes in an airtight container or bag in the refrigerator for up to 5 days.

Freezing Instructions: Allow pancakes to cool completely then place them in a single layer on a sheet pan. Flash freeze them for 30 minutes, then once they are partially frozen (now they wont stick together), place in a freezer safe bag and freezer for 2-3 months.

Reheat for a few seconds in the microwave, or reheat in toaster oven or air fryer.

Vegan Pancakes: Use almond milk, 3 tablespoons ground flaxseed for the eggs, and substitute maple syrup or brown rice syrup for the honey.

Gluten Free: Substitute almond flour, brown rice flour, or oat flour.

Dairy Free: Use almond milk or oat milk instead.

Nutrition

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I originally shared this recipe March 2016. Updated January 2020 and January 2024.

Pumpkin Pancakes

Lauren Allen — Sat, 09 Sep 2023 11:00:00 +0000

This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin.

Welcome in the Fall season with all things pumpkin, like our Pumpkin Waffles, Pumpkin Cinnamon Rolls, and my all-time favorite Pumpkin Chocolate Chip Bread.

Of all of the pancakes in the world, I think Pumpkin Pancakes are my all time favorite (and that’s significant, because I have tons of beloved pancake recipes)! These are quick and easy to make, full of flavor, and the perfect texture. Pair them with the cinnamon syrup, or homemade pancake syrup, and you will be everyone’s hero!

How to Make Pumpkin Pancakes:

Combine Wet Ingredients: In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.

Mix Dry Ingredients: In a separate bowl,combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt.

Finish Batter: Stir dry ingredients into the pumpkin mixture, just enough to combine.

Cook Pancakes: Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

Make Syrup: Melt butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil and simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat. Cool for 10 minutes before serving — it will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

Serve pumpkin spice pancakes with a side of bacon, sausage, or fresh berries.

Recipe Variations:

Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.
Add Fruit: Feel free to add fresh blueberries or chopped banana bits to the batter. Or simply top them with fresh fruit after baking.
Add Chocolate Chips: Mini chocolate chips are my favorite to add to pancakes.

Tips for Perfect Pumpkin Pancakes:

Don’t over-mix the batter. Just mix the batter enough to incorporate everything. It’s okay if it’s slightly lumpy with streaks of flour. Over-mixed pancake batter causes the gluten to develop in the flour and your pancakes will be chewy instead of fluffy.
Don’t pat down pancakes. When cooking and flipping pancakes, resist the urge to pat down on the pancakes while they cook. That removed air pockets that make the pancakes light and fluffy.
Don’t flip pancakes more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip.

More Pumpkin Recipes:

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Pumpkin Pancakes

This light and fluffy Pumpkin Pancakes recipe served with cinnamon syrup will top your favorite fall breakfast list. Made with simple pantry ingredients and canned pumpkin.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 176kcal

Author Lauren Allen

Equipment

Griddle

Ingredients

1 cup all-purpose flour
1 1/2 Tablespoons light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup canned pumpkin
1 large egg
1 Tablespoon oil
1 Tablespoon vinegar

For the Cinnamon Syrup:

1/2 cup butter (1 stick)
1 cup granulated sugar
1 cup buttermilk
1 Tablespoon vanilla extract
1/2 teaspoon ground cinnamon
½ t teaspoon baking soda

US Customary – Metric

Instructions

Pumpkin Pancakes:

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.
In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon and salt. Stir into the pumpkin mixture, just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot.

For the Cinnamon Syrup:

Melt the butter in a large saucepan over medium heat. Stir in the sugar, buttermilk, vanilla, and cinnamon until smooth. Bring mixture to a boil. Once boiling, simmer for 2 minutes, stirring constantly. Add baking soda–it will cause the mixture to foam up. Cook for 30 more seconds and then remove from heat.
Allow to cool for 10 minutes before serving. Syrup will thicken as it cools. Store leftovers in an airtight container, in the fridge, for up to 2 weeks.

Video

Notes

Whole Wheat Pumpkin Pancakes: You can substitute whole wheat flour, though I recommend white whole wheat or half all-purpose and half whole wheat.

Chocolate Chips: Add 1 cup of Mini chocolate chips to the batter.

Store leftover pumpkin pancakes in the fridge for 3-4 days or freeze for up to 3 months.

Nutrition

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*Nutritional info does not include syrup.

I originally shared this recipe September 2017. Updated October 2020 and September 2023.

Cottage Cheese Pancakes

Lauren Allen — Wed, 24 May 2023 11:00:00 +0000

This easy Cottage Cheese Pancakes recipe is made in a blender using whole foods, and results in healthier pancakes that still taste amazing! Best of all, they contain 5 grams of protein at just 100 calories each.

