This Easy Basic Pancakes Recipe is a fluffy and classic recipe, which is made with simple pantry staples. It’s the perfect foolproof recipe for a weekend breakfast, ready in about 20 minutes.
Easy Basic Pancakes Ingredients
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil, for the skillet
Toppings:
- Butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
How To Make Easy Basic Pancakes
- Prep and Mix Dry Ingredients: Preheat your oven to 200°F and have a baking sheet ready to keep the cooked pancakes warm. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In a medium bowl, whisk together the milk, melted butter (or oil), and the egg.
- Combine Batters: Pour the dry ingredients into the milk mixture and whisk until just moistened. It’s important not to overmix; a few small lumps in the batter are perfectly fine.
- Heat the Skillet: Heat a large nonstick or cast-iron skillet or griddle over medium heat. Carefully rub the skillet with a lightly oiled paper towel.
- Cook the Pancakes: For each pancake, spoon 2 to 3 tablespoons of batter onto the hot skillet. Cook for 1 to 2 minutes, until the surface has some bubbles and a few have burst.
- Flip and Finish: Flip the pancakes carefully with a thin spatula and cook for 1 to 2 minutes more on the other side, until golden brown.
- Keep Warm and Serve: Transfer the cooked pancakes to the baking sheet in the warm oven. Continue with the remaining batter. Serve the pancakes warm with your desired toppings.
Recipe Tips
- How to get fluffy pancakes? The most important rule is not to overmix the batter. Whisk only until the wet and dry ingredients are just combined. Overmixing develops the gluten in the flour, which will make your pancakes tough and rubbery instead of light and fluffy.
- How do I know when to flip? Wait until you see bubbles forming on the surface of the pancake and a few of them have popped. The edges should also look a little dry. This is the perfect time to flip.
- Can I make the batter ahead of time? You can store the batter in the refrigerator for up to one day. However, for the fluffiest results, it’s best to cook the pancakes right after the batter is mixed, as the baking powder starts to lose its leavening power over time.
- How to keep pancakes warm? Place the cooked pancakes in a single layer on a baking sheet in a 200°F oven. This will keep them warm without continuing to cook them while you finish the rest of the batch.
Pancake Variations
- Buttermilk Pancakes: Add 1/2 teaspoon of baking soda to the dry ingredients and replace the regular milk with low-fat buttermilk.
- Yogurt Pancakes: Add 1/2 teaspoon of baking soda to the dry ingredients. Replace the milk with 2/3 cup of plain low-fat yogurt and 1/3 cup of milk.
- Wholegrain Pancakes: Replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup cornmeal, and 1/4 cup wheat germ. Add 1/2 teaspoon of baking soda. Use 2/3 cup plain low-fat yogurt and 1/3 cup milk instead of regular milk.
How To Store and Reheat Pancakes
- Refrigerate: Let leftover pancakes cool completely, then store them in a zip-top bag in the refrigerator for up to 3 days.
- Freeze: For longer storage, place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a zip-top freezer bag, separating layers with parchment paper. They will keep for up to 3 months.
- Reheating: The best way to reheat pancakes is in a toaster or in a 350°F oven for 6-10 minutes until warmed through. Avoid the microwave, as it can make them rubbery.
Easy Basic Pancakes Nutrition Facts
- Calories: 150-200 kcal
- Fat: 6g
- Carbohydrates: 20g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I omit the sugar?
It’s not recommended. The small amount of sugar in the recipe contributes to the browning and the tender texture of the pancakes.
Can I use water or dairy-free milk?
Yes. You can replace the dairy milk with an equal amount of water or your favorite unsweetened dairy-free milk, like almond or oat milk. The pancakes will be slightly less rich.
Can I use a different flour?
For a healthier option, you can swap half of the all-purpose flour for whole-wheat flour. For a gluten-free version, use a 1-to-1 gluten-free all-purpose flour blend.
Try More Recipes:
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- I Tried Martha Stewart’s Pumpkin Pancakes — And Remembered Too Much
- I Tried Martha Stewart’s Potato Pancakes—And Burnt the First Batch on Purpose
Easy Basic Pancakes Recipe
Description
A classic, foolproof recipe for light and fluffy homemade pancakes that are perfect for a weekend breakfast.
Ingredients
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a small bowl.
- In a medium bowl, whisk together the milk, melted butter, and egg.
- Pour the dry ingredients into the wet ingredients and whisk until just combined (a few lumps are okay).
- Heat a lightly oiled griddle or skillet over medium heat.
- Pour 2 to 3 tablespoons of batter per pancake onto the griddle.
- Cook for 1-2 minutes per side, flipping once bubbles start to pop on the surface.
- Serve immediately with your favorite toppings.
Notes
- The most important tip for fluffy pancakes is not to overmix the batter.
- For perfectly round pancakes, use the back of your spoon to gently spread the batter after pouring it.
- Keep cooked pancakes warm in a 200°F oven on a baking sheet while you finish the batch.
- This recipe is easily adaptable with buttermilk or whole grains (see variations above).
Easy Basic Pancakes Recipe