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Recipe

Fluffiest, Best Pancakes

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Golden on the outside and soft in the middle, they’re even better with melting butter and warm syrup poured over the top. This recipe takes a simple pantry staple—complete pancake mix—and gives it a little extra love with eggs, milk, oil, and vanilla.
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Ingredients

  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1 cup milk
  • 1 cup water
  • 2 3/4 cups complete pancake mix
  • 1 teaspoon vanilla extract
  • Butter or nonstick spray, for the pan
  • For serving:
  • Maple syrup or pancake syrup
  • Butter, as desired

Instructions

  • Combine the wet ingredients. In a large bowl, whisk together the eggs, vegetable oil, milk, water, and vanilla until well combined.
  • Add the pancake mix. Stir gently until just combined. A few small lumps are perfectly fine—avoid overmixing.
  • Rest the batter. Let it sit for 5–10 minutes while you prepare the pan. The batter should be thick but pourable.
  • Heat the pan. Place a griddle or nonstick skillet over medium-low heat and lightly grease with butter or nonstick spray.
  • Pour and cook. Pour about 1/4 cup of batter onto the pan for each pancake, leaving room between them. Cook for approximately 1 1/2–2 minutes, until bubbles appear on the surface and the edges begin to set.
  • Flip gently. Cook the other side for another 1–2 minutes, or until golden and cooked through. Adjust the heat as needed.
  • Repeat and serve. Continue with the remaining batter, lightly greasing the pan between batches as needed.
  • My Favorite Way to Serve Them
  • Warm the syrup gently in a microwave-safe container, then stir in a little butter until melted. Pour it over the pancakes just before serving for a rich, buttery finish.

Connie’s notes

  • Don’t overmix. Stirring too much can make the pancakes tough instead of tender.
  • Give the batter a short rest. This allows the pancake mix to absorb the liquid.
  • Adjust the consistency if needed. Different brands of complete pancake mix absorb liquid differently. If the batter is too thick after resting, add water one tablespoon at a time.
  • Watch the heat. If the pancakes brown before the centers cook, lower the temperature slightly.
  • Keep them fluffy. Flip only when ready, and never press down with the spatula.
  • Serve everyone together. Keep cooked pancakes on a baking sheet in a 200°F oven while you finish the remaining batches.
 
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