This recipe comes from a long-time pancake lover. I am very happy to share my proven pancake recipe today. You might assume that pancakes are difficult to make or require special equipment, but fortunately, this is not true! In fact, these pancakes are a breeze to whip together in a blender. From start to finish, they come together in less than 30 minutes.

This recipe is easy to prepare in a regular frying pan. These pancakes are more manageable in size to prepare at home than the traditional large pancakes that you will find in a real creperie. This recipe is also very versatile. Use it to make sweet or savory pancakes with plain flour or buckwheat flour. Below you will find all my tips, as well as a short video showing the cooking method.

Pancakes are similar to pancakes, but they are thinner and much lighter. You could say that they are more demanding. They are undeniably lower in carbohydrates. And they are definitely a good option for Mother’s Day brunch or any weekend breakfast or lunch.

As an American, my first taste of pancakes took place in high school when Madame Gordy showed us how to make them in French class. During my university semester in France, I tasted pancakes in Bordeaux and Paris, with a particularly memorable experience in a fountain in the Latin Quarter.

These days, I satisfy my cravings for crepes in one of our favorite restaurants, the French market, or I prepare them at home with this recipe! Our little one loves pancakes with Greek yogurt and banana slices. I hope you enjoy these pancakes as much as we do.

Ingredients for Pancakes

These classic pancakes are made with just five basic ingredients, not counting the optional salt and vanilla extract. Here’s what you need:

1) Flour (3 Options)

This pancake recipe works equally well with any of these flours or any combination of them.

All-purpose flour gives the “Standard” pancake. These pancakes are tender and resemble custard – you can taste the egg without spicy flour.

Whole wheat flour is unconventional, but I love the slightly nutty flavor. For me, these pancakes taste a little more interesting and they are a little more nutritious. Note that whole wheat flour should never taste bitter. If it smells or tastes bitter, your flour is old and needs to be replaced.

Buckwheat pancakes are often called Breton Pancakes in France because of their popularity in Brittany. Buckwheat flour offers a robust nutty flavor that traditionally prefers savory fillings. Personally, I love buckwheat pancakes for savory and sweet pancakes and I ask for buckwheat pancakes whenever possible. As a bonus, the pancakes made from 100% buckwheat flour are gluten-free.

2) A tiny bit of sugar

A small amount of sugar provides a weak sweetness, but more importantly, it prevents the pancakes from burning against the pan. For savory pancakes (or versatile, which can be sweet or savory depending on the filling), start with the lower amount indicated in the recipe. If you prefer your pancakes to be sweeter, use the full amount. Anyway, it’s not a lot of sugar.

3) Milk of your choice

This recipe goes well with any type of milk. I tested these pancakes with whole milk and cashew milk, and both variants turned out to be magnificent.

4) Eggs

The eggs add that characteristic custard flavor that you will find in classic pancakes. They also help to bind the ingredients together, especially when it comes to buckwheat pancakes.

5) Butter

The melted butter provides a little fat that helps the pancakes stay nice and tender. We will use a little more to grease the pan between each pancake.

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