Simply Good Pancakes

These pancakes are super simple and a perfect base for any flavor you desire.  I like to make a big batch of them and put some in the freezer to keep on hand for weekday breakfasts in a hurry.  They warm up great in the microwave and in the toaster too.

This recipe can easily be scaled up or down depending on what  your needs are.  On average this batch will feed four adults.  The number of pancakes will totally depend on how large you like to make them!  About 2 Tablespoons will give you an “average” sized pancake, while half a tablespoon will make cute baby sized pancakes.


2 cups of all purpose flour (you can substitute up to 1/2 c. wheat with good results)

1 teaspoon salt

2 Tablespoons sugar

3 teaspoons baking powder

6 Tablespoons vegetable shortening or butter ( I use a ratio of 4 Tbsp shortening: 2 TBSP butter)

2 large eggs

2 teaspoons vanilla

3/4- 1 1/2 cups milk*

In a mixing bowl, combine the first 6 ingredients, using a fork to cut the shortening/butter into small pieces.  The mixture should look crumbly, but doesn’t need to be super fine.  In another bowl or measuring cup add about 3/4 cup of milk, the eggs and vanilla. Beat with your fork until the eggs are mixed well with the milk.  Add this to your flour mixture and stir JUST until the flour is all wet.  If it looks thick and gloppy add more milk a couple tablespoons at a time until you can scoop some up with a measuring spoon and pour it out.  Be careful to not mix too often or you will get a tough pancake.

If you are adding mix ins (blueberries, apples, nuts, chocolate chips etc.) this would be the time to do it.  I usually add blueberries that have been frozen.  You can add them frozen but the pancakes take a lot longer to cook, so it is better to thaw them out before adding them to the mix.

Heat your skillet to about 375-400’F or medium high heat.  Grease with butter and pour your batter onto the hot skillet.  Keep in mind your pancakes will approximately double in size so leave space!  My standard sized pancake uses 2 Tablespoons of batter per pancake.

Wait until you see a bunch of bubbles evenly distributed across the pancake before attempting the flip.  If they seem to be sticking wait another 30 seconds and try again.  The first batch may need a little persuasion to come off, just gently keep wiggling your spatula until it comes up.  Flip the pancake and cook on the other side until it has “puffed-up” or rising slightly and comes off easily with the spatula.

If you plan to freeze these I recommend cooling them completely on a baking rack.  If they go into the freezer warm they will get icy and not re-heat as nicely.


* You can absolutely use butter milk in this recipe.  I do suggest adding about 1/4 tsp Baking Soda in addition to the baking powder if you do, it helps the pancakes to rise a little better.