Perfect Pancakes


My sister-in-law told me that she tried to make pancakes for the first time a few days ago. She told me she tried, yet they ended up undercooked and mushy. Pancake mix is expensive, and I told her it is so easy and cheap to make your own batter.  And best of all, its fast!  So this post is dedicated to my young sister-in-law, trying to make ends meet while in college. I think most people either make pancakes the traditional way, or thin with crispy edges.  I adore thin with crispy edges. Its kind of a cross between a crepe, a pancake, and  some crunchy edges thrown in for fun. Spreading the pancake batter in a thin layer, and adding additional olive oil with each pancake, makes crispy edges. This recipe can also be used for waffles. There are some amazing waffle irons that make the cutest shapes, characters for kids, farm animals, roses, and other amazingly cute shapes.

Perfect Pancakes  Breakfast

Perfect Pancakes

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Perfect Pancakes  BreakfastLoading...


1 cup all purpose flour
1 egg
1 cup milk
1/2 teaspoon baking powder
1 teaspoon sugar
1/4 teaspoon kosher salt
1 teaspoon olive oil
Additional olive oil for cooking


Whisk together eggs, milk, sugar, salt. Whisk until well incorporated. Then add the flour and baking soda. Whisk till just combined. Do not over-mix, pancakes will be tough and chewy.

Preheat skillet. Drizzle with olive oil and pour pancake batter into skillet. Spread out the batter in a circular motion. Cook until golden brown, about 2 - 3 minutes over medium low heat, and flip and cook for an additional 2 -3 minutes on the other side until the pancake is set.

Only flip once. Use a tortilla warmer to keep pancakes warm while you are cooking up the rest. I like to use my large cast iron skillet. Add a little more olive oil every time you make another pancake, and tip the pan so that the oil runs into the pancake while cooking, this way you can get nice crispy edges.

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*Nutritional Information is not guaranteed for 100% accuracy.

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  10 Responses to “Perfect Pancakes”

  1. Jessica — August 24, 2009 @ 2:04 pm

    Pancakes are surprisngly hard to make! My friend got me these pancake molds where you can make butterfly-shaped pancakes, but I can never seem to get the shape right! I’m going to have to try your recipe! Thanks for sharing!
    .-= Jessica´s last blog, No Knead Olive Bread =-.

    • Angie — August 24, 2009 @ 2:11 pm

      that sounds very cute, i’ve never made pancakes with a mold, also sounds very hard.

  2. Tina Marie — August 26, 2009 @ 9:00 pm

    Oh…those look great. I was trying to look at your blog today while I was at work but some of the photos links were broken. (Work stuff, not your site)..I absolutely LOVE pancakes. Nice job.
    .-= Tina Marie´s last blog, Kahlua Week =-.

  3. Miriam/The winter guest — August 27, 2009 @ 4:38 pm

    These pancakes really look perfect, Angelia!
    .-= Miriam/The winter guest´s last blog, Bean and smoked salmon salad =-.

  4. Victoria — July 18, 2010 @ 9:45 am

    How much baking soda to put in the recipe? The amount is not listed in the ingredient list yet is mentioned as a requirement within the instructions? Please advise. Thanks!!

    • Angie — July 18, 2010 @ 5:24 pm

      I corrected the recipe, sorry for the confusion!

  5. Jason Badame — December 13, 2010 @ 2:18 pm

    When I arrived to this post I can only see another half of it, is this my on-line browser or the site? Should I restart?

  6. Chris Negron — April 20, 2013 @ 11:02 am

    This must be your sisters recipe, these were not good. Flat and dense, just what a pancake shouldn’t be.

  7. Christin — October 25, 2013 @ 10:20 pm

    Crispy and yummy!! I found my first pancake rather thick, but crispy. So, I added more 2 tbsp milk and 3 tbsp sugar (I have a sweet tooth). Oh, I used a wok instead of a flat pan. The sides were so crispy like crepe. Slow fire, though.

  8. Jess — February 2, 2014 @ 3:44 pm

    Recipe says Baking Powder. Directions say Baking Soda. ????

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