Want more pancake recipes? Try Buttermilk Pancakes, Lemon Ricotta Pancakes, German Pancakes, or Strawberry Crepes!

We’ve been making these delicious Cottage Cheese Pancakes for years. In love that they’re protein pancakes with the same great taste and texture of regular pancakes, without flour, canola oil, sugar or butter!

Ingredients Needed:

Eggs: Adds 12 grams protein.
Cottage Cheese: Adds 13 grams protein
Whole Grain Oats: Adds 14 grams protein, 10 grams fiber.
Baking powder.
Water.
Olive Oil. You could substitute coconut oil
Vanilla extract.
Cinnamon.
Protein Powder: Optional to add ½ scoop of protein powder to the batter if you’d like.

How to Make Cottage Cheese Pancakes:

Make Oat Flour: Add oats and baking powder to a blender and blend to make a fine powder.

Blend: Add cottage cheese, eggs, water, vanilla, oil, and cinnamon. Blend until smooth.

Cook: Pour pancakes onto a hot greased griddle then cook until golden on both sides.

Serve warm with fruit and real maple syrup.

Freezing Instructions:

Allow cottage cheese pancakes to cool, then lay them in a single layer on a plate or baking sheet and freeze for 30 minutes (to help keep them from sticking together). Then place them in a freezer safe container and freeze for up to 3 months. Warm from frozen in the microwave.

More Healthy Breakfast Favorites:

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Cottage Cheese Pancakes

This easy Cottage Cheese Pancakes recipe is made in a blender using whole foods and contain 5 grams of protein at just 100 calories each. Best of all, they are healthy, fluffy, and TASTE amazing!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 101kcal

Author Lauren Allen

Cost 4

Equipment

Blender
Griddle optional

Ingredients

1 1/3 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 cup cottage cheese
2 large eggs (or substitue a flax-egg)
1/2 cup water , milk, or dairy-free milk
1 teaspoon olive oil
1 teaspoon vanilla extract
dash of cinnamon

US Customary – Metric

Instructions

Preheat a hot griddle or skillet over medium heat.
Add oats and baking powder to a food processor or blender and blend until they're as fine as flour.
Add the cottage cheese, eggs, water, vanilla, oil and cinnamon and blend until smooth.
Pour about ¼ cup batter onto griddle to form pancake. Cook on one side until bubbles begin to appear on the surface of the pancake. Flip and cook on the other side until golden.
Serve with fresh fruit and real maple syrup, or a low sugar syrup.

Video

Notes

Serving size is one pancake.

Yield: Makes about seven, 4-inch pancakes. Feel free to double the recipe if you’re feeding a bigger group.

Protein Powder: The protein richness from these pancakes comes from the cottage cheese (26 grams protein/cup) and oats (10 grams protein/cup, but you could add ½ scoop of protein powder to the batter if you’d like.

Lemon Cottage Cheese Pancakes: Add zest of one small lemon to the batter.

Freezing Instructions: Allow cottage cheese pancakes to cool, then lay them in a single layer on a plate or baking sheet and freeze for 30 minutes (to help keep them from sticking together). Then place them in a freezer safe container and freeze for up to 3 months. Warm from frozen in the microwave.

Nutrition

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*I originally shared this post February 2015. Updated January 2021 and May 2023.

Strawberry Crepes

Lauren Allen — Sat, 13 May 2023 11:00:00 +0000

Homemade Strawberry Crepes are one of my favorite easy, but fancy, breakfast or desserts. Fill them with creamy whipped filling and fresh strawberries, and a light dusting of powdered sugar.

Want more breakfast recipes? Try French Toast, Breakfast Taquitos, or Lemon Ricotta Pancakes!

This Strawberry Crepes recipe is to die for and belongs on a restaurant brunch menu, but the best part is how EASY they are to make! We make them often on the weekends (if you’re intimidated at all, I’ve got a really great tutorial for How to Make Crepes) and they are such a special treat! I love that the crepe batter can be made the night before, and if we have leftover crepes, they keep well in the fridge to reheat over the next few days.

What is a Crepe?

Crepes are French-style pancakes that are thin and flat, and can be made and filled with sweet or savory ingredients. We love them filled with nutella and strawberries or bananas, or a sweet cream filling with fruit, like in this recipe. If you’re wanting to make them even more elegant, try these Blintzes.

If you want a savory crepe you can leave out the vanilla and some of the sugar and fill them with a creamy chicken mixture or even eggs and ham for a breakfast crepe.

