This is the best pancake recipe I’ve ever made—light, fluffy, golden, and perfectly soft on the inside. These pancakes come together with simple ingredients and give me that classic diner-style stack I crave on weekend mornings. Whether I serve them plain with butter and syrup or loaded with fruit, they always turn out just right.
Why You’ll Love This Recipe
I love how easy this recipe is and how consistent the results are. The pancakes are fluffy without being dry, and the edges cook up with a little crisp while the centers stay tender. There’s no need for a mix or special equipment—just a few pantry staples and a good skillet. Plus, I can customize them endlessly with add-ins or toppings depending on my mood.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk (I use whole milk, but any milk works)
- Egg
- Unsalted butter, melted (plus more for greasing the pan)
- Vanilla extract (optional but adds great flavor)
Directions
- I start by whisking the flour, sugar, baking powder, and salt together in a bowl.
- In another bowl, I whisk together the milk, egg, melted butter, and vanilla.
- I pour the wet ingredients into the dry and stir until just combined. I don’t overmix—it’s fine if there are a few lumps.
- I let the batter rest for about 5 minutes while I preheat the skillet or griddle over medium heat.
- I grease the pan lightly with butter and pour about ¼ cup of batter for each pancake.
- When bubbles form on the surface and the edges look set (about 2–3 minutes), I flip and cook the other side until golden, about 1–2 more minutes.
- I keep the pancakes warm in a low oven until I’m ready to serve the whole stack.
Servings and Timing
This recipe makes about 8 pancakes (4 servings). It takes 10 minutes to prep and 15 minutes to cook all the pancakes, so total time is around 25 minutes.
Variations
Sometimes I mix in blueberries, chocolate chips, or sliced bananas right into the batter. For a more wholesome version, I swap half the flour with whole wheat or oat flour. I’ve also added a pinch of cinnamon or nutmeg for a warm, spiced flavor. And when I want to go all out, I top them with whipped cream, nuts, or fresh fruit.
Storage/Reheating
I store leftover pancakes in an airtight container in the fridge for up to 3 days. They also freeze well—I place them in a single layer on a baking sheet to freeze, then transfer to a bag. To reheat, I microwave them for 30 seconds or warm them in the toaster or oven at 300°F until hot.
FAQs
Why are my pancakes flat?
If my pancakes turn out flat, it’s usually because the batter was overmixed or the baking powder is old. I mix gently and check that my leavening is still active.
Can I use buttermilk instead of regular milk?
Yes, and I often do. It makes the pancakes extra tender and adds a slight tang. I just reduce the baking powder a bit and add a pinch of baking soda.
How do I keep pancakes warm while I cook the rest?
I place cooked pancakes on a baking sheet in a 200°F (90°C) oven while I finish the rest. It keeps them warm without drying them out.
Can I make the batter ahead of time?
I don’t usually let pancake batter sit for more than an hour since the baking powder starts to lose its lift. But I have mixed the dry ingredients in advance to save time in the morning.
What kind of pan works best?
I like using a nonstick skillet or a cast iron griddle. I keep the heat at medium and make sure the pan is evenly heated before pouring the batter.
Conclusion
These pancakes are my go-to recipe for a fluffy, delicious breakfast that feels like a treat every time. They’re easy to make, endlessly adaptable, and always a hit at the table. Whether it’s a lazy Sunday morning or a weekday craving, this recipe never fails me.
Best Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes (4 servings)
- Category: Breakfast
- Method: Griddle / Skillet
- Cuisine: American
- Diet: Vegetarian
Description
This easy and fluffy pancake recipe delivers golden, diner-style pancakes that are soft inside with perfectly crisp edges. Made with simple ingredients, these pancakes are ready in under 30 minutes and are perfect for any breakfast or brunch spread.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk (whole milk or your choice)
- 1 large egg
- 2 tbsp unsalted butter, melted (plus more for greasing)
- 1 tsp vanilla extract (optional)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk milk, egg, melted butter, and vanilla (if using).
- Pour the wet ingredients into the dry and stir until just combined—do not overmix.
- Let the batter rest for 5 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter per pancake onto the hot pan.
- Cook until bubbles form and edges look set (about 2–3 minutes), then flip and cook the other side until golden (1–2 minutes).
- Keep pancakes warm in a 200°F (90°C) oven until ready to serve.
Notes
- Overmixing will result in flat pancakes—mix gently.
- Add mix-ins like chocolate chips, blueberries, or sliced bananas for variation.
- Buttermilk can be used for extra tenderness—adjust leavening as needed.
- Store cooked pancakes in the fridge (up to 3 days) or freeze for up to 2 months.
- Reheat in the toaster, oven, or microwave for a quick breakfast.
