This thin pancake recipe yields soft, thin pancakes with crispy edges. Still fluffy inside, you can easily eat a whole stack of these!
I’m pretty excited. For a long time, I felt as though I have been chasing another unicorn. I have been trying to come up with my perfect pancake recipe for months and months, and I am so happy to say that I think I have finally come up with The One.
I am so particular about my pancakes, because more often than not, it seems as though people think that pancakes should be a breakfast food, cooked on a griddle, that resembles an actual cake. Some of these pancake recipes cook up so fluffy and thick, that you eat 5 bites and think, what is happening here? I am already full. And my stomach is getting uncomfortable. Are they expanding in my stomach even as we speak?!
My ideal pancakes are somewhere between a crepe and a pancake. I love thin and crispy pancakes that are super buttery (which is what makes those crispy edges!). This recipe hits every single one! I could not have been happier, and you certainly can’t say that you don’t get
super hungry just looking at them.
Couple of notes:
1. These cook super quickly, so don’t plan on making a fruit salad or anything while you’re doing these. I was doing full griddles of pancakes about every 2 minutes or so.
2. As written, this recipe doesn’t make a ton. It was enough for the 2.5 of us, so adjust accordingly. The amount in the pictures was the full recipe.
3. Some people say they have to add a little more milk to get them right. I think this has something to do with the humidity where I live. Start with 1 1/2 cups milk and add until you get the consistency you’d like.
Weekend Brunch: Pancakes
Ingredients
- 1 1/2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 2 eggs
- 1 1/2 cups milk
- 3 tablespoons butter melted
- vegetable oil
Instructions
- Place a large pan or griddle over medium heat. Use a basting brush to brush oil generously over your cooking surface.
- In a large bowl, mix together the flour, baking powder, baking soda and sugar.
- Make a well in the center and add the eggs, milk and butter. Whisk together until thoroughly mixed.
- Test your griddle using a small amount of batter- make sure that the griddle is not too hot (the worst) or not hot enough.
- Pour out pancakes to desired size, and flip once the bottom has turned a golden brown and the edges are set (the top may not be). One the other side is cooked, serve topped with butter and syrup.
Greta says
These are wonderful! I added slightly more milk and they were perfect. My husband is from Sweden and said they taste exactly like Swedish pancakes. Thanks for the recipe☺️
Go Go Go Gourmet says
Thank you! I’m glad you liked them- I’ll never deviate! I’m not surprised you had to add more milk- for whatever reason, I seem to have to add more flour to some of my recipes down here.
JL says
I’m two years late, but these were pretty good. I used bread flour and also had to add more milk, but I think I’ll use all-purpose next time and that should help it be thinner.
Rose says
My grandfather always made very thin pancakes that we would roll with a filling, like a crepe, but I could never find a crepe of the correct texture. I haven’t tried your pancakes yet, but the picture looks just like his did, so I’m confident they will be a close match! Can’t wait to try them!
Go Go Go Gourmet says
I hope you like them! I’m obsessed and now you’ve made me want pancakes. 😉
Helen says
Four Star – These were delicious, but I had to add about 1/2 c – 2/3 c water to mine. I also cooked them in very generous pools of butter to get that crispy edge. With that modification, these are our new pancakes! My husband said, “don’t ever make pancakes any other way from now on.” I also make crepes (my French great-grandfather’s recipe) and these are like the big brother to those being the delicate little sister 🙂 Thank you for the recipe! For some reason, I’m having trouble clicking on the star rating – so if my review shows less than a 4 star rating, it was unintentional.
Jacqueline says
Thank you so much Helen! I won’t ever make them another way again either. I’m not surprised about the additional liquid- I have some trouble down here with some recipes being too wet, so I always have to add additional flour. My recipes that work for me down here probably need more liquid for everyone else. I think it’s the Florida humidity that screws with it. Whenever we move from here, I’ll probably have to rework half my recipes!!
Tommi Hilts says
Delicious! Thank you for the recipe! I tailored it a little to my preferences: I add 1 1/2 t. vanilla and 1 t of cinnamon. I also cooked it at medium high heat in a no-stick skillet. They came out brown and crispy, but fluffy inside! The funny thing is that I don’t really like pancakes at all, but wanted something like that for breakfast. I ate a small one without anything on it while I was cooking the rest of them, they tasted so good. So glad I found your recipe! It’ll be my favorite from now on!
Jacqueline says
Tommi, I’m so glad that you like them! Your version sounds delicious for fall, I’ll have to give it a try.
Chuck M says
I agree. These are the perfect pancakes. Not too thick, not too thin. Great texture. Like Grandma made. This recipe is a keeper.
Jacqueline says
Thank you so much Chuck! I would have to agree with you- I’ll never fuss with it!
