Homemade Pancakes Recipe

Prep dry ingredients

In a large bowl whisk together the 2 cups flour, 2 tbsp sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.

Prep wet ingredients

In a separate bowl or large measuring cup whisk the 2 cups buttermilk, 2 large eggs, 4 tbsp melted butter, and 1 tsp vanilla extract until smooth.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined; a few small lumps are okay. Do not overmix — overmixing makes tough pancakes. If batter seems very thick, add up to 2 tbsp milk to reach pourable but slightly thick consistency.

Rest batter

Let the batter rest 5–10 minutes at room temperature to allow the baking powder and soda to start reacting and the gluten to relax. While resting, prepare add-ins or meat as described below.

Bacon

Heat a large skillet over medium heat. Lay 6 bacon strips in a single layer and cook 3–5 minutes per side until browned and crisp to your liking. Transfer to a paper towel–lined plate. Reserve 1–2 tsp of bacon fat for the pancakes (optional) or wipe skillet clean for pancakes.

Ham

Heat a skillet over medium heat. Lightly sear 6 ham slices 1–2 minutes per side until warmed and slightly browned. Keep warm on a plate while you cook pancakes.

Sausage links

Cook 6 sausage links in a skillet over medium heat, turning occasionally, about 10–12 minutes until internal temperature reaches 160°F (71°C) and exterior is browned. Keep warm.

Homemade sausage patties

Season 1 lb ground pork with 1/2 tsp salt and 1/4 tsp black pepper (add 1 tsp sage and 1/2 tsp garlic powder if desired). Form into six 2-inch patties. In a skillet over medium-high heat add 1 tbsp oil and cook patties 3–4 minutes per side until browned and internal temperature reaches 160°F (71°C). Transfer to a plate and keep warm.

Heat pan/griddle

Preheat a nonstick skillet or griddle over medium to medium-low heat (around 350°F if using an infrared griddle). Lightly brush or melt a small amount of butter (about 1 tsp per pancake batch) or use neutral oil. If you reserved a bit of bacon fat, you can use 1 tsp for flavor.

Portion batter

For each pancake, pour about 1/4 cup (60 ml) batter onto the hot surface. If using add-ins (blueberries or banana), scatter a few onto the top of each pancake immediately after pouring batter.

Cook first side

Cook until bubbles form across the surface and edges look set, about 2–3 minutes. If the pancake browns too quickly, lower the heat.

Flip and finish

Flip the pancake and cook the second side until golden brown, about 1–2 minutes more. Transfer finished pancakes to a warm plate or oven set to low (200°F / 95°C) to keep warm while you cook remaining batter. Repeat, re-buttering the pan as needed.

Stack pancakes 2–3 high per plate, top with a pat of butter, warm maple syrup and a dusting of powdered sugar if desired. Serve alongside chosen meat (bacon, ham, sausage links or sausage patties).

Timing note: total active time is driven by cooking pancakes and meat; keep pancakes warm in a low oven while finishing meat so everything is hot when served.