Easy Perfect Pancakes

Picture of 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!

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Step 1: Ingredients

Picture of 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

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

Step 3: Add Wet Ingredients

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Now add the egg, buttermilk and sour cream.

Step 4: Mix and Wait

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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

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

Step 6: Ladle

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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

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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

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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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macrumpton6 years ago
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.
moisture6 years ago
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!
Qianzhu8 years ago
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.
LasVegas (author)  Qianzhu8 years ago
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.
LasVegas (author)  YummyPancakes6 years ago
I didn't know "Pancakes" was a registered trademark! Perhaps we should inform Aunt Jemima, before she gets in trouble!
christophor6 years ago
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.
Looks like your wife's hands there bro. Is this your recipe or hers?
LasVegas (author)  HandyMan19597 years ago
It's ours. Actually, I was given the recipe by a friend and it's become a staple here in our home. It also makes exceptional Aebelskivers!
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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.
LasVegas (author)  Punkguyta6 years ago
His antics? How about criticizing something you never tried. You're using Baking Soda too, but obviously, you can't read ingredient lists.
I read it loud and clear mate. My point was, that baking soda isn't the main leavening ingredient in magic baking powder, however it is listed, this stuff is actually branded Magic Baking Powder (TM). I'm pretty sure it's a special blend of all sorts of stuff, I just know my pancakes don't taste like baking soda, If it'll make you happy I'll even get the ingredient list in the comments here tommorow. Btw, I don't mean to be a prick, but the cold hearted comment, got, well, close to heart sort of speak. Family recipe mate, mean's a lot of me.
LasVegas (author)  Punkguyta6 years ago
Well then... Post the ingredients of your Magic brand Baking powder. I can pretty much guarantee that the only base is ingredient is baking soda. Their may be alternative acids, but they will be there as well. What "cold hearted comment?" What? Like, "baking-soda-acidy-ness tasting?" If you knew the least little bit about the science of leavening, you'd know better.
And here they are:

Corn Starch, Monocalcium, Sodium Bicarbonate,

>What "cold hearted comment?" What? Like, "baking-soda-acidy-ness tasting?" If you knew the least little bit about the science of leavening, you'd know better.

. Well I would look at that comment of mine as being more goofy/dumb than a cold comment. I know about leavening, sodium bicarbonate is only one of hundreds of different leavening agents and their combined catalysts (depending on the particular leavening agent).

I took grade 12 science last year for christ sakes, and I do actually listen in class. But fact of matter is, that they probably still have an alkaline taste to a certain point and degree, maybe you can't taste very well, but I have very sharp taste, and that's why I use the Magic Baking powder because it makes my pancakes fluffy, crisp, and best, evenly risen (however I'm not saying that's your problem, but certain leavening agents have problems with evenness.)

Sorry about the late reply, I've been out working today, I have little time to be bickering about this whole ordeal. I've just been sticking along because I find it rather humerous how we can argue about something so bloody ridiculous as pancakes, odd isn't it?
LasVegas (author)  Punkguyta6 years ago
Sodium Bicarbonate is a base, not an acid and is the only base in yours and my recipes acting as leavening. My recipe uses natural buttermilk for the acid, where yours uses Monocalcium. Personally, I prefer natural. Your "Magic" baking power is no different than any other baking powder. It's a combination of acid and Baking Soda with a little starch to prevent reaction before use.

Had you not decided to attack my Instructable in pursuit of more visitors to yours, there would have never been any conflict. Then to add insult to injury by personally attacking my wife really sparked my anger.
>Had you not decided to attack my Instructable in pursuit of more visitors to yours, there would have never been any conflict. Then to add insult to injury by personally attacking my wife really sparked my anger. . Uhh.. I didn't exactly intend to attack or get more visitors to my recipe, as you can notice I never did post a link in any of my comments. Besides, being featured on the front page is all I need ;-) And as far as the wife thing, It was intended as humourous, if those really are your wife's arms, then I apologize, but I just couldn't notice she has hairier arms than me. But same thing as how apparently everyone thinks I have like the hairiest legs ever, and it's true, I look like a bear.
Try making mine, you'd probably drop the whole baking-soda-acidy-ness tasting pancakes.
LasVegas (author)  Punkguyta6 years ago
Obviously, you haven't tried mine...
Well how bout this, I'll make ya a deal. You make my pancakes, and I'll make yours, and we'll both post pictures for proof. I'm up for trying new things, so why not.
LasVegas (author)  Punkguyta6 years ago
I'll make ya a deal. You make my pancakes, and I'll make yours...

in other words, "No LasVegas, I didn't try them before criticizing them. You're right, I was talking out of my nether regions."

