Pancake Recipe

These pancakes are everything I want in a breakfast classic—light, fluffy, golden, and perfectly soft on the inside. Made with simple pantry staples, this pancake recipe delivers that perfect diner-style stack right from my own kitchen. Whether I’m serving them with butter and syrup or adding fruit, nuts, or chocolate chips, they always turn out beautifully.

Why You’ll Love This Recipe

I love this recipe because it’s fast, easy, and absolutely foolproof. I don’t need any fancy ingredients or special tools—just a bowl, a whisk, and a hot pan. The batter comes together in minutes, and the pancakes cook up evenly every time. They’re lightly sweet, tender in the center, and golden on the outside. I can dress them up or keep them plain, and they’re always delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Sugar

• Salt

• Milk

• Egg

• Butter (melted)

• Vanilla extract

• Optional: add-ins like blueberries, bananas, or chocolate chips

directions

1. I start by whisking together the flour, baking powder, sugar, and salt in a large mixing bowl.

2. In a separate bowl, I beat the egg, then mix in the milk, melted butter, and vanilla extract.

3. I pour the wet ingredients into the dry ingredients and stir just until combined. I don’t overmix—it’s okay if the batter is a little lumpy.

4. I let the batter rest for 5–10 minutes while I heat a nonstick skillet or griddle over medium heat.

5. I lightly grease the pan, then pour in ¼ cup of batter for each pancake.

6. I cook the pancakes for about 2–3 minutes, until bubbles form on the surface and the edges look set.

7. I flip them and cook for another 1–2 minutes on the other side until golden and cooked through.

8. I serve them warm with butter, maple syrup, or any of my favorite toppings.

Servings and timing

This recipe makes about 8 medium pancakes, serving 3 to 4 people. It takes about 10 minutes to prep and another 10–15 minutes to cook, so breakfast is ready in under 30 minutes.

Variations

• I fold in fresh blueberries, sliced bananas, or chocolate chips for extra flavor.

• For a fall twist, I mix in cinnamon, nutmeg, or even a bit of pumpkin puree.

• I’ve made them dairy-free by using almond milk and oil instead of butter.

• When I want a protein boost, I add a scoop of vanilla protein powder and reduce the flour slightly.

• I sometimes swap half the flour for whole wheat flour for a nuttier flavor and extra fiber.

storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the toaster or microwave for 20–30 seconds. They also freeze well—I separate them with parchment paper and freeze in a zip-top bag for up to 2 months. When I need a quick breakfast, I just reheat them straight from the freezer.

FAQs

Can I make the batter ahead of time?

Yes, I’ve made the batter the night before and kept it in the fridge. I just give it a quick stir before cooking. The pancakes may be slightly less fluffy, but they still taste great.

Why are my pancakes flat?

Overmixing the batter can make pancakes dense and flat. I always stir gently and stop as soon as the ingredients are combined.

Can I use buttermilk instead of regular milk?

Absolutely. I love the tang and tenderness buttermilk adds. If I don’t have any, I make a quick substitute with milk and lemon juice.

What’s the best pan for pancakes?

I use a nonstick skillet or griddle for even cooking. Cast iron works too—it holds heat well and gives the pancakes a nice golden crust.

How do I know when to flip the pancakes?

When bubbles form on the surface and the edges start to look set, it’s time to flip. I use a thin spatula and check the bottom to make sure it’s golden before turning.

Conclusion

These pancakes are my go-to breakfast whenever I want something comforting, quick, and homemade. With just a handful of ingredients and a few simple steps, I get a stack of fluffy perfection every time. Whether I’m enjoying them plain or loaded with toppings, this recipe never disappoints. It’s the kind of breakfast that always brings smiles to the table.