Here’s a classic, fluffy pancake recipe—perfect for breakfast, brunch, or a stack anytime 🥞
Classic Pancakes
Ingredients (makes 8–10 pancakes)
- 1½ cups all-purpose flour
- 3½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1¼ cups milk
- 1 large egg
- 3 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract (optional)
Instructions
- Mix dry ingredients
In a large bowl, whisk flour, baking powder, salt, and sugar. - Mix wet ingredients
In another bowl, whisk milk, egg, melted butter, and vanilla. - Combine
Pour wet ingredients into dry. Stir gently until just combined.
Tip: Batter should be slightly lumpy—don’t overmix. - Preheat pan
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter. - Cook pancakes
Pour ~¼ cup batter per pancake onto skillet.
Cook 2–3 minutes until bubbles form and edges look set.
Flip and cook another 1–2 minutes until golden brown. - Serve warm
Stack with butter, maple syrup, fresh fruit, or your favorite toppings.
Tips for Perfect Pancakes
- Fluffier pancakes: Let batter rest 5–10 minutes before cooking.
- Even cooking: Medium heat prevents burning.
- Extra flavor: Add blueberries, chocolate chips, or cinnamon to batter.
- Make-ahead: Keep cooked pancakes warm in a 200°F oven.
Variations
- Buttermilk pancakes: Replace milk with buttermilk and reduce baking powder to 2 tsp.
- Keto pancakes: Use almond flour + cream cheese or coconut flour.
- Vegan pancakes: Swap egg for flax egg and milk for plant milk.
I can also give a 3-ingredient super quick pancake version if you want a minimal-ingredient hack. Do you want me to do that?