Crepes are different from American pancakes because they don’t have a rising agent in them (like baking soda or baking powder) so they turn out wafer thin and delicate, rather than thick and fluffy.

How to Make Strawberry Crepes:

Make Batter: Add all of the crepe ingredients to a blender and blend until smooth (scrape down the sides of the blender with a spatula, if needed). It’s encouraged to allow the batter to rest in the fridge for 30 minutes or more, before cooking the crepes. I’m often too impatient for this, and they still turn out great.

Swirl Batter: Although you can buy a special pan for making crepes, all you really need is a large non-stick skillet! Heat it over medium heat. Grease the pan lightly and add about ¼ cup of batter, swirling it around the pan to form a large, thin pancakes.

Cook Crepes: Cook for 30 seconds or so on each side, flipping once, until lightly golden.

Make Strawberry Crepe Filling: Mix together cream cheese, powdered sugar, and vanilla until smooth. Beat cream and powdered sugar on high in a separate bowl until stiff peaks. Fold the whipped cream into the cream cheese mixture, reserving some whipped cream for the topping on the crepes, if desired.

Assemble: Spread a thin layer of cream filling on the crepe and top with strawberries. Roll up tightly, or fold in half, and then in half again, for a traditional French crepe look.

Serve dusted with powdered sugar and fresh strawberries on top, if desired.

Make Ahead Instructions:

The crepe batter can be made 1 day in advance, stored covered in the fridge. You can also make the cream filling 1 day in advance and slice the strawberries and store them separately in the fridge. Cooked crepes will keep in the fridge, covered well, for 2-3 days.

Recipe Variations:

Fruit – Add any of your favorite fruit you have on hand, we especially love to add raspberries, blackberries, and bananas.
Nutella Strawberry Crepes – Spread on a layer of Nutella before adding the whipped cream filling and strawberries, or skip the whipped cream filling and just use Nutella if you prefer.
Savory Crepes: Leave out the vanilla and some of the sugar and fill them with a creamy chicken mixture or even eggs and ham for a breakfast crepe.

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Strawberry Crepes

There's no better way to take a regular crepe over the top then this amazing Strawberry Crepes recipe with a creamy whipped filling and fresh strawberries. They're easy to make and perfect for a fancy breakfast or dessert!

Course Breakfast

Cuisine French

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 213kcal

Author Lauren Allen

Cost 4

Ingredients

For the Crepes:

4 large eggs
1/3 cup butter , softened
1/2 cup granulated sugar
1 cup all-purpose flour
1 1/4 cups milk
1 teaspoon vanilla extract
1/4 teaspoon salt

For the Filling:

2 cups fresh strawberries , sliced
4 ounces cream cheese , room temperature
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 pint heavy whipping cream
3 Tablespoons powdered sugar

US Customary – Metric

Instructions

For the Crepes:

Add all ingredients to a blender and blend until smooth. Scrape down the sides of the blender if needed. Refrigerate batter for 30 minutes. (Recommended, but not required).
Heat a large non-stick skillet to medium heat. When skillet is hot, lightly grease it with a little butter or cooking spray.
Hold the handle of the skillet and as you pour a few tablespoons of batter in, tilt the skillet around in a circular motion to allow the batter to evenly coat the bottom of the pan, in a thin layer.
Cook for 30 seconds-1 minutes or until the edges of the crepe curl slightly and the bottom of the crepe is lightly golden. Flip to the other side and cook for another 30 seconds.
(Adjust your heat between medium-medium high until your crepes are cooking in about 30 seconds on each side. Re-grease your pan every few crepes, as needed.)
Remove crepe to a plate. Add more crepes to the plate as you cook them, and cover the plate to keep them warm.

For the Filling:  

In a small bowl mix blend the cream cheese, powdered sugar, and vanilla until for 2 minutes.
In another mixing bowl, beat the heavy cream and 3 tablespoons powdered sugar on high speed until stiff peaks.
Spoon most of the whipped cream into the cream cheese mixture and fold in until smooth. Reserve a little bit of whipped cream for topping on the crepes, if desired.
Spoon a thin layer of the filling onto a crepe. Add some fresh strawberries on top and then roll it up.
Serve dusted with powdered sugar, extra strawberries and whipped cream, if desired.

Video

Notes

Make Ahead Instructions: The crepe batter can be made 1 day in advance, stored covered in the fridge. You can also make the cream filling 1 day in advance and slice the strawberries and store them separately in the fridge. Cooked crepes will keep in the fridge, covered well, for 2-3 days.

Recipe Variations:

Fruit – Add any of your favorite fruit you have on hand, we especially love to add raspberries, blackberries, and bananas.

