Here’s a simple and versatile pancake recipe — fluffy, easy to make, and perfect for breakfast or brunch!
🥞 Classic Pancakes
Ingredients (makes about 8 pancakes)
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1 cup all-purpose flour
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2 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 cup milk (dairy or plant-based)
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1 large egg
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2 tbsp melted butter (or vegetable oil)
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1 tsp vanilla extract (optional)
Instructions
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Mix dry ingredients:
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In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
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Mix wet ingredients:
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In another bowl, whisk milk, egg, melted butter, and vanilla.
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Combine:
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Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix — a few lumps are fine.
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Cook pancakes:
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Heat a non-stick pan or griddle over medium heat and lightly grease it.
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Pour ¼ cup batter per pancake onto the pan.
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Cook until bubbles form on the surface, then flip and cook 1–2 minutes more until golden.
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Serve:
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Stack pancakes and top with syrup, fresh fruit, yogurt, nuts, or your favorite toppings.
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Tips
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Fluffier pancakes: Let the batter rest for 5–10 minutes before cooking.
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Add-ins: Blueberries, chocolate chips, or mashed banana can be folded in for variety.
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Make ahead: Keep pancakes warm in a 200°F (90°C) oven while cooking the rest.
If you want, I can also give you a high-protein or vegan pancake version that’s healthier but still fluffy and delicious.
