Hey I'm Bruce Kulick, former KISS guitarist and current Grand Funk Railroad guitarist. My wife, Lisa Lane Kulick and I are pancake aficionados and have expertly crafted our list of pancake recipes befitting a rockstar. We hope you love them as much as we do!
Flipping pancakes can be challenging because oftentimes they lose their perfectly round shape in the process. It’s not uncommon for pancakes to end up misshapen because of a bad flip, but there are some things you can do to ensure you get the perfect pancakes every time.
Using a flat, nonstick griddle that’s been properly greased with butter over low-medium heat will provide a much better surface to flip your pancakes than a pan on the stovetop. Once you’ve added your pancake mix to the griddle, wait until you see bubbles rise to the surface throughout the whole pancake, not just around the edges, so you know that the bottom is fully cooked. Then use a spatula that is large enough to scoop under most of the pancake, so it doesn’t slip off and the batter doesn’t drip while it’s mid-flip. Most importantly, take your time; don’t try to rush through the flip. If you’re worried about getting it perfect, take the time to make sure you don’t drop it.
Pancakes are an all-star breakfast option that can be made in many different ways to showcase its sweet and savory nature. While it may be easy to reach for a box mix and throw it together for breakfast, it’s not hard to learn how to cook pancakes from scratch and they’ll taste even better! Homemade pancakes are a crowd-pleaser that you can serve to family and friends quickly and with ease.
Ingredients
2 egg yolks
3 tbsp. white sugar
4 tbsp. melted butter
1 1/2 cups milk
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 egg whites
Instructions to Cook Pancakes
In a bowl, whisk together egg yolks, sugar, and melted butter until the ingredients are smooth. Add in your milk and whisk everything together.
Combine your flour, baking powder, and salt in a separate bowl.
Combine the bowl of dry ingredients with the wet ingredients.
In another bowl, use an electric hand mixer to whip the egg whites into stiff peaks and then gently fold them into the batter without taking all the lumps out!
Set your heat to a low medium setting while you let your batter rest. Once it’s heated up, add butter or non-stick cooking spray. When the butter starts bubbling you can add your batter. Make sure you only flip your pancake one tip: when bubbles start to form on the surface of the pancake. Then you can cook the other side for one minute.
Take your pancakes off the heat and serve them to your loved ones with toppings like butter, fruit, syrup, or whatever else you may like!
While making pancakes seems straightforward, there are plenty of common issues people encounter that keep their pancakes from fully cooking through.
Check Your Temperature: If you set your heat too high, the exterior will burn, but the inside of your pancakes will still be raw and soggy. Set your burner to a lower temperature to make sure that your pancakes cook evenly.
Don’t Over-Stuff: If you’re adding mix-ins like blueberries or chocolate chips to your pancakes, be careful not to add too many because it will weigh down your pancake batter and result in pancakes that aren’t cooked through.
Other Common Pancake Problems:
Leave Clumps in Your Batter: When you mix your pancakes, you should only combine it enough to allow all the dry ingredients to be fully mixed together; it should have clumps in it, rather than mixed to the point of being a very blended batter! Over mixing leads to tough and chewy pancakes.
Only Flip Once: Make sure you only flip your pancakes over one time because if you flip them too often, it’s harder to achieve a fully cooked fluffy pancake.
Pancake toppings like banana, chocolate chip, and blueberries are popular with diners all over the world! They add new flavors and textures to your meal and can be made with the ingredients cooked inside the pancake or sprinkled on top depending on your preference.
If you choose to cook bananas, chocolate chips, or whatever other toppings you enjoy into your pancake, you can follow your favorite pancake recipe and once you scoop some of the batter onto the griddle, you can sprinkle your pancake toppings into the batter; this way you have control over how much is included in your batter. Whether you prefer it to be a light addition or heavy-handed, you should always finish it off by adding an additional spoonful of batter on top. This will seal in your toppings, so they won’t be susceptible to burning and leaving dark spots once you flip over your pancake.
