Easy Perfect Pancakes





Introduction: Easy Perfect Pancakes

Ever wonder how the restaurant's pancakes always taste so much better than your home-made Bisquick pancakes? Well, this instructable is going to show you how to make those great pancakes and show how easy it really is! Anyone can make these. They're almost fool-proof!

Step 1: Ingredients

The ingredients couldn't be any easier. It's one of everything…

1 Cup of Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
1 Egg
1 Cup of Buttermilk
1 Cup of Sour Cream

That's it!

Step 2: Mix Dry Ingredients

Just mix the flour, baking powder and baking soda together…

Step 3: Add Wet Ingredients

Now add the egg, buttermilk and sour cream.

Step 4: Mix and Wait

Mix together. Don't over mix. Don't worry about the small clumps, they take care of themselves.

Now, wait 10 minutes… This is important for smooth pancakes.

Step 5: Griddle

Place your griddle over medium heat and apply a small amount of vegetable oil.

Step 6: Ladle

Using a 1/3rd cup ladle (or 1/3rd cup measure), pour 4 portions clockwise around the griddle. Remember the order you poured. You'll want to flip in the same order.

Step 7: Flip and Finish

When the pancakes are starting to brown around the edges and the bubbles are starting to pop in the center, flip them over.

When the pancakes are golden brown on the bottoms, remove and repeat from Step 5 to cook remaining pancakes. This recipe produces about 10 pancakes.

Step 8: Serve

That's it! If you didn't make a double batch, prepare to repeat the recipe again. Your family won't be satisfied with 10 pancakes among them.



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    I make pancakes very similar to these every Sunday, except I use yogurt (greek style works best) instead of sour cream and if you use full fat yogurt you don't need the oil. I also add various goodies aside from the usual berries and fruit. My favorite is ground up nuts and oatmeal (instant) which i do with the hand blender in the milk. I have also had success with carrot pulp from my juicer. As far as spices go, cinnamon, cardamom and nutmeg are my favorites. I never make them exactly the same twice, in fact I use the same batter for waffles.

    Totally fool-proof.. I started making these last night, realized I didn't have enough sour cream, bought some, discovered it had expired two weeks ago, got a refund, returned to the kitchen, finished mixing wet ingredients, added a bit more buttermilk, a little sugar, some vanilla.. tl;dr: they're delicious and simple. Thanks!

    If you add a little butter to the oil on the griddle, it will coat the griddle fairly evenly rather than globbing up as shown. This is generally useful when oil is used on a nonstick pan. The butter will burn sooner than the oil when cooking really hot, so don't use too much unless you crave that carbonaceous look.

    Thank-you. It's nice to see a constructive comment from time to time. Until recently, my wife always purchased the soft margarine which contains over 60% water (useless for cooking). Thank goodness the trans-fat scare was introduced and now we're finally cooking with and eating real butter! There's nothing like it! :)

    Amen. I made butter Saturday night for Sunday's 'cakes. Will be trying your 'cake recipe next weekend :-)

    Yes, I suppose it's pancakes, but it's just not Pancakes®. Perhaps for on-the-go.

    I didn't know "Pancakes" was a registered trademark! Perhaps we should inform Aunt Jemima, before she gets in trouble!

    Thanks for posting this recipe. I made these this morning. They were pretty good. I think maybe the picture doesn't look the same as real life. I had trouble getting them to come out the color I wanted. For the most part, they were the same as the one's in your picture, but I usually like them to be a bit more golden. The problem I had was due to temperature. 'Medium' is kind of ambiguous. You guys have a nice gas stove. We have one of those stupid ceramic cook surfaces with some kind of heating element under it. I have a hard time figuring out what setting to use. On our medium setting, the batter didn't spread out at all. So I had a 1/2" thick pancake. that didn't cook all the way through without burning on the surface. After the first three, I put maybe 1 or 2 tsp of water in the batter and mixed it up again. It spread perfectly and the remaining pancakes were pretty much exactly what we like. All in all, we liked this recipe. The texture was nice, I think we prefer a bit sweeter tasting batter. My wife wants me to make them with vanilla next time. Cooking is a matter of personal preference. I think its great that recipes are 'open source' so we can all make what we like to eat. Thanks for posting it. Good luck.

    That is about the rudest thing i have read on this website. Does your mother know you talk like that? Remember there is a "be nice" policy on this website.

    I know, perhaps you should read that one comment of mine lower down. But I know, it's out of line even for me, however his antics really crawled up my skin.