There’s no better way to start the day than with a stack of tender, fluffy pancakes! This recipe is the only pancake recipe you need – top with maple syrup or dress it up with berries and whipped topping!Jump to Recipe
There’s something so satisfying about sitting down to a tall, beautiful stack of pancakes. Whether it’s dripping in maple syrup or topped with a mountain of berries, it’s the perfect way to get your day started.
But you don’t want that gorgeous, satisfying stack of flapjacks to let you down. You want them to taste as good as they look….and let’s be honest, not every pancake does. (In fact, I still cringe about the cardboard-y, tough pancake box mix I tried awhile back….never again!)
Thanks to the secret ingredient in these pancakes, they’re sure to be soft and fluffy and fulfill your expectations of a delicious pancake!
Why are these the best pancakes?
I tested several recipes (see photo below) to see what the best pancake was. I tested using different fats (butter vs oil), various amounts of leavening agent (baking powder) and tried a couple different liquids.
What I ended up liking the very best was using butter as the fat and using something carbonated for the liquid (soda or seltzer water)! I really think that was the secret ingredient that made these SO deliciously fluffy and tender.
What do you need to make pancakes?
- Flour – I use all purpose flour.
- Baking Powder – Be sure to check the expiration date on baking powder. If it isn’t fresh, you won’t get the rise you want in the pancakes!
- Eggs – I use large-sided eggs.
- Butter – I use salted butter.
- Lemon-Lime Soda – You can use lemon-lime soda, diet lemon-lime soda or plain seltzer water.
How do you make pancakes?
Before you begin, grab a skillet, a pancake flipper and either butter or vegetable oil. You’ll need these items as the pancakes cook.
Time to mix up the pancakes! First, mix the dry ingredients. Then add in the eggs, melted butter and soda. Stir until it’s combined, but a few lumps remain (see photo on the far right below). Heat the skillet – time to cook!
Use a large cookie scoop or a 1/4 cup measuring cup to scoop the pancake batter to your hot skillet. Once the pancake has lots of bubbles on top, flip the pancake. Let it cook another minute or two until it’s golden brown. Repeat until the batter is gone!
How to store leftover pancakes
Your first option would be to place the pancakes in an airtight container or baggie and refrigerate them for up to 3 days. When you’re ready to enjoy, simply pop a couple in the microwave and warm until heated through.
And the second option would be to place a couple pancakes in small freezer bags to grab when you’re in a hurry. Then, you’ll microwave them and have a delicious start to your day with very little work.
What are some of the best ways to serve pancakes?
Ohhhh the possibilities!! Pancakes are so fun because you can add flavor to the actual pancake or on top! For example, you can make Strawberry Pancakes for a fruity twist or sprinkle blueberries onto the pancake batter as it cooks.
Or, for you super sweet toothers, add chocolate chips as the batter cooks and top with chocolate syrup and whipped topping!
Of course, you can top with the classic maple syrup, but there are endless other options! My favorite way to eat pancakes is topped with a scoop of peanut butter and syrup, but I also love them served with fresh sliced strawberries!
Complete your breakfast menu!
Looking for a couple more items to add to your breakfast menu? My Hawaiian Roll Breakfast Sliders are always a favorite. And for something extra special, this Raspberry Cheesecake French Toast Casserole is a winner for sure!
I love serving Kolaches with breakfast – it was one of my favorite recipes growing up and still is! And a side of fruit, like these Frozen Fruit Cups is a great way to round out a delicious breakfast meal!
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
- 2 c flour
- 1 tsp salt
- 4 tsp baking powder
- 2 eggs
- 1/4 c butter melted
- 1 2/3 c lemon-lime soda OR carbonated water
- In a large bowl, whisk together the flour, salt and baking powder.
- Then add the eggs, melted butter and soda (or carbonated water).
- Whisk until combined (a few lumps in the batter is fine).
- Using a 1/4 cup measuring cup, scoop the batter onto a hot greased griddle.
- Flip the pancakes when the bubbles form on top of the pancake.
- Cook the second side until golden brown.
- Enjoy right away, refrigerate for up to 5 days or freeze in well-sealed freezer bags for those mornings you need something quick!