Your Basic Weekend Pancakes are light, fluffy and deliciously perfect! No need for any specialty ingredients, just simple pantry and fridge ingredients whipped up into fluffy pancakes with crispy buttery edges. This recipe yields 18 medium size pancakes or 6 (3 pancake) servings.
The word basic gets thrown around a lot these days as if it’s a bad thing.
I like basic. I’m not a Starbucks fat but I do love a basic cup of coffee with cream, a messy bun, leggings and Ugg boots, or if it’s summertime, Birkenstocks. I like what I like and I won’t me made to feel bad about it. So when I say “Your Basic Weekend Pancakes” I mean a simple, classic pancake recipe that should be your go-to. A recipe that calls for simple pastry and fridge ingredients and not a special trip to the store for ingredients like buttermilk or Greek yogurt.
One thing my weekend pancakes must have are crispy edges. And the key to achieving those is to use butter. Butter makes everything better, no? Butter in the batter and also on the griddle. It’s really that easy.
So when you wake up on a Saturday or Sunday morning (or any other day for that matter) and immediately crave pancakes, this is your recipe.
To Make Your Basic Weekend Pancakes You Will Need:
- unbleached all-purpose flour – Provides structure to the pancakes.
- granulated sugar (white) – Adds a touch of sweetness and flavor.
- baking powder – Is what makes pancakes light and fluffy.
- fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
- whole milk – Lends flavor and aids in yielding a tender pancake.
- eggs – Lends richness and flavor.
- pure vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
- butter (melted) – Lends richness, flavor and is important for crispy edged pancakes.
In a large mixing bowl (or liquid measuring cup), measure and add in 2 cups unbleached all-purpose flour, 1/4 cup sugar, 4 teaspoons baking powder and 1 teaspoon fine salt.
Whisk to combine and set off to the side.
Next, measure 2 cups whole milk into a 4-cup liquid measuring cup or bowl. Add in 2 large eggs and 1-1/2 teaspoons pure vanilla extract.
Whisk well to incorporate.
Pour the wet ingredients into the dry.
Use a rubber spatula to stir until. combined.
If. your batter has some lumps, that’s totally okay.
Lastly, pour in 1/4 cup of melted (and cooled slightly) butter.
Once combined, allow the batter to rest for 10 minutes or so.
Preheat your griddle 350℉ (or 180℃) or a frying pan on medium to medium-high (may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.
Measuring out 1/4 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet.
Cook the pancakes until the air bubbles pop and no longer fill back in with batter and the bottoms are golden brown and edges are crisp.
Flip and cook for another minutes or so.
HOW TO KEEP PANCAKES WARM WHILE MAKING:
Preheat your oven to the lowest setting or 200°. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.
Spread each pancake with a little butter and drizzle with pure maple syrup.
Pancake perfection!
WHAT TO SERVE WITH PANCAKES?
Because pancakes tend to be on the sweet side, I recommend a savory side as well as some fresh fruit.
- breakfast potatoes
- cauliflower hash brown patties (low carb)
- bacon and/or sausage links (regular or maple)
- fresh fruit like oranges, berries, kiwi, pineapple etc.
- pork, turkey or veggie breakfast sausage patties.
- coffee, tea or orange juice.
HOW TO STORE PANCAKES:
Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.
I hope you love this basic weekend pancake recipe as much as we do!
Enjoy! And if you give this Basic Weekend Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Your Basic Weekend Pancakes
Ingredients
- 2 cups unbleached all purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon fine salt
- 2 cups whole milk
- 2 large eggs
- 1½ teaspoon pure vanilla extract
- 1/4 cup melted butter, plus more for griddle or pan
FOR SERVING:
- salted butter, softened (see notes)
- pure maple syrup, (see notes)
Equipment
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder and salt.
- Next, measure the milk in a 4-cup liquid measuring cup or bowl. Add in eggs and vanilla extract. Whisk well to incorporate. Pour the wet ingredients into the dry. Use a rubber spatula to stir until combined. Lastly, pour in the melted (and cooled slightly) butter. Stir one last time until incorporated.Allow the batter to sit for 10 minutes.
- Meanwhile, preheat your griddle 350℉ (or 180℃) or a frying pan on medium to medium-high heat (you may need to adjust heat as you cook). Grease the griddle with butter - You will need to do this before each batch.
- Measure out ¼-cup of the pancake batter (per pancake) and pour onto a preheated and buttered griddle or skillet.
- Cook the pancakes for 3 to 4 minutes or until the bubbles pop and do not fill back in and the bottom are golden brown and edges are crisp. Flip and repeat with the remaining pancake batter.
- Keep pancakes warm on a rimmed baking sheet in a 200°F (or its lowest setting) oven.
- Serve with butter and real maple syrup.
Notes
This recipe was originally posted on March 11, 2017 and has been updated with clear and concise instructions, new photography and helpful information.
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Great Photographs, fresh and sunny bright like Saturday Morning.
and it is always good to a basic pancake recipe at your figure tips!
Thank you, Jeff! Definitely a great recipe to have on hand, for sure! 🙂
I’m all about the good old-fashioned ‘basics’ ~ LUV this recipe and about to save to Pinterest! I noticed that rimmed pan that you use to keep the pancakes warm – I’m not much of a shopper but I’ve never seen a pan like that before! If I may ask, what brand is it and what do you mostly use it for? I sooo enjoy your recipes and your website… Thank you!
Hi Linda! Thank you so much for leaving a comment and also pinning! The pan is by Nordic Ware and is from their prism collection. They come in all different sizes: half, full, deep-sided etc. But I use the quarter sheet pan for small batch roasting or keeping my pancakes or French toast warm in the oven 🙂 Here’s a link to the small one I have on Amazon: https://www.amazon.com/gp/product/B00XRQG8D2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=simplyscrat04-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00XRQG8D2&linkId=674d6f791a39e0f9aeb56277b7d56ddf ❤️
This recipe is perfect for us! Ingredients I always have on hand! They look delicious, can’t wait to try them, Laurie. Thanks!
Enjoy! ❤️
I’m keeping this recipe! What is the griddle lined with? Coconut oil? Do you do that to keep the pancakes uniform? My 1st batch pancakes to hit the griddle usually have to get thrown out… I’m wondering if this would help.
Hi Christine! I do lightly grease the griddle with coconut oil, but I think pouring 1/4 cup of the batter straight onto the griddle and letting them spread out on their own may help you! Mine aren’t perfectly uniform, but measuring the batter does help!
Loved these! Turned out perfectly!
I’m so glad, Jolie!
Delicious pancakes! They made a snowy day so much better!
Pancakes make everything better! 😉
These are amazing And really filling. Can you email me the recipe?