Whether you’ve run out of flour or you’re trying to avoid gluten, you can still eat delicious pancakes from scratch for breakfast by replacing flour with rolled oats or oatmeal. In order to make that change smoother, it’s beneficial to add some plain or vanilla yogurt to the mixture to help add to the creaminess. For the smoothest possible option, instead of hand whisking your ingredients, combine them in a blender instead!
Ingredients for Flour-less Pancakes
2 egg yolks
3 tbsp. white sugar
4 tbsp. melted butter
1 cup milk
½ cup plain or vanilla yogurt
2 cups old fashioned rolled oats (if needed, gluten-free oats may be used)
2 tsp baking powder
1 tsp salt
5 egg whites
Instructions for Making Pancakes without Flour
Mix together your egg yolks, sugar, melted butter, yogurt, salt, baking powder, and oats. In order to get a smoother texture, it might be easier to blend them together on high. Then add your milk. You should have enough milk for it to be thick, but still easy to pour.
In another bowl, use an electric hand mixer to whip the egg whites into stiff peaks and then gently fold them into the batter.
Set your heat to a low medium setting and add butter or non-stick cooking spray to the surface while you let your batter sit. Once the butter starts bubbling, add your batter. Make sure you only flip your pancake one tip: when bubbles start to form on the surface of the pancake. Then you can cook the other side for one minute.
There are quite a few products you can use as a butter or oil substitute if you’re looking to cut those fats out of your diet.
Applesauce
Fruit or veggie puree
A cornstarch and water mixture
The above options are all one-for-one substitutions, which means that whatever amount of butter or oil your recipe calls for, you can replace that with the same amount of any of the substitutions.
Other options you can use such as:
Buttermilk
Sour cream
Greek yogurt
Mayonnaise
These options can be substituted, but for ¾ of the amount that the original recipe calls for.
Ingredients
2 egg yolks
3 tbsp. white sugar
4 tbsp. of applesauce, fruit or veggie puree, cornstarch OR 3 tbsp. of buttermilk, sour cream, Greek yogurt, or mayonnaise
1 1/2 cups milk
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 egg whites
Instructions
In a bowl, whisk together egg yolks, sugar, and any of your butter and oil substitutes until the mixture is smooth. Add in your milk and whisk everything together.
In another bowl, combine your flour, baking powder, and salt.
Combine both sets of ingredients and mix them together gently.
In another bowl, use an electric hand mixer to whip the egg whites into stiff peaks. Once you have stiff peaks you can gently fold them into the batter, but don’t take all the lumps out! You want your mixture to be just combined instead of over-mixed.
Set your heat to a low medium setting while you let your batter sit. If you have a non-stick pan you won’t have to worry about using butter or oil to grease it so your pancakes don’t stick. You could always use a cooking spray to ensure that your pan or griddle is well-greased. Once the surface is hot enough you can add your batter.
Pancake Tip: Only flip your pancake one tip: when bubbles start to form on the surface of the pancake. Then let them cook for one minute.
You can make pancakes ahead of time and freeze them so that you’ll have delicious ready-made pancakes ready to eat when you’re ready for them.
Pancake Recipe to Freeze
Ingredients
2 egg yolks
3 tbsp. white sugar
4 tbsp. melted butter
1 1/2 cups milk
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 egg whites
Instructions
Whisk together egg yolks, sugar, and melted butter in a bowl until smooth. Then add in the milk and whisk it again.
Combine the dry ingredients (flour, baking powder, and salt) together in a separate bowl then combine them with your wet ingredients.
In another bowl, whip the egg whites into stiff peaks with an electric hand mixer, then gently fold them into the batter lightly. Make sure you mix just enough to combine the ingredients; the batter should still be a little lumpy.
Let your batter sit while you get the skillet heat up. You should set your burner to low medium heat and add butter or non-stick cooking spray. You can add your batter once the butter starts bubbling. When bubbles start to form on the surface of the pancake it’s time to flip your pancake and then cook the other side for one minute.
Take your pancakes off the heat and let them cool then put them in a container and stick them in the freezer.