Nutella Strawberry Crepes – Spread on a layer of Nutella before adding the whipped cream filling and strawberries, or skip the whipped cream filling and just use Nutella if you prefer.

Savory Crepes: Leave out the vanilla and some of the sugar and fill them with a creamy chicken mixture or even eggs and ham for a breakfast crepe.

Nutrition

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*I originally shared this recipe February 2014. Updated May 2018, May 2021 and May 2023.

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Blintzes

Lauren Allen — Thu, 03 Feb 2022 16:59:40 +0000

This classic cheese Blintzes recipe makes a thin, crepe-like pancake filled with a creamy cheese filling, pan fried, and topped a simple berry sauce, or served with fresh fruit.

Want to try more breakfast recipes? Try my Overnight Cinnamon Rolls, Yeasted Waffles, or Buttermilk Pancakes!

I’m a huge lover of both sweet and savory breakfast foods and cheese blintzes are a newer favorite of mine. I first fell in love with them a few years ago when I had them at great breakfast restaurant on my birthday, and now everyone cheers when I make them for home. They’re easy to make and customize with your favorite toppings, and you can serve them for a special breakfast, brunch, or even dessert!

What are Blintzes?

Blintzes are a traditionally Jewish cuisine that consists of a thin pancake, similar to crepes, that are usually filled with a creamy cheese mixture and pan fried to give a crispy outside. They can be served for breakfast, brunch, or even dessert!

Blintzes vs Crepes

The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.

How to make Blintzes:

Make Filling. Combine all ingredients in a bowl. Stick in the freezer while you make and cook the blintzes.

Make Batter. Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.

Cook Blintzes. Heat a skillet over medium heat. Pour ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm covered by a dish towel or tinfoil while you cook the rest.

Assemble Blintzes. Place a spoonful of the chilled filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.

Pan Fry. Melt 2 tablespoons of butter and 1 tablespoon vegetable or coconut oil in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 minutes on each side, just until until golden brown all over.

Serve. Top golden blintzes with berry sauce or your favorite toppings (find my suggestions in the recipe card).

Make Ahead and Freezing Instructions:

To Make Ahead: These blintzes can be made a few hours ahead of time and kept in an airtight container in the fridge. Just wait to pan fry until right before serving. The berry sauce can also be made up to 1 day ahead of time and kept in the fridge.

To Freeze: For best results, freeze blintzes right after filling them, but before pan frying. Place rolled and filled blintzes on a cookie sheet and “flash freeze” for one hour. Transfer them to a freezer bag or container and freeze for up to 2 months. Allow to thaw overnight in the fridge before pan frying.

Recipe Variations:

Blueberry Blintzes: Stir a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow the instructions to make a blueberry sauce.
Potato Blintzes: Peel and slice potatoes into cubes. Cook them until soft then saute them with onions, salt, pepper and a little olive oil. Fill blintzes with potato mixture and pan fry according to recipe.

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Blintzes

This cheese Blintzes recipe is easy to make and so delicious! It is a thin crepe-like pancake filled with a creamy cheese filling, pan fried, and topped with a quick berry sauce, or your favorite toppings!

Course Breakfast, brunch, Dessert

Cuisine international

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 457kcal

Author Lauren Allen

Cost 5

Ingredients

Blintzes

1 1/4 cups milk
1 cup all-purpose flour
1/4 cup granulated sugar
pinch salt
4 large eggs
1 teaspoon vanilla
3 tablespoons butter , softened (plus more for toasting them, later)

Cheese filling:

1 cup low-fat ricotta cheese
8 ounces cream cheese , softened
1/4 cup granulated sugar
1 egg yolk
1 teaspoon lemon juice
1 teaspoon vanilla extract

Topping Ideas:

Berry sauce (recipe in notes)
Fresh berries
Powdered sugar
lemon zest
Mint
Whipped cream
Applesauce
Syrup

Instructions

Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.

Video

Notes

Berry Sauce: To a saucepan add 1 ½ cups fresh of frozen berries, juice from ½ a lemon, and ¼ cup granulated sugar. Bring to a low boil and cook 5-6 minutes. Stir in additional 1 cup berries and remove from heat. Spoon berry sauce over blintzes, and serve.

Blueberry Blintzes: Stir a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow berry sauce instructions to make a blueberry sauce.

Potato Blintzes: Peel and slice potatoes into cubes. Cook until tender then sauté with onions, salt, pepper and a little olive oil. Fill blintzes with potato mixture and shredded cheese, if desired, and pan fry according to recipe.

