Easy Pancakes

Easy pancake recipe stacked on top of each other on white plate with butter and syrup.

5 from 290 votes

This Easy Pancake Recipe makes soft, fluffy pancakes with pantry ingredients, plus simple tips so they turn out no-fail every single time.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1½ cups all-purpose flour
3½ teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1¼ cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Toppings: fruit, whipped cream, buttermilk syrup

Instructions

In a large bowl, sift together the flour, baking powder, sugar, and salt.
Make a well in the center of the dry ingredients. Pour in the milk, egg, melted butter, and vanilla and mix until smooth.
Lightly oil a griddle or frying pan and heat to medium-high (about 375 degrees F).
Pour about ¼ cup of batter onto the griddle for each pancake. Cook until browned (about 3 minutes), then flip and cook for 2 minutes more until browned on both sides. Serve hot with your favorite toppings.

Video

Notes

Recipe tips.

Don't overmix, some lumps in the batter is ok.
Room-temperature eggs and milk mix much easier into the other ingredients and prevent overmixing the batter.
Let the batter rest for 15 minutes after mixing to help create fluffier pancakes.
Make 1-2 test pancakes to ensure the temperature of the griddle is just right.
Flip once and don't press on the pancakes with the spatula.

Keep warm. If making a large amount, keep them warm by placing them on a baking sheet in a 200°F oven until ready to serve. Avoid stacking them and do not cover with foil.

Store leftover cooled pancakes in a ziploc bag, separating layers with wax or parchment paper, in the refrigerator for 3-4 days, or in the freezer for up to 3 months. See How to Freeze Pancakes for tips.

Nutrition