The Only Pancake Measurement Rule You'll Ever Need For Perfect Batter Every Time

We may receive a commission on purchases made from links.

If just the mere mention of pancake mornings makes you shudder from the stress, you're in a safe place now. There is a simple pancake ratio that you need to memorize once – 2 parts flour, 2 parts liquid, 1 part egg, and ½ part butter – to say goodbye to all the chaos, the guesswork, the scribbled recipes in the back of drawers, and half-used boxes strewn around the kitchen. Get this simple ratio to click into place in your mind and pancakes will never be a struggle again.

This ratio comes from the cook book Ratio by Michael Ruhlman and it works because it balances two very important pancake elements: structure and flavor. You need some flour for the body, liquid to make the batter pourable, egg to keep it all together, and butter to add some richness. And that's the base. The ratio works the same whether you use self-rising flour, all-purpose flour, or whole wheat flour. (You can also incorporate other dry ingredients if wanted, such as baking powder for fluffiness and salt for extra flavor.) Sugar is a flexible addition depending on your sweetness preferences — for example, Ruhlman likes to add a splash of vanilla extract alongside the sugar. This ratio isn't the only method for getting a delicious pancake result — there are plenty of great recipes that mix things up — but it's a great go-to if you're looking for an easy formula or are intimidated about making them from scratch. With this ratio, you can avoid store-bought pancake mixes and instead whip up a stack of your own that feels fresh and adjustable.

Now that you have your pancake base locked in for life, you are free to play around and find out what tweaks will get you closer to your own definition of perfect pancakes. If you like thinner pancakes, add a little more liquid. If you like thick pancakes, reduce the liquid and make the batter heavier. The liquid part category of the ratio is left somewhat vague because it's open to customization. Use dairy milk for a more neutral choice, plant-based milk if you're avoiding dairy, or buttermilk for tangy buttermilk pancakes. 

With the batter locked in, you can start to think about adding pancake mix-ins, whether you like chocolate chips, blueberries, or a swirl of peanut butter. The ratio will give you the perfect starting point to jump off from. With a little time, pancakes will become less about blindly following a recipe to the letter and more about actually understanding what you need to create exactly what you're craving.