This classic recipe for Perfect Pancakes has flour, sugar, egg, baking powder, salt, butter, milk and a bit of cinnamon.
Weekend mornings should always start with a good hearty breakfast. Pancakes is one of my families favorites! Honestly, my kids would eat these everyday for breakfast, lunch AND dinner without complaints. Pancakes are a fantastic breakfast option because they are easy, affordable and there are so many variations possible to mix it up.
These simple Perfect Pancakes have a fluffy texture with a buttery sweet flavor. The hint of cinnamon tastes great with a little extra butter on top and a drizzle of sweet maple syrup. Every morning should start this good!
You may also enjoy this recipe for Cinnamon Swirl Pancakes.
Tips & Tricks
Mix It Up
This pancake batter can be altered with all sorts of additions. Add a little lemon juice or vanilla extract to the batter. Try mixing the batter with mini chocolate chips, freshly diced strawberries or any fruit you like, chunks of crispy bacon or whatever you wish. Don’t be afraid to use this recipe as a base to be creative with breakfast. A favorite mix up of ours is to spread peanut butter between the pancakes and pour loads of maple syrup on top of the stack. What a treat!!
Pancakes can be made in large batches and placed in the freezer for later. To freeze, let the fully cooked pancakes cool and then place onto a baking sheet and into the freezer for 30 minutes. Once frozen, transfer into a freezer bag. Keep frozen for up to two months. To reheat, place 4-5 frozen pancakes on a microwavable safe plate and reheat for one minute or until thoroughly warmed.
- 1 1/2 cup all-purpose flour
- 2 Tablespoons sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 egg large
- 1 1/4 cup milk
- 3 Tablespoons unsalted butter melted
- butter ** also needed to cook
- maple syrup
- In a large mixing bowl, add flour, granulated sugar, baking powder, salt, and cinnamon. Whisk those dry ingredients together.
- Add milk, and egg. Whisk together.
- Melt 3 Tablespoons butter in a small microwavable safe bowl for about 20 seconds. Pour the melted butter into the pancake batter and whisk again.
- Pre-heat griddle to 375 degrees. Grease griddle with butter.
- Measure out 1/4 cup pancake batter and place onto griddle. Repeat this for as many pancakes will fit on your griddle.
- Cook for 2 minutes and flip.
- Cook another 1 minutes, 30 seconds.
- Serve with butter, maple syrup and fresh blueberries. Or try it with some peanut butter and syrup.
What is your families go-to breakfast item? Let me know in the comments below.