How to Make Pan Cakes | Easy Home made Pan Cake Recipe


Pan Cakes Recipe

How to make a delightful breakfast option that can make your mornings more exciting? Look no further than Pan Cakes recipe. These fluffy and delicious home made pan cankes recipe are a favorite among breakfast lovers around the world. With their versatility and ability to be customized with various toppings, Pan Cakes have become a staple in households and restaurants alike.

History of Pan Cakes Recipe:

Before diving into the realm of Pan Cakes recipe, let’s take a step back and explore their fascinating history. Pan Cakes recipe have been enjoyed by various cultures for centuries, with records dating back to ancient civilizations. From the ancient Greeks and Romans to the Chinese and Middle Eastern cultures, variations of Pan Cakes have been prepared using different ingredients and cooking methods.

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Pan Cake Recipe

Rohini Deekonda
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface
Prep Time 5 minutes
Cook Time 15 minutes
5 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 3 4


  • 1 Cup All-purpose flour
  • 1 Tbsp Baking Powder
  • Salt as per Taste
  • 4 Tbsp Sugar Powder
  • 2 Eggs
  • 1 Cup Milk
  • 2 Tbsp Butter
  • 1 Tbsp Vanilla Extract


  • In a mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and a pinch of salt. Ensure that the dry ingredients are well combined.
  • In a separate bowl, beat 2 large eggs. Then, add 1 and ¾ cups of milk, ¼ cup of melted butter (or oil), and 1 teaspoon of vanilla extract. Whisk the wet ingredients until they are thoroughly combined.
  • Create a well in the center of the dry ingredients and pour in the wet ingredients. Use a whisk or spatula to gently mix the batter until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can result in dense Pan Cakes.
  • Heat a non-stick pan or a well-seasoned cast-iron skillet over medium-low heat. It's important to preheat the pan properly to ensure even cooking and prevent sticking.
  • Once the pan is hot, lightly grease it with butter or cooking spray. Use a ladle or measuring cup to pour the batter onto the pan, creating circular shapes of your desired size. Leave enough space between each Pan Cake to allow for spreading.
  • Cook the Pan Cakes until bubbles start to form on the surface and the edges look set. This usually takes about 2-3 minutes. Then, flip the Pan Cakes using a spatula and cook for an additional 1-2 minutes, or until they are golden brown on both sides.
  • Continue cooking the remaining batter in batches, adding more butter or cooking spray to the pan as needed. As you cook each batch, you can keep the cooked Pan Cakes warm by placing them on a baking sheet in a preheated oven set to a low temperature (around 200°F/93°C)
  • Once all the Pan Cakes are cooked, serve them hot with your favorite toppings such as maple syrup, fresh berries, whipped cream, or a dusting of powdered sugar. Enjoy the fluffy and delicious Pan Cakes!
  • Remember, the cooking time may vary depending on the size of the Pan Cakes and the heat of your stove. It's always a good idea to test one Pan Cake first to adjust the heat if necessary before cooking the entire batch.


Note: Making Pan Cakes is a delightful and versatile cooking adventure. Feel free to experiment with different flavors and toppings to suit your taste preferences. You can add ingredients like blueberries, chocolate chips, nuts, or spices to the batter for extra flavor and texture. Don't forget to adjust the cooking time and heat level as needed to achieve perfectly cooked Pan Cakes. Serve them hot off the pan for the best experience. Enjoy the process and have fun creating your own delicious Pan Cakes!
Keyword Pan Cakes

Tips for Perfect Pan Cakes

Now that you’re ready to make some delicious Pan Cakes, here are a few tips to ensure they turn out perfectly fluffy and tasty:

Use Buttermilk for Extra Fluffiness

Buttermilk is a secret ingredient that can take your Pan Cakes to the next level. Its acidic nature helps tenderize the batter, resulting in light and fluffy Pan Cakes. If you don’t have buttermilk on hand, you can easily make a substitute by combining regular milk with lemon juice or vinegar.

Preheat the Pan Properly

To achieve even cooking and prevent sticking, it’s crucial to preheat your pan properly. Set the heat to medium-low and allow the pan to warm up for a few minutes before pouring the batter. This step ensures that the Pan Cakes cook evenly and develop a golden-brown exterior.

Don’t Overcrowd the Pan

When cooking Pan Cakes, it’s essential not to overcrowd the pan. Leave enough space between each Pan Cake to allow for spreading and flipping. Overcrowding can lead to uneven cooking and difficulty in flipping the Pan Cakes without them touching each other.

Flip with Confidence

Flipping Pan Cakes can be intimidating, but with a little practice, you’ll become a pro. Wait until the edges of the Pan Cakes look set and bubbles start forming on the surface. Then, use a spatula and a quick flick of the wrist to flip them. Be confident and remember that practice makes perfect.

Can I make Pan Cakes with whole wheat flour?

Yes, you can make Pan Cakes with whole wheat flour. Keep in mind that the texture may be slightly denser compared to using all-purpose flour. You can enhance the fluffiness by adding a touch of baking powder to the batter.

How do I keep Pan Cakes warm while cooking a large batch?

To keep Pan Cakes warm while cooking a large batch, preheat your oven to a low temperature (around 200°F/93°C). Place the cooked Pan Cakes on a baking sheet in the oven to keep them warm and maintain their texture until ready to serve.

Can I freeze leftover Pan Cakes?

Absolutely! If you have leftover Pan Cakes, you can freeze them for later. Allow them to cool completely, then layer them with parchment paper or plastic wrap to prevent sticking. Place them in an airtight container or freezer bag and store them in the freezer. When ready to enjoy, simply reheat them in the toaster or microwave.

FAQs about Pan Cakes

  • What is the best pan to use for making Pan Cakes?

    Ideally, a non-stick pan or a well-seasoned cast-iron skillet works best for making Pan Cakes. These types of pans ensure even heat distribution and prevent the Pan Cakes from sticking to the surface.

  • Can I make Pan Cakes without eggs?

    Yes, you can make Pan Cakes without eggs by using substitutes such as mashed bananas, applesauce, or yogurt. These ingredients act as binders and help maintain the structure of the Pan Cakes.

  • How do I achieve fluffy Pan Cakes?

    To achieve fluffy Pan Cakes, make sure not to overmix the batter. Mix until the wet and dry ingredients are just combined. Overmixing can result in dense Pan Cakes. Also, allowing the batter to rest for a few minutes before cooking helps in achieving fluffiness.

  • Can I freeze Pan Cakes?

    Yes, you can freeze Pan Cakes for later consumption. Once cooked, allow them to cool completely, then place them in a freezer-safe container or bag. To reheat, simply pop them in the toaster or warm them in a microwave.

  • Can I make Pan Cakes ahead of time?

    Yes, you can prepare the Pan Cake batter in advance and store it in the refrigerator for up to 24 hours. This way, you can have freshly cooked Pan Cakes without the hassle of preparing the batter in the morning.

Pan Cakes are a delightful breakfast option that brings joy to the table. With their fluffy texture, endless variations, and customizable toppings, they have become a favorite among breakfast enthusiasts. Whether you prefer sweet or savory, Pan Cakes offer a versatile canvas for culinary creativity.


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