Make Ahead Instructions: These blintzes can be made a few hours ahead of time and kept in an airtight container in the fridge. Just wait to pan fry until right before serving. The berry sauce can also be made up to 1 day ahead of time and kept in the fridge.

Freezing Instructions: For best results, freeze blintzes right after filling them, but before pan frying. Place rolled and filled blintzes on a cookie sheet and “flash freeze” for one hour. Transfer them to a freezer bag or container and freeze for up to 2 months. Allow to thaw overnight in the fridge before pan frying.

Nutrition

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Buttermilk Pancakes

Lauren Allen — Sat, 28 Aug 2021 09:00:00 +0000

Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe! They’re big and fluffy and the taste just can’t be beat!

Do you love breakfast? Try my Blueberry Coffee Cake, Classic French Toast, or Strawberry Crepes!

Why these are the BEST Pancakes:

Pantry Ingredients – You probably already have everything you need, and you can easily make your own buttermilk if you don’t have it on hand.
Quick to Make – Only 5 minutes to prep!
Delicious – No one can resist a stack of light, buttery, and fluffy buttermilk pancakes! Especially with our homemade syrup on top!

How to make Buttermilk Pancakes:

Combine dry ingredients. Mix flour, sugar, baking powder, baking soda, and salt in large bowl.

Add wet ingredients. Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don’t want to over-mix the batter.

Add milk, a little at a time until batter is still thick, but pourable.

Cook pancakes. Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.

Serve with the BEST homemade syrup!

Tips for Perfect Pancakes:

Use buttermilk. Buttermilk is a key ingredient in these pancakes and I would strongly urge you to buy the real deal! It’s thicker, creamier, inexpensive, and will taste so much better. Be sure to shake the container before measuring the buttermilk and adding it to the batter.
- If you can’t get buttermilk, substitute homemade buttermilk.
Don’t over-mix the batter. Resist the urge to mix the pancake batter until it’s completely smooth. It’s okay if it’s slightly lumpy with streaks of flour. If you mix the batter too much it causes the gluten to develop in the flour and your pancakes will be chewier instead of fluffy.
Don’t pat down the pancakes. Another urge you may need to resist is using your flipping spatula to pat down on the pancakes while they cook. Don’t do it, or you’re “squishing” the air pockets that are helping make the pancakes light and fluffy.
Don’t flip more than once. Wait until you see small bubbles rise to the surface of your pancakes, and then it’s ready to flip. Just flip it ONCE and cook it on the other side until it’s done. It won’t take long.

Storage and Freezing Instructions:

To Store: Keep leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.

To Freeze: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help keep them from sticking to each other.

Recipe Variations:

Blueberry Pancakes: Pour pancake batter on hot griddle and sprinkle with blueberries, before flipping to cook on the other side.

Chocolate Chip Pancakes: Pour pancake batter on hot griddle and sprinkle with chocolate chips, before flipping to cook on the other side.

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Buttermilk Pancakes

Ditch the box mix and never look back with the BEST Buttermilk Pancakes recipe! They're big and fluffy and the taste just can't be beat!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 137kcal

Author Lauren Allen

Cost $4

Equipment

Griddle

Ingredients

2 cups all-purpose flour
2 Tablespoons granulated sugar
1½ teaspoons baking powder
¾ teaspoon baking soda
½ teaspoon salt
2 cups buttermilk
2 large eggs , beaten
2 Tablespoons melted butter
2 Tablespoons milk , to thin batter

US Customary – Metric

Instructions

Heat griddle to 350 degrees F (or heat a large skillet to medium). Grease with butter or non-stick cooking spray.
Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter.
Add milk, a little at a time until batter is still thick, but pourable.
Use a ¼ cup measuring cup to scoop batter and pour on hot griddle. Cook pancakes until bubbles appear on the surface, then flip once.
Serve warm with syrup!

Video

Notes

Storing Instructions: Keep leftover pancakes in the refrigerator for 2-3 days. Reheat for a few seconds in the microwave or in the toaster oven.

Freezing Instructions: After cooking homemade buttermilk pancakes, lay them in a single layer on a large baking tray and place them in the freezer. Allow them to harden for about 30 minutes, then stack them in a freezer safe container or bag and freeze for up to 3 months. The “flash freeze” will help keep them from sticking to each other.

Variations:

Blueberry Pancakes: Pour pancake batter on hot griddle and sprinkle with blueberries, before flipping to cook on the other side.

Chocolate Chip Pancakes: Pour pancake batter on hot griddle and sprinkle with chocolate chips, before flipping to cook on the other side.

Nutrition

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

*I originally shared this recipe June 2017. Updated March 2020 and August 2021.