Here’s the recipe for perfect pancakes, mixing the traditional ingredients – milk, flour and sugar – with a couple of modern flourishes (backing powder and vanilla extract). We’ve also included some variations if you want to further enliven your Pancake Day experience.

Ingredients

3 large eggs
3/4 cup whole milk
1/2 teaspoon vanilla extract
1/4 cup white sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
2 tablespoons unsalted butter
1 cup sliced fresh strawberries

Instructions

  1. In a medium-sized bowl, add 1 cup of all-purpose flour, 2 tablespoons of brown sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Stir these ingredients together thoroughly until they are evenly mixed.
  2. Next, pour in 3/4 cup of milk, 2 tablespoons of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract. Using a whisk or a spoon, mix all the ingredients together until the batter is smooth and well-combined. Don’t over-mix.
  3. Heat a large skillet or griddle over medium heat. Allow it to warm up for a few minutes. To test if it’ss hot enough, sprinkle a tiny drop of water on the surface. If the water sizzles, it’s ready to cook.
  4. Lightly coat the skillet or griddle with butter or non-stick cooking spray to prevent the pancakes from sticking. You can also use a little vegetable oil if preferred.
  5. Using a ladle or measuring cup, pour the batter onto the skillet to form pancakes of your desired size. For medium-sized pancakes, pour about 1/4 cup of batter per pancake. Let the pancakes cook without moving them for about 2-3 minutes or until small bubbles begin to form in the center of each pancake.
  6. Once the bubbles have formed and the edges of the pancakes look set, carefully slide a spatula under the pancake and flip it over. Cook for an additional 1-2 minutes on the other side, or until golden brown.
  7. Remove the pancakes from the skillet and place them on a plate. Repeat the process with the remaining batter, making sure to grease the skillet again as needed. Serve the pancakes warm with your favorite toppings, such as syrup, whipped cream, or fresh strawberries.

Variations

Strawberry Filled
Between steps 2 and 3, gently fold in 1/2 cup of fresh strawberries that have been diced into small pieces. Make sure the strawberries are evenly distributed throughout the batter. If you like a bit more fruit, feel free to add extra strawberries to taste.

Apple Filled
Dice 1 large apple (a variety like Granny Smith or Honeycrisp works well for a balance of sweet and tart) into small pieces. Gently fold the chopped apples into the batter. The pieces of apple will add natural sweetness and a nice texture to the pancakes.

Blueberry Pancakes
Add fresh or frozen blueberries into the pancake batter before cooking. The berries will burst as they cook, creating pockets of sweetness throughout the pancakes.

Banana Pancakes
Mash ripe bananas and mix them into the batter. You can also add sliced banana pieces onto the batter after it’s poured onto the griddle for an extra fruity kick. They’ll make your pancakes extra fluffy and naturally sweet.

Chocolate Chip Pancakes
Stir in semi-sweet or milk chocolate chips into the batter for a decadent treat. You can also sprinkle some on top right after you pour the batter onto the griddle for extra meltiness.

Lemon Poppy Seed Pancakes
Add lemon zest and a tablespoon of poppy seeds to the batter. This variation adds a fresh, zesty flavor and a subtle crunch, giving your pancakes a more sophisticated twist.

Cinnamon Roll Pancakes
Swirl a cinnamon-sugar mixture into the batter as it cooks, creating a “cinnamon roll” effect. Once cooked, drizzle with cream cheese icing (or syrup) to enhance the cinnamon roll experience.