Your Basic Weekend Pancakes are light, fluffy and so easy! No need for any specialty ingredients, just simple pantry and fridge ingredients whipped up into fluffy pancakes with crispy buttery edges. This recipe yields 18 medium size pancakes or 6 (3 pancake) servings.

Your Basic Weekend Pancakes

The word basic gets thrown around a lot these days as if it’s a bad thing.

I like basic. I’m not a Starbucks fan but I do love a basic cup of coffee with cream, a messy bun, leggings and Ugg boots, or if it’s summertime, Birkenstocks. I like what I like and I won’t me made to feel bad about it. So when I say “Your Basic Weekend Pancakes” I mean a simple, classic pancake recipe that should be your go-to for simple yet delicious pancakes. A recipe that calls for typical pantry and fridge ingredients so you don’t have to make a special trip to the store for ingredients like buttermilk or ricotta – although I do have pancake recipes that call for those ingredients as well.

One thing my weekend pancakes must have are crispy edges. And the key to achieving those is to use butter. Butter makes everything better, no? Butter in the batter and also on the griddle. It’s really that easy.

Your Basic Weekend Pancakes

So when you wake up on a Saturday or Sunday morning (or any other day for that matter) and immediately crave pancakes, this is your recipe.

Your Basic Weekend Pancakes ingredients

To Make Your Basic Weekend Pancakes You Will Need:

  • unbleached all-purpose flourProvides structure to the pancakes.
  • granulated sugar (white) – Adds a touch of sweetness and flavor.
  • baking powderIs what makes pancakes light and fluffy.
  • fine saltUse sea or pink himalayan salt to balance and enhance flavor.
  • whole milkLends flavor and aids in yielding a tender pancake.
  • eggsLends richness and flavor.
  • pure vanilla extractAdds warmth and enhances all of the flavors in this recipe.
  • butter (melted) – Lends richness, flavor and is important for crispy edged pancakes.

measure dry ingredients into a bowl

In a large mixing bowl (or liquid measuring cup), measure and add in 2 cups unbleached all-purpose flour, 1/4 cup sugar, 4 teaspoons baking powder and 1 teaspoon fine salt.

Whisk to combine

Whisk to combine and set off to the side.

combine milk, eggs and vanilla

Next, measure 2 cups whole milk into a 4-cup liquid measuring cup or bowl. Add in 2 large eggs and 1-1/2 teaspoons pure vanilla extract.

Until thoroughly combined

Whisk well to incorporate.

Add wet into dry

Pour the wet ingredients into the dry.

Stir well to combine. Some lumps are okay

Use a rubber spatula to stir until. combined.

pancake batter

If. your batter  has some lumps, that’s totally okay.

Stir in melted butter

Lastly, pour in 1/4 cup of melted (and cooled slightly) butter.

pancake batter

Once combined, allow the batter to rest for 10 minutes or so.

preheat an butter your griddle or pan

Preheat your griddle 350℉ (or 180℃) or a frying pan on medium to medium-high (may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.

Add batter to preheated and buttered griddle

Measuring out 1/4 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet.

cook for 3 to 4 minutes

Cook the pancakes until the air bubbles pop and no longer fill back in with batter and the bottoms are golden brown and edges are crisp.

flip once golden

Flip and cook for another minutes or so.

keep warm and repeat with remaining batter

HOW TO KEEP PANCAKES WARM WHILE MAKING:

Preheat your oven to the lowest setting or 200°. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.

Your Basic Weekend Pancakes

Spread each pancake with a little butter and drizzle with pure maple syrup.

Your Basic Weekend Pancakes

Pancake perfection!

Your Basic Weekend Pancakes

WHAT TO SERVE WITH PANCAKES?

Because pancakes tend to be on the sweet side, I recommend a savory side as well as some fresh fruit.

Your Basic Weekend Pancakes

HOW TO STORE PANCAKES:

Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.

Your Basic Weekend Pancakes

I hope you love this basic weekend pancake recipe as much as we do!

Your Basic Weekend Pancakes

Enjoy! And if you give this Basic Weekend Pancakes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Your Basic Weekend Pancakes

Your Basic Weekend Pancakes
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Yield: 6 servings

Your Basic Weekend Pancakes

Your Basic Weekend Pancakes are light, fluffy and deliciously perfect! No need for any specialty ingredients, just simple pantry and fridge ingredients whipped up into fluffy pancakes with crispy buttery edges. This recipe yields 18 medium size pancakes or 6 (3 pancake) servings.

Ingredients

  • 2 cups unbleached all purpose flour
  • 1/4 cup granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon fine salt
  • 2 cups whole milk
  • 2 large eggs
  • teaspoon pure vanilla extract
  • 1/4 cup melted butter, plus more for griddle or pan

FOR SERVING:

  • salted butter, softened (see notes)
  • pure maple syrup, (see notes)

Instructions 

  • In a large bowl, whisk together the flour, sugar, baking powder and salt.
  • Next, measure the milk in a 4-cup liquid measuring cup or bowl. Add in eggs and vanilla extract. Whisk well to incorporate. Pour the wet ingredients into the dry. Use a rubber spatula to stir until combined. Lastly, pour in the melted (and cooled slightly) butter. Stir one last time until incorporated.
    Allow the batter to sit for 10 minutes.
  • Meanwhile, preheat your griddle 350℉ (or 180℃) or a frying pan on medium to medium-high heat (you may need to adjust heat as you cook). Grease the griddle with butter - You will need to do this before each batch.
  • Measure out ¼-cup of the pancake batter (per pancake) and pour onto a preheated and buttered griddle or skillet.
  • Cook the pancakes for 3 to 4 minutes or until the bubbles pop and do not fill back in and the bottom are golden brown and edges are crisp. Flip and repeat with the remaining pancake batter.
  • Keep pancakes warm on a rimmed baking sheet in a 200°F (or its lowest setting) oven.
  • Serve with butter and real maple syrup.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
NOTE: The nutritional value is for the pancakes and does not include butter and syrup when serving.
Serving: 3pancakes, Calories: 326kcal, Carbohydrates: 45g, Protein: 9g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 85mg, Sodium: 724mg, Potassium: 191mg, Fiber: 1g, Sugar: 13g, Vitamin A: 448IU, Calcium: 274mg, Iron: 2mg

This recipe was originally posted on March 11, 2017 and has been updated with clear and concise instructions, new photography and helpful information.