The Perfect Pancake Ratio
Flour : Milk (by volume)
1 cup + 1 cup + 1 egg + 2 tbsp butter
Makes 8-10 fluffy pancakes (4-inch)
Classic Pancake Formula
Flour
1 cup
120g
Milk
1 cup
240ml / 242g
Egg
1 large
50g
Butter
2 tbsp
28g melted
Sugar
2 tbsp
25g (optional)
Baking Powder: 2 tsp (for fluffy rise)
Salt: ½ tsp (enhances flavor)
Scaling Pancake Batches
| Batch Size | Flour | Milk | Eggs | Butter | Baking Powder | Yield |
|---|---|---|---|---|---|---|
| Small (1-2 people) | ¾ cup | ¾ cup | 1 egg | 1.5 tbsp | 1½ tsp | 6-8 pancakes |
| Standard (2-3 people) | 1 cup | 1 cup | 1 egg | 2 tbsp | 2 tsp | 8-10 pancakes |
| Large (4-5 people) | 1½ cups | 1½ cups | 2 eggs | 3 tbsp | 3 tsp | 12-15 pancakes |
| Double (4-6 people) | 2 cups | 2 cups | 2 eggs | 4 tbsp (¼ cup) | 4 tsp | 16-20 pancakes |
| Party (8-10 people) | 3 cups | 3 cups | 3 eggs | 6 tbsp | 2 tbsp | 24-30 pancakes |
Buttermilk vs Regular Milk Pancakes
🥛 Regular Milk Pancakes
Ratio: 1:1 (flour:milk)
1 cup flour + 1 cup whole milk
Leavening: Baking Powder Only
2 tsp baking powder (no baking soda needed)
Texture: Soft, Mild Flavor
Less tangy, slightly denser than buttermilk
Pros:
- • Always have milk on hand
- • Simpler (no acid/base reaction)
- • Kid-friendly (less tangy)
🥛 Buttermilk Pancakes
Ratio: 1:1 (flour:buttermilk)
1 cup flour + 1 cup buttermilk
Leavening: Baking Powder + Baking Soda
1 tsp baking powder + ½ tsp baking soda (acid reacts with soda = extra rise)
Texture: Fluffy, Tangy Flavor
Tender crumb, slight tang, very fluffy
Pros:
- • Fluffier pancakes (more rise)
- • Tender texture (acid tenderizes gluten)
- • Classic diner-style flavor
💡 No Buttermilk? Make Your Own!
Add 1 tbsp lemon juice or white vinegar to 1 cup milk. Let sit 5 minutes. It curdles = homemade buttermilk!
Works perfectly for pancakes. Ratio: 1 tbsp acid per 1 cup milk.
Classic Pancake Recipe (8-10 pancakes)
Ingredients (1:1 Ratio)
- All-purpose flour 1 cup (120g)
- Whole milk 1 cup (240ml)
- Large egg 1 egg
- Melted butter 2 tbsp (28g)
- Granulated sugar 2 tbsp (25g)
- Baking powder 2 tsp
- Salt ½ tsp
- Vanilla extract (optional) 1 tsp
Instructions
- 1 Whisk dry ingredients (flour, sugar, baking powder, salt) in large bowl.
- 2 Whisk wet ingredients (milk, egg, melted butter, vanilla) in separate bowl.
- 3 Pour wet into dry. Mix until just combined - lumpy batter is OK! Don't overmix.
- 4 Let batter rest 5-10 minutes (gluten relaxes = tender pancakes).
- 5 Heat griddle to 350°F (medium heat). Lightly grease with butter.
- 6 Pour ¼ cup batter per pancake. Cook until bubbles form and edges set (2-3 min).
- 7 Flip when bubbles pop and don't fill in. Cook 1-2 min until golden. Serve warm!
Batter Thickness: Thin vs Thick Pancakes
Thin Pancakes (Crepe-Style)
Ratio: 1 cup flour : 1.5 cups milk
More liquid = runny batter
Result:
Thin, delicate, crepe-like. Cooks fast, lacy edges.
Classic Fluffy Pancakes
Ratio: 1 cup flour : 1 cup milk
Perfect balance (this is the standard)
Result:
Fluffy, thick, soft. Holds shape, tender crumb.
Thick Pancakes (Soufflé-Style)
Ratio: 1 cup flour : ¾ cup milk
Less liquid = thick batter (Japanese style)
Result:
Very thick, tall, pillow-like. Slow to cook, extra fluffy.
Common Pancake Problems & Fixes
❌ Flat, Dense Pancakes
Causes: Old baking powder, overmixed batter, too much liquid.
Fix: Use fresh baking powder (test: add to water, should fizz). Mix just until combined. Stick to 1:1 ratio.
❌ Tough, Rubbery Texture
Causes: Overmixed batter (developed gluten), not enough fat.
Fix: Mix until just combined (lumps are OK!). Increase butter to 3 tbsp. Let batter rest 5-10 min.
❌ Burnt Outside, Raw Inside
Causes: Griddle too hot, pancakes too thick.
Fix: Lower heat to medium (325-350°F). Use ¼ cup batter per pancake (not more). Cook slower.
❌ Pale, Undercooked Look
Causes: Griddle not hot enough, too much sugar (burns before cooking through).
Fix: Increase heat to medium-high. Reduce sugar to 1 tbsp. Wait for bubbles to pop before flipping.
❌ Won't Flip Without Breaking
Causes: Flipped too early, not enough egg, batter too thin.
Fix: Wait until bubbles pop and edges are set (2-3 min). Add 1 extra egg for binding. Reduce milk slightly.
Pancake Mix-Ins & Variations
Blueberry Pancakes
Add: ¾ cup fresh or frozen blueberries
Gently fold into batter. Don't overmix or they'll break and turn batter blue.
Chocolate Chip Pancakes
Add: ½ cup mini chocolate chips
Or sprinkle chips directly on batter after pouring onto griddle.
Banana Pancakes
Add: 1 mashed ripe banana
Reduce milk to ¾ cup (banana adds moisture). Naturally sweet, reduce sugar to 1 tbsp.
Cinnamon Pancakes
Add: 1 tsp ground cinnamon to dry ingredients
Increase sugar to 3 tbsp. Top with cinnamon-sugar butter.
Lemon Ricotta Pancakes
Add: ½ cup ricotta + zest of 1 lemon
Reduce milk to ¾ cup. Extra creamy, slightly tangy.
Whole Wheat Pancakes
Substitute: ½ cup whole wheat flour + ½ cup AP flour
Increase milk to 1⅛ cups (whole wheat absorbs more liquid). Add 1 tbsp honey.
Pro Tips for Perfect Pancakes
🔥 Test Griddle Temperature
Flick water on griddle - should sizzle and evaporate in 2-3 seconds. Too fast = too hot, too slow = not hot enough.
⏰ Don't Skip Resting Time
Let batter rest 5-10 min. Gluten relaxes = tender pancakes. Baking powder activates = fluffier rise.
🥄 Use Measuring Cup to Pour
¼ cup measure = consistent 4-inch pancakes. Easier to flip, cook evenly.
🫧 Bubbles = Time to Flip
When bubbles form all over surface and pop (don't fill back in), edges are set = ready to flip. Only flip ONCE!
🧈 Butter Between Batches
Wipe griddle with butter-soaked paper towel between batches. Prevents sticking, adds flavor.
♨️ Keep Warm in Oven
Preheat oven to 200°F. Transfer cooked pancakes to baking sheet in oven. Keeps warm while you finish cooking.