Pancake Recipe

Start your morning right with this classic pancake recipe—light, fluffy, and incredibly easy to make. Whether you’re planning a leisurely weekend brunch or a quick weekday breakfast, these homemade pancakes come together in just minutes using simple pantry staples. Customize them with your favorite add-ins like chocolate chips, blueberries, or a dash of cinnamon, and top with syrup, fruit, or whipped cream for a delicious start to any day.

Ingredients List

• 1 ½ cups all-purpose flour
• 3 ½ teaspoons baking powder
• 1 tablespoon sugar
• ½ teaspoon salt
• 1 ¼ cups milk
• 1 egg
• 3 tablespoons melted butter (plus more for cooking)

Step-by-Step Instructions/Method

Step 1: In a large bowl, sift together the flour, baking powder, sugar, and salt.

Step 2: In another bowl, whisk together the milk, egg, and melted butter.

Step 3: Pour the wet ingredients into the dry ingredients. Stir just until combined—do not overmix; a few lumps are fine.

Step 4: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Step 5: Pour about ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Step 6: Flip and cook the other side for 1–2 minutes or until golden brown.

Step 7: Serve warm with your choice of toppings like syrup, fresh fruit, or whipped cream.

Cooking Time

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Servings

• Makes 4 servings (about 8 medium pancakes)

Nutritional Information (Per Serving)

• Calories: 210
• Carbs: 28g
• Protein: 6g
• Fat: 8g

Storage Instructions

• Store leftover pancakes in an airtight container in the fridge for up to 3 days.
• To freeze, place pancakes between layers of parchment paper and store in a zip-top bag for up to 2 months. Reheat in a toaster or microwave.

Pairings/Suggestions

• Pair with fresh berries, maple syrup, or a side of scrambled eggs.
• Add chocolate chips or blueberries to the batter for extra flavor.
• Great with a cup of coffee or a glass of orange juice.

Seasonal Relevance

These pancakes are a cozy breakfast option year-round, but especially comforting on cool fall or winter mornings. Perfect for lazy weekend brunches or holiday breakfasts.

FAQs

Q1: Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute whole wheat flour, though the pancakes may be slightly denser. Try half whole wheat and half all-purpose for a balance.

Q2: Can I make the batter ahead of time?
It’s best to cook pancakes right after mixing, but you can refrigerate the batter for up to 12 hours. Stir before using, as it may thicken.

Q3: How do I make pancakes fluffier?
Avoid overmixing the batter, and let it rest for 5–10 minutes before cooking. This allows the baking powder to activate, leading to fluffier pancakes.