How to Cook Frozen Pancakes
Set your oven to 350 degrees Fahrenheit and place your frozen pancakes on a baking sheet so they’re close together, but not touching, and let them bake for 10 minutes until they are warm, then they’re ready to be served with your favorite toppings!
Whether you’re on tour and have a late night that turns into morning, or you’ve got kids bugging you for breakfast, there is one pancake perfect for any occasion. That is the buttermilk pancake, perhaps the king of them all. Our homemade buttermilk pancake recipe makes it easy to create that diner taste in your own kitchen for breakfast, late at night after the show, or any time the craving strikes.
Watch Bruce Kulick and Lisa Lane Kulick make buttermilk pancakes:
Best Buttermilk Pancake Recipe
Buttermilk makes pancakes better, and you’ll see that when you tear into a stack of these babies. Buttermilk is acidic so it helps the baking powder and baking soda reach new heights in fluffiness. Plus, it’s got that hint of tanginess which gives it that noteworthy taste for the best buttermilk pancakes ever!
Easy Buttermilk Pancake Recipe
We’re going to show you how easy it is to make buttermilk pancakes from scratch at home. No need to find a pancake house or diner that’s open because you can make these anytime. The batter takes 15 minutes to make and then in minutes, you can cook up a batch of these easy buttermilk pancakes for your favorite people.
Homemade Buttermilk Pancake Ingredients
All-purpose flour – This is how it all begins!
Baking powder and baking soda – You’ll want to use both to get these pancakes rising like rockers and result in fluffy buttermilk pancakes beyond your dreams.
White sugar – Pancakes will taste bland without it.
Eggs – The reason your pancakes will bind together.
Butter – Make sure it’s melted first.
Vanilla extract – Adds to that flavor profile.
Salt – Gives your buttermilk pancakes balance so they’re just the right amount of sweet.
How do you make buttermilk pancakes from scratch?
Grab a large mixing bowl and add all the dry ingredients. Use a whisk to combine them well. Then, you’ll whisk in all the wet ingredients but don’t over-mix. It should be a little lumpy. Now, let it rest at room temperature for 15 minutes to let the buttermilk, baking soda, and baking powder do what they do best. Then heat your skillet or griddle over medium and grease it (butter, oil, or non-stick cooking spray – your choice!). Use your ladle and scoop about a half-cup of pancake batter per pancake, cooking until bubbles form on top. Flip it and cook until golden, usually 1 to 3 minutes. Repeat until you’ve cooked as many pancakes as you want, and serve up with warm maple syrup, butter, and fresh fruit on the side.
Expert Tips and Tricks for Homemade Buttermilk Pancakes Every Time
Real buttermilk is best. Yes, you can do a 1:1 with milk and vinegar or milk and lemon juice to make your own buttermilk in a flash. But it won’t land you in the pancake hall of fame. However, if you are unable to run to the store for buttermilk, this trick will help.
Stir until just combined. You want lumps, believe us, you do for those pancakes won’t be fluffy like they should be if you overly mix the batter.
Use cold butter. If you are choosing butter for greasing your skillet or griddle, running a stick of cold butter on your cooking surface is the best way to do it.
What is the difference between buttermilk pancakes and regular pancakes?
Buttermilk pancakes use buttermilk which is tangier than regular milk. Regular pancakes use regular milk. They still taste good, but they don’t have the same kind of tang as buttermilk pancakes.
What is buttermilk pancake mix made of?
Buttermilk pancake mix is made of all-purpose flour, baking soda, baking powder, sugar, salt, buttermilk, eggs, butter, and vanilla extract.
What does buttermilk do in pancakes?
Buttermilk is acidic so it helps the baking soda take more action. It also breaks down gluten which gives you a better texture. And then there’s that nice slight tanginess that it adds, making it the ultimate ingredient for the best pancakes.
Can you use milk instead of water in buttermilk pancake mix?
Yes, if you have a box mix in your pantry you want to use up before you try making buttermilk pancakes from scratch, using milk with that mix will make them even better.
Why are my buttermilk pancakes flat?
