Fluffy, golden, and irresistibly soft—this classic pancake recipe is my go-to for a comforting and satisfying breakfast. With simple pantry ingredients and a foolproof method, I can have a stack of warm pancakes on the table in under 30 minutes. Whether I top them with maple syrup, fresh berries, or a pat of butter, they always turn out perfect.
Why You’ll Love This Recipe
I love how these pancakes come together quickly without needing any special tools or ingredients. They’re light, airy, and have just the right balance of sweetness. The batter is easy to mix by hand, and the results never disappoint—every bite melts in my mouth. Plus, I can easily double the batch for a bigger crowd or freeze extras for busy mornings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 ½ cups all-purpose flour
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3 ½ teaspoons baking powder
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1 tablespoon white sugar
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½ teaspoon salt
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1 ¼ cups milk
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1 egg
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3 tablespoons butter, melted
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Optional: vanilla extract for added flavor
Directions
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I start by whisking the flour, baking powder, sugar, and salt together in a large bowl.
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In a separate bowl, I beat the egg and then add the milk and melted butter. I stir until well combined.
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I pour the wet ingredients into the dry and mix gently until just combined. I avoid overmixing to keep the pancakes fluffy.
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I heat a lightly greased griddle or non-stick skillet over medium heat.
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Using a ¼ cup measure, I pour the batter onto the griddle and cook until bubbles form on the surface.
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I flip and cook the other side until golden brown.
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I repeat with the remaining batter, greasing the pan lightly between batches as needed.
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I serve them warm with my favorite toppings.
Servings and timing
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Servings: 4 (makes about 8–10 pancakes)
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Prep Time: 5 minutes
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Cook Time: 15 minutes
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Total Time: 20 minutes
Variations
Sometimes I switch things up depending on what I have in the kitchen:
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Blueberry Pancakes: I fold in fresh or frozen blueberries before cooking.
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Banana Pancakes: Mashed ripe bananas add natural sweetness and moisture.
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Chocolate Chip: I stir mini chocolate chips into the batter for a fun twist.
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Buttermilk Version: I use buttermilk instead of regular milk for a tangier flavor and extra fluffiness.
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Whole Wheat: For a heartier pancake, I replace half the all-purpose flour with whole wheat flour.
storage/reheating
If I have leftovers, I let them cool completely and store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them with parchment paper between each pancake. To reheat, I pop them in the toaster, microwave, or warm them in a skillet over low heat.
FAQs
Why are my pancakes flat instead of fluffy?
Overmixing the batter or using expired baking powder can lead to flat pancakes. I mix just until the ingredients come together and make sure my leavening is fresh.
Can I make the batter ahead of time?
I prefer making the batter fresh, but if I prep it ahead, I store it in the fridge and use it within 24 hours. I give it a gentle stir before cooking.
How do I keep pancakes warm while cooking in batches?
I place the cooked pancakes on a baking sheet in a 90–100 °C (200 °F) oven to keep them warm until I finish cooking the full batch.
What kind of pan works best?
I use a non-stick skillet or a griddle. Both work great, but I find the griddle lets me cook more at once.
Can I make these dairy-free?
Yes, I substitute the milk with any plant-based milk and use oil or dairy-free butter instead of regular butter.
Conclusion
These classic pancakes are a breakfast staple I come back to again and again. They’re simple, fluffy, and endlessly adaptable to whatever I’m craving. Whether I make them for a quiet morning or a weekend brunch, they always bring a little extra joy to my table.
Print
Cinnamon Roll French Toast Bites
- Prep Time: 5 minutes
- Cook Time: 5‑8 minutes (depending on batch size)
- Total Time: 10‑13 minutes
- Yield: 4 servings
- Category: Breakfast / Brunch
- Method: Pan‑fry (or griddle)
- Cuisine: American / Dessert‑Style Breakfast
- Diet: Vegetarian
Description
Bite‑sized pieces of French toast flavored like cinnamon rolls—sweet, cinnamony, tender on the inside and lightly crisped on the outside.
Ingredients
- 6 slices thick bread (preferably slightly stale), cut into bite‑sized cubes
- 2 large eggs
- ¼ cup milk (or cream for richer taste)
- 2 tablespoons butter, melted (plus extra for frying)
- 2 teaspoons ground cinnamon
- 2 tablespoons white sugar (or brown sugar)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: glaze or icing (cream cheese or powdered sugar based)
Instructions
- Cut the bread into bite‑sized cubes.
- In a bowl, whisk together the eggs, milk, vanilla, salt, sugar, and ground cinnamon.
- Heat a skillet or non‑stick pan over medium heat and melt a bit of butter to coat the bottom.
- Toss the bread cubes in the egg mixture, letting them soak briefly but not so long that they fall apart.
- Place the soaked cubes in the skillet in a single layer, cooking and turning so that all sides become golden brown and slightly crisp.
- Once cooked through, remove from heat and optionally drizzle with glaze or icing.
- Serve warm, plain or with toppings like syrup, powdered sugar, fruit, or cream cheese icing.
Notes
- Using stale bread helps it soak up the custard without becoming too soggy.
- Don’t overcrowd the pan; work in batches if needed so cubes can brown properly.
- If using a glaze/icing, wait until the French toast bites have cooled slightly so the glaze doesn’t all melt off immediately.
- Adjust sweetness to taste; you can substitute sugar with alternatives like honey, maple syrup, or sugar‑free sweeteners.
- To keep them warm before serving all batches, you can place on a baking sheet in a low oven (≈90‑100 °C).
Nutrition
- Serving Size: ≈1 cup (about 100‑120 g)
- Calories: 230 kcal
- Sugar: 10‑15 g
- Sodium: 200‑250 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: ≈4 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 1‑2 g
- Protein: 6‑7 g
- Cholesterol: 90 mg
