Perfect Pancakes

Stack of pancakes by Kent Rollins

Howdy, y’all and thanks for stopping by the website! I’m guessing you are here a little early, today, and looking for the recipe for a perfect pancake.

Your worries are now over – not only am I sharing a delicious recipe for a pancake, but I’ll guide you along the way so you can achieve maximum fluffiness. I’m not even sure fluffiness is a word, but it will be after you try these pancakes.

Perfect Pancake Batter

This pancake is not a buttermilk pancake. I’ve always preferred a whole milk pancake, because it adds good flavor without the tanginess that comes with buttermilk biscuits.

Tip: Spoon flour into measuring cup without packing the flour down. Level the top of the cup with a butter knife. If you pack the flour in or do not measure correctly, your pancake won’t rise.

To begin, we are going to gently measure and pour 1 1/4 cups of all-purpose flour. Pancake batter is measured by weight, and if you pack the flour in the measuring cup, they’re not going to turn out right.

Use baking powder and baking soda. They’re going to react with each other and make a fluffier pancake.

In this particular recipe, I like to use two really large eggs. Beat the eggs in a medium sized bowl before adding all the wet ingredients. Add the cow juice, vanilla. and a little bit of local honey. The honey is going to make all the difference in the flavor of these pancakes.

Tip: Substitute two extra large hen eggs with one duck egg. The duck egg pancakes will have a very rich flavor.

Once all of the ingredients are incorporated, the batter should be slightly thinner than cake batter. If you think your batter is too thin, you can go ahead and mix some more in. Be careful, though, because the ratio of ingredients need to be just right in order to achieve a light and fluffy pancake.

How to Cook a Perfect Pancake

First off, make sure your cooking vessel is pre-heated to medium-low. Whether you are using a cast iron skillet or one of those table top griddles, if you start before the griddle is hot, you’ll have a mushy pancake.

Melt a pat of butter large enough to cover the whole bottom of the skillet. You can use cooking spray, but the taste will be different. For good regular sized pancakes, use 1/4 cup batter per pancake. For silver dollar pancakes, use a tablespoon.

Tip: Use cooking spray or spread butter on your spatula to prevent sticking.

Don’t be in a hurry to flip these pancakes. When the edges are set and there are a lot of bubbles in the middle of the pancake, it will be time to flip. It should take 4 minutes or so on one side and 2 -3 minutes on the other.

Once you’ve flipped the pancakes, wait a few minutes and gently press down on the pancake. If it feels firm and fluffy, you’re done. If it feels like you’re mushing down some batter, give it another minute or two. Do this enough and you’ll learn what a “done” pancake feels like pretty soon.

Remove from pan, top with whatever it is you like – I prefer real butter and real maple syrup. The batch I made in the video turned out to be perfect.

Pancakes made with Honey

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Perfect Pancakes - Cowboy Kent Rollins

Total Time 30 minutes
Servings 16 pancakes


  • 2 ½ cups all-purpose flour
  • 6 tablespoons sugar
  • 4 teaspoons baking powder
  • 4 teaspoons baking soda
  • 4 large eggs beaten
  • 1 ½ cups milk
  • 2 teaspoons vanilla
  • ¼ cup honey
  • 4 tablespoons unsalted butter divided
  • Syrup and butter for serving


  1. In a mixing bowl, combine the flour, sugar, baking powder and baking soda. Whisk in the eggs, milk, vanilla and honey until smooth.
  2. Melt 1 tablespoon of butter in a large cast iron skillet over low heat. Pour ¼ cup of batter, a few at a time, in the skillet.
  3. Cook for about 3 to 4 minutes, or until they begin to bubble, then flip over. Continue to cook for another 2 to 3 minutes or until a light golden brown. Repeat with the remaining ingredients. Serve warm with syrup and butter, if desired.