Easy Pancakes
A quick and easy pancake recipe that delivers consistently fluffy, golden pancakes every time. Perfect for breakfast, brunch, or a special breakfast-for-dinner treat.
Ingredients
- 1 cup all-purpose flour measured correctly by spooning into measuring cup
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg room temperature
- 1 cup milk dairy or plant-based alternative
- 2 tablespoons melted butter or vegetable oil for dairy-free option
Instructions
- In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
- In another bowl, whisk the egg until frothy, then add the milk and melted butter (or oil). Whisk together until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. The batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Using a 1/4-cup measuring cup, pour batter onto the hot griddle, leaving space between each pancake. The ideal pancake size is about 4 inches in diameter.
- Cook until bubbles form on the surface and edges are slightly set (about 2-3 minutes). Flip and cook for another 1-2 minutes until golden brown.
- Place pancakes on a warm plate in a 200°F oven to keep warm while you cook the remaining pancakes.
Notes
Let the batter rest for 5 minutes before cooking to activate the baking powder and allow the gluten to relax. The first pancake is usually a test to gauge the heat of the griddle. Adjust as necessary. For variations, try adding blueberries, chocolate chips, or nuts to the batter. Leftovers can be stored in an airtight container for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave.
