Pancakes Gone Wild

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: eight 4" pancakes, or 14 smaller (3") cakes.

Recipe photo

What's your favorite pancake house pancake? Chocolate chip? Butter-pecan? Strawberry-banana? How about "plain" blueberry?

Pancakes are a wonderful launching pad for favorite your breakfast fantasies. It's easy to make a basic batter, then either stir in your favorite enhancements, or sprinkle them on top as the cakes bake. We particularly love diced crystallized ginger; toasted coconut; and chips of all flavors (cinnamon, chocolate, cappuccino...)

You may think this is a rather small recipe — only 3/4 cup of flour? — but it's perfect for a couple, or several kids. It yields 8 fairly large (4") pancakes; or 14 smaller (2 1/2" to 3") pancakes, a very kid-friendly size.

Read our blog about these pancakes, with additional photos, at Flourish.

Pancakes Gone Wild

star rating (17) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: eight 4" pancakes, or 14 smaller (3") cakes.
Published: 01/01/2010



  • 1 large egg
  • 2/3 cup milk
  • 2 tablespoons vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon sugar or 2 tablespoons malted milk powder
  • about 2/3 cup add-ins of your choice


1) Whisk together the egg, milk, vegetable oil or melted butter, and vanilla.

2) Whisk together the dry ingredients, and add to the liquid ingredients, whisking briefly to combine. A few lumps are OK.

3) Choose your add-ins: chocolate or flavored chips, dried fruit, fresh berries, diced apples, nuts, toasted coconut, crystallized ginger, or...? To make all one type of pancake, simply stir the add-ins into the batter. Or divide the batter in half, and make two types of pancakes. For a larger variety of pancakes, leave the batter plain; you'll sprinkle on the add-ins as the pancakes cook. Note: If you use cinnamon Flav-R-Bites, stir them into the batter, rather than sprinkling them on top of the cooking pancakes. They need that pre-softening in the batter to soften their crunch.

4) Set the batter aside to rest at room temperature for 15 minutes, while you preheat your electric griddle to 350°F. Or preheat a frying pan over medium heat.

5) Lightly grease the griddle, and ladle on about 2 tablespoons for 2 1/2" to 3" pancakes, or 1/4 cup for 4" to 4 1/2" pancakes. A tablespoon scoop or muffin scoop, respectively, work well here.

6) If the pancakes don't spread well, due to the add-ins, simply use the back of a spoon to spread them to the desired diameter. If you haven't stirred the add-ins into the batter, now's the time: sprinkle the top of each pancake with your desired chips, nuts, fruit, etc.

7) Cook the pancakes for about 1 minute, 15 seconds per side, or until they're a light golden brown on both sides.

8) Serve the pancakes warm, with syrup or confectioners' sugar.

Yield: eight 4" pancakes, or 14 smaller (3") cakes.


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  • star rating 03/05/2015
  • Dee from Orefield, PA
  • This is it! This is THE pancake recipe I have been looking for! I made these pancakes for a snow day breakfast, when I was debating taking my girls to the diner vs. having breakfast at home. Well, I brought the diner breakfast to home. I used butter instead of oil, and used my new flat top cast iron griddle. I put chocolate chips in some of the pancakes after spooning them out onto the griddle. These were great. I've got to tell you - I've never been so excited to make pancakes before!
    Dee, your enthusiasm has gone wild and makes us smile. We're so pleased you were able to get the diner-style pancakes you have been searching for. Happy pancake making to you and your girls! --Kye@KAF
  • star rating 07/10/2014
  • Alison from klamath Falls Oregon
  • I didn't have milk, so i used 2/3 cup water and 1/3 cup greek yogurt and these were the best pancakes ever!
  • star rating 05/19/2013
  • MamaBanana from Tampa, FL
  • We followed the recipe and used King Arthur's Organic all purpose flour. The pancakes came out sweet, heavy and dense despite all of my ingredients being fresh. We will be trying other recipes from the site until we find the perfect fit!
    I often find using a little buttermilk and boosting the baking powder by 1/4 teaspoon makes a great difference (also, be sure your baking powder is fresh right off the bat! Might be time to get a new container if yours has been open at least 6 months). Best, Kim@KAF

  • star rating 04/07/2013
  • Lu from NY
  • These came out awesome! Only changes I made were I used white whole wheat flour, almond milk, and honey for the sweetener. They were delicious! Def a keeper :)
  • star rating 01/07/2013
  • JenA from Sacramento, California
  • Oh my... I don't normally make this kind of pancake, we prefer the whole grain recipe (I mix in chopped apple and a bit of cinnamon). But the kids were bugging me for pancakes, I'm out of the other mix... So I decided to try these. Wow! I mixed in the maple flav-r-bites and they were sensational! A berry compote to go on top and we were in pancake heaven. Will definitely keep this one for that occasional treat!
  • star rating 09/28/2011
  • sugarhi from KAF Community
  • These are my most favorite pancakes ever! I have tried every imaginable addition to the batter and it always comes out amazing, fluffy and delicious. I can't imagine anyone ever using pancake mix when these are so quick and easy to pull together... yum!
  • star rating 04/27/2011
  • carimarq from KAF Community
  • I didn't measure as precisely as I should have because I had a little helper, and I added extra stuff in randomly. They still turned out great. Everyone loved them!
    You know a recipe is forgiving when even the little helpers can't do it any harm. I have a few of those in my kitchen too. Glad you enjoyed the recipe. ~Amy
  • star rating 02/25/2011
  • Madam Maple from KAF Community
  • After buying mixes I checked the ingedients they all seem to have malt powder and or buttermilk. so I bought the needed items ad made them . They are light and fluffy. I use the recipe for waffles too. I like using different fruit and nuts to mine.
  • star rating 11/23/2009
  • Cassie from Lebanon, IN
  • Made these for dinner this evening and they turned out great. I mixed some apples with a touch of maple syrup and chopped pecans into some of them, mixed chocolate chips into some, and left some plain. All were good...but the plain were my favorite. Very good, simple, fluffy pancake.
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