Perfect Pancakes

Make someone’s morning with a stack of perfect pancakes These fluffy, vanilla-infused beauties are easy to make and simply addicting.

The Backstory: Breakfast and brunch are my all-time favorite meals (my father was a bagel baker, so what do you expect?) and pancakes are one of the reasons why. They’re filling, satisfying, warm, hearty, and somehow feel good for your soul. From a budget perspective, they’re easy on your wallet, and from a technique point of view, they’re as simple as can be to whip up. More of the Backstory after the recipe

Perfect Pancakes

Light and fluffy pancakes are served up with fresh berries, confectioner's sugar, and just a touch of vanilla for a perfect breakfast, brunch or anytime meal.
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pancakes


  • 1 1/4 cups all-purpose flour
  • 2 tbsp. sugar
  • 2 tsp. double-acting baking powder
  • 3/4 tsp. Kosher salt
  • 1 1/3 cup milk (use 1 cup milk for thicker pancakes)
  • 1/2 tsp. pure vanilla extract
  • 3 tbsp. vegetable or canola oil, plus more for skillet
  • 2 eggs,beaten


  1. In a large bowl, combine flour, sugar, baking powder and salt. Set aside.
  2. In small bowl, beat eggs and stir in milk, vanilla, and 3 tablespoons of canola oil. Add to flour mixture and stir until just moistened.
  3. Heat skillet or griddle to medium-high and brush lightly with canola oil. Use a 1/4 cup measuring cup to make a few pancakes at a time.
  4. Cook each pancake until bubbles form around edges and or middle and flip. Cook for a few more minutes so both sides are evenly browned and cooked.
  5. Place on a baking sheet in oven to keep warm (you can keep oven at 250 degrees while you make the rest of the pancakes) or just put pancakes on a plate covered with a clean kitchen towel.
  6. Sprinkle with confectioner's sugar. Serve with butter, warm maple syrup and fresh berries.

Recipe Notes

Variations: To make blueberry, raspberry, or strawberry pancakes, simply pour 1/4 cup of batter into the skillet as described above. Let the batter cook for about a minute and then scatter fresh berries directly onto the pancake. Flip pancake once you see bubbles form along edges and continue as usual.


…The Backstory continues: Pancakes are the perfect anytime food to feed a crowd (nothing like a kitchen full of hungry kids on a Saturday morning looking at you like, “Mom, what’s for breakfast?”) and they’re easy to fancy up. I’ve sauteed bananas in a little butter and brown sugar and poured them over a stack of pancakes only to have my late father (the bagel man) nearly go weak in the knees with joy.

This recipe is your basic, can’t-go-wrong recipe. I make this at least once a month for my family (I double the recipe) and usually use two separate skillets when I make them: I have two boys who love blueberry pancakes so I toss some blueberries directly on to the pancakes as they’re cooking in pan number one…and I have a second skillet with plain ones. I keep them warm in the oven as I finish up my batter and then serve them on a platter with confectioner’s sugar and warm syrup…extra berries on the side.

If you have any leftover pancakes, simply store them in the fridge in a plastic storage bag and reheat them in the microwave. Wrap pancakes in a paper towel and cook for about 30 seconds until hot and steamy and you’ll never know you’re having a day-old pancake.


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Jodi Luber

Jodi Luber

Here goes: Born in Brooklyn. Daughter of a bagel baker with a Henny Youngman soul and a mom who makes Joan Rivers seem tame. Late bloomer. Married the love of my life at 45 and love being a mom to our three kids. I'm a professor at Boston U. Happiest in the kitchen baking and remembering how my dad would melt from a single bite of my cheesecake.
Jodi Luber
Jodi Luber

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