Pancakes are a breakfast staple, but plain flapjacks can become boring after a while. This base recipe can be used with a variety of mix-ins to make each meal unique. This recipe serves 8 and can be easily doubled or even tripled. Next time you use your griddle, try one of these delicious variations.


  • 1 ½ cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 ¼ cups milk
  • 1 egg
  • 3 tablespoons melted butter
  • Powdered sugar and maple syrup (optional)
  • Oil for griddle


  • Your favorite nut butter and jelly
  • Banana and walnuts
  • Apples and cinnamon
  • Carrots, cinnamon, ginger, nutmeg, and vanilla extract
  • Orange zest, orange juice, and chopped cranberries
  • Lemon and poppy seeds



  1. In a large bowl, sift together all-purpose flour, baking soda, salt, and sugar. Set aside.
  2. In a medium bowl, combine milk, egg, and melted butter. Mix.
  3. Add wet ingredients to dry ingredients and mix well until the batter is smooth.
  4. Add your mix-ins.
    • PB&J: Fold nut butter and jelly into the pancake batter.
    • Banana Walnut: Mash one banana and cop walnuts. Fold into the pancake batter.
    • Apple Cinnamon: Core and finely dice one apple. Fold into the pancake batter. Add 1 teaspoon of cinnamon and mix.
    • Carrot Cake: Shred one large carrot. Fold into the pancake batter. Add ½ teaspoon of cinnamon, 1 teaspoon of vanilla extract, and ¼ teaspoon each of nutmeg and ginger.
    • Orange Cranberry: Add the zest and juice of one large orange to the pancake batter. Chop a handful of fresh or dried cranberries and add to the batter. Mix well.
    • Lemon Poppy Seed: Add the zest and juice of one large lemon to the pancake batter. Fold 2 teaspoons of poppy seeds into the pancake batter.
  1. Lightly oil griddle and heat over medium-high heat. Scoop batter onto the griddle, using about ¼ cup of batter per pancake. Brown on both sides.
  2. Remove pancakes from the griddle and top with powdered sugar or maple syrup if desired.

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