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a stack of whole pancakes with syrup and butter on a plate

Perfect pancake recipe without buttermilk

Prep Time 10 minutes
Cook Time 7 minutes
Batter Rest Time 10 minutes
Total Time 27 minutes
Servings 3 people
Calories 473kcal
Author Rachel Ballard



  • In a medium bowl beat the eggs, milk, vanilla and butter. Set aside.
  • In a small bowl mix the flour, salt, baking powder and sugar (or malted milk) and whisk together.
  • Pour the flour mixture in to the egg mixture and whisk gently a few times to combine. Stop as soon as no pockets of flour remain. Let batter rest a minimum of 10 minutes or up to overnight in the fridge before cooking.
  • While the batter rests, pre heat a griddle or non stick pan over medium heat until warm. Grease with butter or flavorless oil and use a test drop of batter to see if the pan is ready. It should sizzle gently.
  • Using a 1/4 cup of batter, make circles on the pan but don't mash or spread out the batter. It will spread as it cooks.
  • Reduce heat to medium low and cook pancakes until the edges begin to try and bubbles forming on the surface begin to pop--about 4 to 5 minutes.
  • Flip the pancakes and cook 1 to 2 more minutes or until the pancakes spring back when pressed in the center.
  • Serve warm with maple syrup, butter and fruit.


Serving: 3pancakes | Calories: 473kcal | Carbohydrates: 62g | Protein: 13g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 771mg | Potassium: 518mg | Fiber: 2g | Sugar: 14g | Vitamin A: 673IU | Calcium: 260mg | Iron: 4mg