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These foolproof pancakes are so foolproof that you can actually adapt the recipe to make it gluten free and they will still turn out beautifully every single time. I have substituted regular all-purpose flour for almond flour, rice flour, and whole wheat flour and this recipe is still reliable and delicious. No matter what type of flour you use these pancakes will turn out light and fluffy.
You can double, triple, or quadruple the recipe to feed larger groups or even cut the recipe in half if you’re just cooking for two.
By the way, I found these awesome Pyrex measuring cups on Amazon. I’m a big fan of the Pyrex brand in general and I really love these liquid measuring cups.
To make these foolproof pancakes, just dump all of the ingredients in a bowl and whisk thoroughly. Make sure there are no lumps in the batter. Preheat a skillet in a frying pan on the stove at 350° F. Use a ¼ cup measuring cup to pour the batter onto the skillet. If your skillet or pan has a tendency to stick, make sure you use oil or butter to grease it before you pour on the pancake batter.
The best way to tell if pancakes are ready to flip is to wait until the bubbles on the edges pop and do not fill up with batter again. If the bubbles fill up, the pancakes are not ready to flip (and will probably make a sloppy mess if you try to flip them). Once the bubbles have popped, you can flip the pancakes. It is a little trickier to see when they are done on this side, but you can use a spatula to check the bottom of the pancakes. Cook until they are golden brown.
One thing I knew I wanted on my registry when I got married was this skillet. My husband wasn’t convinced at first, but now he uses it more than I do!
Serve the pancakes while they are still warm. You can go traditional with butter and syrup or you can serve it with jam (check out this easy three ingredient peach jam recipe), marmalade, applesauce or anything else your heart desires!
- 1 cup all-purpose flour
- 1 cup milk
- 1 egg
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 2 tablespoons oil (canola, vegetable, or coconut oil would all work)
- 1 teaspoon vanilla (optional)
- This recipe yields 8 pancakes.
- Preheat a griddle or a frying pan to 350° F.
- Add all ingredients to a medium bowl.
- Whisk thoroughly. Try to remove as many lumps as possible.
- Use a ¼ cup measuring cup to pour the pancake batter onto the preheated griddle or frying pan.
- Cook until the bubbles in the batter pop and do not fill in again and the pancakes are golden brown. Flip the pancakes and cook until the other side is also golden brown (around 2-3 minutes).
- Serve immediately with your choice of toppings such as maple syrup or jam.