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
- 1/4 tsp salt
- 3/4 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 1/4 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.
