Fluffy Pancake Recipe
These simple pancakes are soft, lightly sweet, and easy to make with pantry staples. Cook them on a skillet or griddle for a calm weekend breakfast or a quick breakfast-for-dinner night.
Total
30 min
Servings
Makes 10 to 12 pancakes; serves 4
Level
Easy
A good pancake recipe should be simple enough for a sleepy morning. This one uses flour, milk, eggs, butter, baking powder, and a little sugar to make tender pancakes with golden edges.
The key is not to overmix the batter. A few small lumps are fine and help keep the pancakes light instead of tough.
Serve them warm with maple syrup, fruit, yogurt, or a pat of butter. They also freeze well, so you can save extras for another day.
01What you'll need
Ingredients
9 items · Makes 10 to 12 pancakes; serves 4
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1 1/4 cups milk, plus 1 to 2 tablespoons more if needed
- 1 large egg
- 3 tablespoons unsalted butter, melted and slightly cooled, plus more for the pan
- 1 teaspoon vanilla extract
- Maple syrup, butter, fresh berries, or sliced bananas, for serving
02How to make it
Step-by-step
1. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking helps spread the baking powder evenly, so the pancakes rise well.
2. Combine the wet ingredients
In a medium bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla until smooth. Make sure the butter is not hot, or it may scramble the egg.
3. Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon just until no dry flour remains. Do not beat the batter. It should look slightly lumpy.
4. Rest the batter
Let the batter sit for 5 minutes while you heat the pan. This short rest gives the flour time to absorb liquid and helps the pancakes cook up softer.
5. Heat and grease the pan
Place a nonstick skillet or griddle over medium heat. Add a small amount of butter and spread it around. The pan is ready when a drop of water sizzles and quickly disappears.
6. Cook the first side
Scoop about 1/4 cup batter for each pancake onto the hot pan. Cook for 2 to 3 minutes, until bubbles form on the surface and the edges look set.
7. Flip and finish
Slide a spatula under each pancake and flip it once. Cook for 1 to 2 minutes more, until the second side is golden brown and the center is cooked through.
8. Serve warm
Transfer the pancakes to a plate and repeat with the remaining batter, adding a little more butter to the pan as needed. Serve warm with your favorite toppings.
03From our kitchen
Cook's tips
- Make-ahead batter: Pancake batter is best cooked soon after mixing because baking powder starts working right away. If you need to prep ahead, mix the dry ingredients in one bowl and the wet ingredients in another, then combine them just before cooking.
- Storage: Cool leftover pancakes completely, then store them in an airtight container in the fridge for up to 3 days.
- Freezing: Stack cooled pancakes with small pieces of parchment paper between them. Freeze in a freezer bag for up to 2 months. Reheat from frozen in a toaster, toaster oven, or low oven.
- Milk swaps: Whole milk, 2% milk, and many unsweetened non-dairy milks work well. If the batter looks very thick, stir in 1 tablespoon more milk at a time.
- Butter swaps: You can use neutral oil instead of melted butter in the batter. The flavor will be a little less rich, but the pancakes will still cook well.
- Do not press the pancakes: Pressing them with a spatula can make them dense. Flip once and let them cook gently.
Cook's note
If your first pancake is darker than you like, lower the heat slightly before cooking the next batch. Pancakes often need a small heat adjustment after the pan fully warms up.
04Frequently asked
Questions & answers
Why are my pancakes flat?
The baking powder may be old, or the batter may have been mixed too much. Use fresh baking powder and stir only until the flour is just combined.
Why are my pancakes raw in the middle?
The pan is probably too hot. The outside browns before the center has time to cook. Lower the heat to medium-low and cook the pancakes a little longer.
Can I make these pancakes without eggs?
Yes. For each egg, you can use 1/4 cup unsweetened applesauce or 1 flax egg. To make a flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes. The texture will be a little softer.
Can I add blueberries or chocolate chips?
Yes. Sprinkle a small handful onto each pancake right after you pour the batter into the pan. This keeps the mix-ins evenly spread and helps prevent the batter from turning streaky.
How do I keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F oven. Keep them in a single layer if you can, so they do not steam too much.
05Keep cooking
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