Joy of Cooking Pancake

There’s something about a slow morning, the smell of butter hitting a hot griddle, and a short stack of fluffy pancakes that makes everything feel right. This pancake recipe, straight from the classic Joy of Cooking cookbook, has been a breakfast favorite in my kitchen since I first learned how to whisk without splashing batter on the ceiling.

I’ve tweaked it slightly over time, but the heart of it is still the same. It’s simple, foolproof, and always gives me pancakes that are fluffy in the middle and golden on the outside. Whether you’re feeding sleepy kids, impressing guests, or just craving a no-fuss breakfast that feels a bit special, this recipe always comes through.

Why I Keep Coming Back to This Pancake Recipe

• The texture is just right—soft and light, with that perfect bit of golden crisp on the edges.

• You don’t need to run to the store for anything fancy. If your pantry is halfway stocked, you’re good.

• It’s flexible. Some mornings, I toss in blueberries or chocolate chips. Other times, I keep it plain and let the toppings do the talking.

• These pancakes freeze beautifully. I often make a double batch on weekends and stash the extras for busy weekdays.

What You’ll Need and Why It Matters

Here’s a quick look at what goes into these pancakes and why I stick with these ingredients:

• All-Purpose Flour: This gives you the soft, fluffy base. I’ve tried whole wheat and oat flours too—both work, but plain flour keeps it classic.

• Baking Powder: This is where the fluffiness happens. Don’t skip it, and make sure it’s fresh.

• Eggs: They bring it all together and give the pancakes a bit of richness.

• Milk: I usually go with whole milk for a creamier batter, but I’ve also used oat milk and almond milk without a problem.

• Butter: For that hint of richness. I melt it and mix it right in.

• Sugar: Just enough to balance the flavors—not too sweet.

• Salt: Brings everything to life. I always taste the batter to make sure it’s not flat.

• Vanilla Extract (optional, but I always add it): It makes the kitchen smell amazing while they cook.

Tools That Make Pancake Mornings Easier

• Flat Griddle or Cast Iron Skillet: I use an old cast iron pan that holds heat beautifully. A non-stick skillet works fine too.

• Whisk & Mixing Bowls: Just basic ones. I usually mix wet and dry separately before combining.

• Spatula: For flipping. Go for something thin and flexible—it helps keep your pancakes intact.

• Measuring Cups: Especially if you’re new to the recipe. After a while, you’ll eyeball it like I do.

Some Tips I’ve Learned the Hard Way

• Always preheat your griddle. If a few drops of water dance around before vanishing, it’s hot enough.

• Don’t overmix the batter. A few lumps are completely fine. Overmixing leads to chewy pancakes.

• Use a ladle or ¼ cup to pour the batter—it helps with size consistency and even cooking.

• Wait for bubbles to appear before flipping. That’s your cue.

• Let them cool on a wire rack if you’re making a big batch. That way, they don’t get soggy at the bottom.

Let’s Make Pancakes

Step 1: In a bowl, whisk together the eggs, milk, melted butter, and vanilla. Don’t worry if it looks a bit separated at first—it’ll come together.

Step 2: In a bigger bowl, mix your flour, sugar, baking powder, and salt. Make a little well in the center and pour in the wet ingredients.

Step 3: Gently stir it all together. Don’t beat it to death—just mix until combined. It’ll be a little lumpy, and that’s okay.

Step 4: Heat your griddle or pan over medium heat and lightly oil it. Scoop about ¼ cup of batter per pancake.

Step 5: Cook until you see bubbles on the surface and the edges look set. Flip and cook the other side until golden.

Step 6: Repeat until the batter’s gone, stacking your pancakes on a wire rack or plate as you go.

Topping Ideas That Always Work

Here are my go-to toppings depending on the mood (and what’s in the fridge):

• Warm maple syrup and a pat of salted butter (always classic)

• Fresh berries or banana slices

• A spoonful of raspberry jam or peach compote

• A sprinkle of chocolate chips or chopped nuts

• Peanut butter or Nutella if you want something indulgent

• A dollop of whipped cream on the weekends

Make-Ahead and Storage Notes

• To Freeze: Let the pancakes cool completely. Then I stack them with a bit of parchment between layers and freeze in a zip-top bag. They reheat great in the toaster or microwave.

• To Refrigerate: They last 2-3 days in the fridge. I like to warm them up in a dry pan so they crisp a little again.

Pancake Questions You Might Have

Can I swap in whole wheat flour?
Yes! I often do half and half. Full whole wheat will make them a bit denser, but still tasty.

What if I want to go gluten-free?
A good 1:1 gluten-free flour blend works well. I’ve tried it with success—just don’t skip the resting time if recommended.

Can I use oat milk or almond milk?
Absolutely. I’ve made these with oat milk more times than I can count. Works like a charm.

How do I know when to flip?
Watch for those bubbles on top and dry-looking edges. It usually takes 2-3 minutes on the first side.

Any way to make them vegan?
Yes—use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) and swap in plant-based milk and vegan butter or oil.

This recipe has been a quiet staple in my kitchen for years now. It’s not flashy, but it’s comforting—like a warm hug in pancake form. And honestly, that’s exactly what I want from breakfast.

Let me know if you try it. I’d love to hear how you like to top yours.

Try other Pancake recipes:

• German Apple Pancake
• Eggless Pancakes
• Denny’s Copycat Pancakes