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.



    • Organic Cooking Challenge

      Organic Cooking Challenge
    • Fix It! Contest

      Fix It! Contest
    • Metalworking Contest

      Metalworking Contest

    63 Discussions

    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.

    2 replies

    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 :-)

    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.

    7 replies

    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.

    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.

    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?

    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.

    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!

    Try making mine, you'd probably drop the whole baking-soda-acidy-ness tasting pancakes.