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Back Pocket Pancakes

  • Author: Lisa @ This Pilgrim Life
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: About 30 4" pancakes 1x
  • Category: Breakfast


This from-scratch pancake recipe is one you’ll want to have in your back pocket! It’s super easy and so versatile. Serve them with butter and maple syrup, fresh fruit and whipped cream, throw in some blueberries…the options are endless! 


  • 3 C flour
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 C maple syrup
  • 2 eggs
  • 1/4 C melted butter (or applesauce)
  • 22 1/2 C milk or whey


  1. Heat a cast iron griddle or other griddle over medium heat. (If not using cast iron, you can wait until about five minutes before starting before heating the pan). Melt the butter and set aside to cool slightly.
  2. Mix together the dry ingredients in a medium mixing bowl. In a large measuring cup, whisk the maple syrup and eggs. Stir in the cooled melted butter, and then 2 cups of the milk/whey. Add additional milk/whey a tablespoon at a time until you reach the desired consistency. (When I use fresh flour, I add an additional half cup because the fresh flour absorbs more liquid).
  3. Grease your griddle with a thin layer of butter, then pour quarter cup portions on the griddle, about an inch apart. Cook the pancakes until small bubbles appear on the surface, then flip them over and cook for one to two minutes on the other side until golden brown.
  4. Continue cooking the pancakes until you run out of batter, keeping the cooked pancakes in the warm oven until you are ready to eat.
  5. Serve with maple syrup, butter, fresh fruit, whipped cream, or other toppings of choice.


I use this pancake recipe for almost all our pancake breakfasts. It’s very versatile. Change things up by adding sweet spices, blueberries, chocolate chips, etc.