I never criticized your Instructible and have absolutely no interest in even looking at it.
I actually welcome you to come criticize my instructable, besides, How the hell do you make anything better without constructive criticism?
LasVegas (author)  Punkguyta6 years ago
I welcome "Constructive Criticism." Do you have any? What you posted was no more than insulting.
Ah yes, then afterwards, Bannock might be rather tasty.
who ever said restaurant pancakes taste better than mine. .. ... . haha I love making pancakes
Restaurant pancakes are usually crap, made with water and powder.
Punkguyta6 years ago
Baking soda is for sitting in your fridge for 20 years, not for baking with! Check my pancake instructable out.
LasVegas (author)  Punkguyta6 years ago
What a stupid statement! What do you think is in Baking Powder?

Traditional baking powder was composed of a mixture of tartaric acid and bicarbonate of soda (baking soda), a quantity of flour usually being added to reduce the strength - Wikipedia

Well like the Wiki mentions, that was in older formulations of baking powder, however I'll check my baking powder, but most likely consists of the double acting baking powder variety with different' salts in them than bicarbonate of salt.
LasVegas (author)  Punkguyta6 years ago
ALL Baking Powder contains Bicarbonate of Sode (Baking S\oda) since that is the active ingredient that supplies the leavening. Other than Baking Soda, modern Baking Powder contains Cornstarch, Sodium Aluminum Sulfate (Double Acting ingredient) and Monocalcium Phosohate (acts like acid).

BTW: Sodium Bicarbonate is NOT "Bicarbonate of salt".
if you add an extra eg you can make the more like crepes and thinner
these are his favorite
that sample like you said, i give stuff like that to my bird rocky
zoombaduffy7 years ago
These pancakes were delicious,i added mashed banana to 1/2 the mix and they were a hit with the young and the old.I found the recipe to be very easy and very yummy.
LasVegas, these are wonderful! I made them this morning for my son and daughter in law, who arrived very early this morning after being stuck in miserable pre-Thanksgiving traffic on I-95. They raved about them, and soon my husband and two teenaged sons were up and clamoring for some too! I ended up making three batches, and will have to go out for some milk and sour cream for the Thanksgiving table, but it was worth it. The recipe I have used for years called for 1/2 c. milk and 1/2 c. club soda, which makes very light, fluffy pancakes. But this makes a much more flavorful, almost creamy textured pancake and I can safely say I'll never go back. BTW, on the third batch I experimented and added vanilla extract. It's really good, but not at all necessary. This recipe is perfect as is. And since the batter is so thick, I bet adding blueberries or whatever mix-ins you like would be a breeze. In a thinner batter, they always sink. Thanks from everyone at my house, and have a great Thanksgiving!
julibelle7 years ago
You can make these even simpler, without buying extra dairy products... sub 1 cup whole or 2% milk + 1 TB white vinegar for the buttermilk stir the vinegar & milk together and let sit about 5 minutes. This 'clabbered milk' of olden daze. sub 1 cup yogurt for the sour cream This makes the batter a little looser, but add a tablespoon or so of flour to the flour amount and you are good to go.. You can also mix all the dry ingredients together in a bowl & the liquids (incl the eggs) in a separate one, the night before, mix together - no early morning measure mistakes..and make pancakes... chefjulia
LasVegas (author)  julibelle7 years ago
While whole milk with a little vinegar or lemon juice is a good emergency substitute, chemically for buttermilk, it doesn't have the same flavor. Yogurt is also not a flavor substitute for sour cream, doesn't offer the same chemistry and tends to be more expensive. If you really need to substitute, go for it. The results are much better if you don't.
Miss World7 years ago
this sounds so yummy! I will have to try it with buttermilk and sourcream.. this is the first time I see this recipe :)
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