There’s nothing quite like homemade pancakes and this classic pancake recipe hits the spot every single time.
So quick and easy to make and topped off with a delicious and easy peanut butter syrup. Breakfast doesn’t get much better!
Have you seen “Waitress” where Keri Russell names her pies based on her feelings? Today I feel like I should call these “pity me pancakes.”
For the past five years I’ve often received the advice “don’t blink.” I’ve known it to be true, but nothing can change the sense of pride I felt today while sending Adalyn off on the school bus for the first time, and the sadness I feel knowing that I won’t hear her laugh and share her sophisticated thoughts for eight hours a day.
I have been so blessed to have her home with me the majority of the past five years. It was so rewarding to see her confident and happy as she walked onto the bus without a second thought.
In the midst of all of this, we’re living with limited resources and energy as our home is being remodeled. I’m getting back to basics making some of our favorite no-fuss meals. This classic pancake recipe has been my go to for years.
It’s quick, simple and yields perfect thick, spongy pancakes every time. From there, if I’m feeling fancy I’ll add sprinkles, chocolate chips or fruits, but I personally prefer a classic pancake with butter and syrup.
I frequently serve these pancakes for lunch and dinner – the girls think it’s a real treat to have pancakes for dinner! It’s so quick and easy to make a batch of these classic pancakes and the recipe is easily doubled if you are serving a crowd.
Why You’ll Love Them
- Pantry Ingredients – It’s likely that you will have all of these ingredients on hand so you can enjoy fluffy pancakes whenever the urge takes!
- Syrup – This peanut butter syrup is so easy to make and it takes these pancakes to a whole new level. I like adding some sliced banana on top because peanut butter and banana just go together so well.
- So Fluffy- These pancakes come out so wonderfully fluffy every time. They are my go to, fool proof, crowd pleasing breakfast recipe that is always requested.
If peanut butter isn’t your thing, you can top these classic pancakes with any of your favorite toppings. Fresh berries, Chocolate Sauce, bacon, maple syrup or Raspberry Sauce are all great choices.
Shopping List
- Flour
- Baking Powder
- White Granulated Sugar
- Salt
- Vanilla
- Unsalted Butter
- Milk
- Eggs
- Peanut Butter (for syrup)
Tips
- Be sure to soften the butter before adding it to the pancake butter. If the butter is cold, it won’t combine well with the other ingredients and can cause the pancakes to spread to much during cooking.
- Do not over mix your batter. You don’t need a super smooth batter to make pancakes. Stop stirring once the ingredients are just combined.
- You can make your pancake batter the night before and keep it covered in the fridge for a quick and easy breakfast in the morning.
How to Store
Room Temperature- These homemade pancakes can sit out at room temperature safely for up to two hours while serving.
Refrigerator – Store your leftover pancakes in an airtight container for up to one week.
Freezer – Package them tightly in a freezer safe bag or container, and store safely for up to six months.
Classic Pancake Recipe with Peanut Butter Syrup
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon white granulated sugar
- pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter softened
- 1½ cups milk
- 2 eggs
- 2 cups peanut butter
Instructions
- Combine dry ingredients.
- Add vanilla, butter and milk. Mix until incorporated well.
- Blend eggs in, careful not to overheat. It’s okay to have lumps.
- Heat pan to medium. Pour mixture onto pan. Once it heavily bubbles, flip until slightly brown.
Peanut Butter Syrup
- Heat the peanut butter in increments in the microwave and stir until smooth.
Julie’s Tips
- Be sure to soften the butter before adding it to the pancake butter. If the butter is cold, it won’t combine well with the other ingredients and can cause the pancakes to spread to much during cooking.
- Do not over mix your batter. You don’t need a super smooth batter to make pancakes. Stop stirring once the ingredients are just combined.
- You can make your pancake batter the night before and keep it covered in the fridge for a quick and easy breakfast in the morning.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How To Make
- Combine dry ingredients.
- Add vanilla, butter and milk. Mix until incorporated well.
- Blend eggs in, careful not to overheat. It’s okay to have lumps.
- Heat pan to medium. Pour mixture onto pan. Once it heavily bubbles, flip until slightly brown.
How to Make Peanut Butter Syrup
- Heat the peanut butter in increments in the microwave and stir until smooth.
i loved how fluffy they were!
Thank you! So glad you enjoyed them!
How many pancakes will this make?
All depends on size, but I’d estimate about 12. Enjoy!
I know this is an old photo, but dang she’s adorable!
Thanks, friend!
Such a classic! Great photography too!
Thank you, Megan!