There are two possible scenarios – your baking soda might not be any good any more, or you could have overmixed your batter. If you just opened that baking soda and it’s not an expired box, chances are you stirred that batter too much.
What is complete buttermilk pancake mix?
If you see a complete buttermilk pancake mix for sale, that simply means it is made with whole eggs and real buttermilk in the mix. The idea is that you can just add water, but making buttermilk pancakes from scratch is just as easy and tastier too.
How to cook buttermilk pancakes?
Buttermilk pancakes need to cook on the stovetop. You can use a skillet or a griddle to make them.
What goes well with buttermilk pancakes?
In our home, we love warming up pure maple syrup and having plenty of butter to put on our pancakes. We also serve them with fresh seasonal fruits. If you’re looking for a big breakfast, you can bust out the eggs, bacon, sausage, and hashbrowns for a breakfast fit for a rock icon.
How to store leftover buttermilk pancakes?
Couldn’t eat all those pancakes at once? Yeah, it happens. They’re a lot more filling than they look. That’s ok, because you can wrap them up and store them in the refrigerator until you’re hungry later.
How long do buttermilk pancakes last?
With buttermilk pancakes, you should eat them within 4 days if you’re keeping them in the fridge. There’s always the freezer though if you can’t.
Can you freeze buttermilk pancakes?
Yes, and this is probably our favorite way to keep buttermilk pancakes when we make enough for an entire stadium full of KISS fans. You’ll want to use them up within 2 months though.
How to reheat buttermilk pancakes?
Our favorite way to reheat these buttermilk pancakes is by putting them in an oven at 350F for about 4 minutes. Covering them with foil and making sure they are in a single layer on a baking sheet will give you the best results.
The BEST fluffy buttermilk pancake recipe ever! This easy buttermilk pancake recipe uses only a few simple ingredients you probably already have in your pantry. Its super simple and the pancakes are delicious!
In a large mixing bowl, add flour, baking powder, baking soda, salt and white sugar. Whisk together the dry until well combined.
Next, whisk in the buttermilk, eggs, melted butter and vanilla extract. Stir until combined. Lumpy pancake batter is ok. Do not over-mix your batter as your pancakes will not turn out as fluffy.
Once combined, let pancake batter rest at room temperature for 15 minutes.
Heat a large griddle or skillet over medium heat. Grease the cooking surface with butter, oil, or non-stick cooking spray.
Using a ladle, add about 1/2 cup of pancake batter (per pancake) and cook until bubbles start to form on the top. Then flip the pancake and cook until golden brown on the other side (about 1-3 minutes). Repeat as necessary with the remaining batter. Seal and store any unused pancake batter in the refrigerator in an air-tight container for future use.
Serve pancakes warm with with pure maple syrup, butter, and a side of fresh fruit.
This delicious pancake recipe without butter is perfect when you want butterless pancakes with the same great taste! Learn how to make pancakes without butter with this easy recipe!
In a large mixing bowl, add in all ingredients. Using a hand blender mix all ingredients until evenly combined and smooth.
Over medium heat, set a non-stick pan or griddle on the stove and grease very well with nonstick cooking spray or butter. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes or until they are cooked enough to get your spatula underneath to flip. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
This delicious pancake recipe without butter is perfect when you want butterless pancakes with the same great taste! Learn how to make pancakes without butter with this easy recipe!
In a large mixing bowl, sift in your flour, baking powder, baking soda, sugar, and salt together.
In a separate bowl, add in milk, vanilla extract, egg, and oil. Whisk until well combined and smooth. Pour wet mixture into dry mixture and mix until evenly combined.
Over medium heat, set a non-stick pan or griddle on the stove and lightly grease with nonstick cooking spray. Using a ladle or measuring cup, pour 1/3 cup scoops of pancake batter onto your hot pan. Cook for about 1-2 minutes until you start to see bubbles form on the surface and the bottom is golden brown. Flip your pancake using a spatula and cook the opposite side for another 1-2 minutes until golden brown on both sides.
Serve immediately with your favorite pancake toppings. Maple syrup, powdered sugar, butter, whipped cream, and/or fresh berries are all great options!
