There’s nothing quite like a warm, fluffy pancake to start your morning on a happy note. This simple recipe uses everyday ingredients and a few easy techniques to create pancakes that are light, soft, and absolutely delicious. Whether you top them with butter, syrup, fruit, or a dusting of powdered sugar, these pancakes are guaranteed to become a family favorite.
Ingredients:
-
1 ½ cups all-purpose flour
-
2 ½ teaspoons baking powder
-
½ teaspoon salt
-
1 tablespoon granulated sugar
-
1 ¼ cups milk (any kind: whole, 2%, almond, oat, etc.)
-
1 large egg
-
3 tablespoons melted butter or neutral oil (like canola or vegetable) — optional but highly recommended
-
1 teaspoon vanilla extract (optional, but adds a lovely flavor)
Instructions:
1. Prepare the Batter
In a large mixing bowl, combine the dry ingredients: the flour, baking powder, salt, and sugar. Use a whisk to ensure that they are thoroughly mixed. Proper mixing of dry ingredients helps distribute the baking powder evenly, ensuring every pancake rises beautifully.
In a separate smaller bowl or a large measuring cup, beat together the milk, egg, and melted butter (if using). Add the vanilla extract here too if you’re using it.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently stir the mixture together. It’s very important not to overmix the batter. A few small lumps are perfectly normal and even desirable! Overmixing will lead to tough pancakes instead of soft, fluffy ones.
2. Preheat the Cooking Surface
Heat a non-stick skillet, frying pan, or griddle over medium heat. To test if the pan is ready, sprinkle a few drops of water on the surface. If they dance and sizzle, the pan is at the perfect temperature.
Lightly grease the pan with a small amount of butter or oil. You can wipe away excess with a paper towel to prevent burning.
3. Cook the Pancakes
Using a ladle or a ¼-cup measuring cup, scoop the batter onto the hot surface. Leave enough space between pancakes to make flipping easy.
Cook until you see bubbles forming on the surface of the pancakes and the edges start to look set, about 2 to 3 minutes. Carefully flip the pancakes with a spatula and cook for another 1 to 2 minutes on the second side, or until golden brown.
Adjust the heat as needed to ensure the pancakes don’t burn before they cook through.
4. Serve
Transfer the cooked pancakes to a plate and keep them warm by tenting them with foil or placing them in a low oven (about 200°F/95°C) while you cook the rest.
Serve hot with your favorite toppings. Classic options include butter and maple syrup, but you can also try fresh berries, sliced bananas, whipped cream, chocolate chips, nut butter, honey, or a dusting of powdered sugar for an extra special treat.
Tips for Success:
-
Don’t overmix the batter! A few lumps are perfectly fine.
-
Let the batter rest for 5 minutes before cooking if you have time — it allows the gluten to relax, leading to even softer pancakes.
-
Control your heat: Too high and your pancakes will burn on the outside while staying raw inside; too low and they will be pale and flat.
-
Double the recipe if you’re cooking for a crowd. Pancakes freeze and reheat beautifully!
To freeze: Allow pancakes to cool completely, then stack with pieces of parchment between each one and store in a zip-top freezer bag. To reheat, just pop them in a toaster or warm them in the oven.
These pancakes are perfect for weekend brunches, lazy mornings, or even special occasions. Once you master this simple recipe, you can customize it endlessly—adding blueberries, cinnamon, chocolate chips, lemon zest, or anything else you love.
