Basic Pancakes
Light, fluffy pancakes with golden edges and a soft texture. Simple, reliable, and perfect for everyday breakfasts—no added salt needed.
Serves 4 | Prep time: 10 minutes | Cook time: 10–15 minutes
Why You’ll Love This Recipe
Light and fluffy every time
Made without added salt
Uses simple pantry ingredients
Perfect for freezing and reheating
Great base for fresh fruit or maple syrup
Ingredients
1 cup all-purpose flour
1 Tbsp sugar
1½ tsp baking powder
1 to 1¼ cups milk
1 large egg
2 Tbsp melted butter or oil
½ tsp vanilla extract (optional)
Butter or oil, for cooking
Instructions
In a bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla, if using.
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Do not overmix—the batter should be slightly lumpy.
Heat a nonstick skillet or griddle over medium heat and lightly grease it.
Pour about ¼ cup batter per pancake onto the pan.
Cook until bubbles form on the surface and the edges look set and slightly dry
To keep pancakes warm while cooking in batches, place them on a baking sheet in a 200°F oven.
Serve warm.
Cook’s Note
Do not overmix the batter—this is the key to soft, fluffy pancakes. If the batter thickens while sitting, add a splash of milk to loosen it.
Serve with fresh berries, sliced bananas, pure maple syrup, or warm fruit compote for an easy breakfast.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Freeze with parchment paper between each pancake for up to 2 months. Reheat in the toaster, microwave, or a warm skillet.
Looking for more recipes? Try Bird in a Nest and Fresh Citrus Fruit Salad