Giant Pancakes

Why You’ll Love This Recipe

These Giant Pancakes are fluffy, filling, and fun. They’re great for feeding a crowd or making an eye-catching brunch centerpiece. Whether you’re stacking them tall or serving one giant pancake per plate, this recipe is both simple and satisfying. Plus, the batter is made with everyday ingredients and can be whipped up in minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Eggs
• Milk (or buttermilk)
• Vanilla extract
• Melted butter (plus more for greasing the pan)
• Optional toppings: syrup, fruit, whipped cream, chocolate chips, or nuts

Directions

1. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk the eggs, milk, vanilla extract, and melted butter until combined.
3. Pour the wet ingredients into the dry ingredients and mix until just combined—do not overmix.
4. Heat a large non-stick skillet or griddle over medium-low heat and grease lightly with butter.
5. Pour about 1 to 1½ cups of batter into the center of the pan, gently spreading it out into a large circle.
6. Cook until bubbles form on the surface and the edges look set, about 3–5 minutes.
7. Carefully flip the pancake with a wide spatula and cook the other side for another 2–3 minutes until golden and cooked through.
8. Repeat with the remaining batter.
9. Serve warm with your favorite toppings.

Servings and timing

This recipe makes 3–4 giant pancakes and serves 3 to 4 people, depending on appetite. Preparation time is about 10 minutes, and cooking time is 15–20 minutes total.

Variations

• Chocolate Chip: Add chocolate chips to the batter before cooking for a sweet surprise inside.
• Blueberry: Fold in fresh or frozen blueberries for a fruity twist.
• Whole Wheat: Substitute half or all of the flour with whole wheat flour for added fiber.
• Protein Boost: Add a scoop of protein powder to the dry ingredients.
• Stuffed Pancakes: Spread a layer of Nutella, peanut butter, or jam between two thin giant pancakes for a stuffed version.

Storage/Reheating

Let pancakes cool completely before storing. Wrap individually or stack with parchment paper between them and refrigerate for up to 3 days. To freeze, place in a single layer on a tray to freeze, then transfer to a freezer-safe bag for up to 2 months.

To reheat, warm in a toaster, toaster oven, or skillet over low heat until hot. Microwaving is an option but may result in a softer texture.

FAQs

What’s the best pan size for giant pancakes?

A 10- to 12-inch non-stick skillet or griddle works well for making giant pancakes.

Can I use pancake mix for this recipe?

Yes, you can use a store-bought mix and scale up the quantity for giant pancakes, following the same cooking method.

How do I make sure the inside is cooked without burning the outside?

Cook over medium-low heat to allow the pancake to cook through evenly without burning the surface.

Can I make the batter ahead of time?

Yes, you can refrigerate the batter for up to 24 hours. Stir before using.

How do I flip such a large pancake without breaking it?

Use a wide, flat spatula and ensure the bottom is fully set before flipping. Some people use two spatulas for more control.

Can I make these pancakes dairy-free?

Absolutely. Use a plant-based milk and a dairy-free butter alternative.

What toppings go best with giant pancakes?

Classics like maple syrup and butter are great, but you can also add whipped cream, berries, sliced bananas, nuts, or chocolate drizzle.

Are these pancakes freezer-friendly?

Yes, freeze with parchment between them, and reheat in a toaster oven or oven for best results.

Can I make them thinner or thicker?

Adjust the batter amount and consistency. Thicker batter and more batter make thicker pancakes; thinner batter spreads more easily.

Is it okay to use self-rising flour?

Yes, just omit the baking powder and salt if using self-rising flour.

Conclusion

Giant Pancakes are a fun and hearty twist on a breakfast favorite. Whether you’re stacking them tall for a photo-worthy brunch or enjoying one jumbo pancake on its own, this recipe is easy, versatile, and sure to be a hit. With simple ingredients and endless topping options, giant pancakes make any morning feel like a celebration.

Giant Pancakes

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Giant Pancakes are a supersized version of the breakfast classic—fluffy, golden, and perfect for sharing or stacking tall. Made with simple ingredients, they’re great for a show-stopping brunch centerpiece or a cozy weekend treat.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15–20 minutes
• Total Time: 25–30 minutes
• Yield: 3–4 giant pancakes (serves 3–4)
• Category: Breakfast
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 3/4 cups milk or buttermilk
• 1 tsp vanilla extract
• 2 tbsp melted butter (plus more for greasing pan)
• Optional toppings: syrup, fruit, whipped cream, chocolate chips, nuts

Cook Mode Prevent your screen from going dark

Instructions

1. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk eggs, milk, vanilla extract, and melted butter until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined—do not overmix.
4. Heat a large non-stick skillet or griddle over medium-low heat and grease with butter.
5. Pour 1 to 1½ cups of batter into the center of the pan, gently spreading into a large circle.
6. Cook for 3–5 minutes, until bubbles form on top and edges look set.
7. Carefully flip with a wide spatula and cook another 2–3 minutes until golden and cooked through.
8. Repeat with remaining batter.
9. Serve warm with your favorite toppings.

Notes

• Do not overmix the batter to keep pancakes fluffy.
• Cook over medium-low heat to avoid burning before the center is done.
• Use a large spatula or two to flip the pancakes easily.
• Great for freezing—just separate with parchment and reheat in toaster or oven.
• Customize with mix-ins like berries, chocolate chips, or protein powder.

Nutrition

• Serving Size: 1 giant pancake
• Calories: 330
• Sugar: 6g
• Sodium: 370mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 95mg