Easy Thick Pancake Recipe with Oil

Looking for an easy pancake recipe made with oil – not butter? Try our favorite homemade pancake recipe!

Many years ago, we stayed for a long weekend with my Great-Uncle Arno and my Great-Aunt Gin. One of the mornings we were there, Uncle Arno cooked his homemade pancakes for our breakfast, and they quickly became a family favorite. They are thick and fluffy pancakes and simply delicious.

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This is a basic pancake recipe, but they do have a more cake like texture than traditional buttermilk pancakes. I believe this is due to the use of oil instead of butter. My kids and I love them! My husband does not care for them because they are so thick. Ha. I simply want to be upfront with you about the taste and texture of these pancakes.

I make a double batch of these pancakes almost every Saturday morning. We like to stir in mini chocolate chips, but you can enjoy them plain – or with your favorite mix-in.

They use simple pantry ingredients which means I always have the ingredients on hand for pancakes. It is simple, quick and cheap to mix up a batch of my homemade pancakes.

I also love these thick pancakes because they freeze perfectly! Buttermilk pancakes stick together and never thaw well. These pancakes made with oil don’t stick together or peel, and taste just as good thawed as they do fresh. Freezing these pancakes means I have happy kids because they can have pancakes whenever they want!

Here is our family recipe for easy pancakes made with oil instead of butter.

Pancake Ingredients:

2 eggs
2 cups milk
1/4 cup vegetable or canola oil
2 tablespoons sugar
1 tablespoon baking powder
2 1/2 cups flour

How to Make Homemade Pancakes:

In a large mixing bowl, crack eggs. Pour in milk and oil. Mix together.

Stir in sugar and baking powder. Add in flour and stir until well combined.

Preheat griddle and grease with bacon grease or oil. Use a large cookie scoop (or 1/4 cup measuring cup) to pour pancakes onto a hot griddle. (I use the temperature of 350 as my starting temperature.)

I am sure these pancakes could be made on a stove or frying pan, but I have always used an electric griddle to make mine. Feel free to cook this pancake recipe however you typically cook your pancakes!

Let pancakes cook until bubbles begin to appear on the pancake. Flip pancake. Cook until pancake is lightly brown and cooked all the way through. Every griddle is different so the time will vary based on how hot your griddle cooks.

Serve hot and enjoy!

Makes 18 pancakes when scooped with a large cookie scoop. I use the Pampered Chef cookie scoop (similar in size to this one) to scoop our pancakes.

How to Freeze Pancakes:

Did you know you can freeze pancakes? This is my favorite freezer hack and helps make for quick breakfasts!

I double this recipe almost every Saturday, and freeze the extra pancakes for my kids to eat throughout the week.

Simply allow your pancakes to cool completely and then layer in a gallon size freezer bag. When ready to eat, thaw in the microwave for 30 seconds. We thaw 1 frozen pancake for 30 seconds or 2 pancakes for 60 seconds. Your microwave time may vary.

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