Killian says
These were the worst pancakes I’ve ever tried. The batter was so thick it was practically solid, and when trying to cook it the pancakes puffed up and got incredibly thick. They also took so long to cook that the outsides were burnt while the insides were still liquid, no matter what temperature I cooked them at. After adding water to the batter, it just become hard to work with and the pancakes were still very thick and fluffy. Also, they had absolutely no flavor. I would never try this again.
Jacqueline says
I have zero idea why this would happen. These pancakes are one of the most popular recipes on here. With a nearly 1:1 ratio of wet and dry ingredients, there is no way that I can think of that this could happen unless an ingredient was substituted or omitted. As you can see from the pictures, they are more like crepes than pancakes. I make these every single weekend and have never had anything happen like what you’re describing. But hey, worst pancakes you’ve ever had- go big or go home, I say!
melanie says
I left the eggs and milk out and used water to make the dry ingredients into a wet mixture. They came out perfect. Been wondering how to get homemade nonfluffy crispy pancakes for a while and I finally got it. Thank you so much for the help!! May the Lord bless you for blessing others with your knowledge and time 😉
Ann says
These look delicious. Where did you find this receipe?
Jacqueline says
Good morning Ann! They are delicious. It’s my recipe, created through many weekend mornings of tweaking 🙂
MamaCat says
I know this is a long time later, but I had to come leave a comment. I was looking for a thin pancake recipe like the type that comes out the premix packet. This is it. It makes the perfect thin pancake which still rolls without cracking when cold. Many of the other thin pancakes have too much egg to flour.
I am so impressed that you made this up yourself. Thank you. They made a lovely Mothers Day breakfast.
Adding to my recipe book.
Jacqueline says
I’m so glad you love them as much as we do! PS- your Mother’s Day started early!!
Lucas says
These were delicious. Thinned with a splash more milk and cooked in ghee, topped with black cherry jam. I would note to add a pinch of salt if using unsalted butter.
Thank you!
Terry says
Unfortunately did not like these at all.
Was not expecting such a heavy egg flavor to take over the whole dish, rather unpleasing.
Jacqueline says
I’m not sure why this would be, I’ve never experienced this.
Syd says
I made them, didn’t use all the mixture so I’m keeping it refrigerated a few days. When I start again I’m adding a little more milk and water until I think it’s perfect. I’m a perfectionist. Thank you for this recipe they are delicious. I ate them with cherry jam and aunt jemima syrup. Fantastic
Steve says
These look delicious! I can’t wait to make them. I am also impressed with how simple the ingredients are. I can make these anytime without a trip to the grocery store.
Shari says
I don’t like pancakes really at all, and this is my hands-down (or all hands-up!) favorite pancake recipe. I even eat them as leftovers, and I also am terrible at eating leftovers. These are amazing. The bad reviews must have made a mistake in the recipe or it’s really not to their tastes. I was scrolling through comments to see if anyone had tried to make these into waffles. I didn’t see any, but I think it’s worth a try. Will report back if I do!
Jan says
Can I use buttermilk instead of the milk? If so, do I need to adjust any other ingredients?
Jacqueline says
I have never done so, so I’m unsure. I almost never manage to keep buttermilk in the house 🙂
Tom says
This is the only recipe that has ever achieved its objective and name – crispy and thin pancakes. It was uncomplicated, tasty and a wonderful crispy pancake texture. Too many recipes try to over complicate – this is a gift from the food gods and goddesses.
Debbie says
I have to agree with Terry. They did not go over very well. There was a large eggy taste to them. I did use pretty large eggs. I’m wondering. Should I try them again not to use large eggs and try the vanilla and cinnamon touch. Did not have much taste. I’m NOT a great cook but I followed the recipe close but did add a touch more milk..
Jacqueline says
Egg size is a good point- I use large, cage free eggs. I make these around once a week for breakfast here, and I’ve never had an “eggy” comment.
Dianna R. says
WOW! Delicious recipe. Thank you. I always loved pancakes thinner and these fit the bill! Yum!
Duane says
Be prepared to add additional milk, made mine with buttermilk. Added 1/2 t vanilla. Needs a little salt. Start with 1/2 t and go from there.
Jacqueline says
Buttermilk is thicker than regular milk, which is why you needed to add more of it. The additional salt and vanilla were probably also needed to balance out the more acidic taste of buttermilk.
Amy says
Really Enjoyed this recipe. The edges were crispy on the outside and soft in the middle. THEY COOKED REALLY FAST so nobody had to wait too long for a pancake The batter, I thought, was too thick so I added more milk (1/2 cup) added 1 more tbsp of sugar and 1 1/2 tsp of pure vanilla. Kids absolutely loved them!