Make a batch of classic pancakes for breakfast. This recipe makes thick and fluffy pancakes with simple pantry ingredients like milk, flour, sugar, and egg.
Heather's summary
Flavor/texture: Classic pancakes that are lightly sweetened, fluffy, thick, and perfect paired with maple syrup.
Made with simple ingredients: This recipe is made with simple pantry staples like milk, egg, flour, and sugar. You may already have what you need on hand!
Yield: 6 pancakes
Similar to: Buttermilk Pancakes, Lemon Poppy Seed Pancakes, Blueberry Buttermilk Pancakes
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Ingredients and substitutions
- Butter - Can be substituted with vegetable oil if needed.
- Milk - This recipe is developed to be made with whole milk (lower fat milks will also work in a pinch). If you'd like to use buttermilk, follow my recipe for Buttermilk Pancakes instead.
- Optional toppings - Serve your pancakes with a pat of butter and maple syrup, a dusting of confectioner's sugar, fruit compote, or fresh fruit.
How to make pancakes
- Add dry ingredients to a bowl and whisk to remove lumps. Add wet ingredients and whisk to combine. Batter may look a little lumpy, that's normal. Rest for 5 minutes.
- Heat up a non-stick skillet and melt butter. Measure about ⅓ cup batter for each pancake (to make 6 medium pancakes) into the pan.
- Cook until the edges look set and you see bubbles popping through the batter all over.
- Flip and allow to cook on the second side.
Tips and tricks
Use a nonstick skillet - I don't often use nonstick cookware, but pancakes are one of the exceptions. Your pancakes flip effortlessly with zero sticking.
Keep the heat to medium-low - This ensures your pancakes have time to cook through in the center without burning on the outside.
How to tell when pancakes are ready to flip - Wait to flip until the edges look 'set' (no longer shiny) and you see bubbles all over.
How to tell when pancakes are done - Once flipped, allow the second side to cook until your pancake is golden brown on both sides. Gently press the center of the pancake. If it pops right back, it's done. If an indent is left, it needs more time.
Frequently asked questions
Yes, pancakes can be made ahead and stored in the refrigerator for 2-3 days or in the freezer for 2 months or more.
Reheat in the microwave at about 20 seconds per pancake, up to 1 minute per pancake if reheating from frozen. Pancakes can also be reheated in the oven. Preheat your oven to 350F, line a baking sheet with parchment paper, and lay pancakes out in a single layer. Bake for about 8-10 minutes, or until heated through to your liking.
This happens if your heat is too high. This causes the outsides to brown before the middle has a chance to cook through. Return your pancakes to the skillet and reduce the heat to medium-low to slowly cook the middle without burning the outsides.
You may be using a baking powder with aluminum. Look for baking powder labeled as 'aluminum-free' to prevent a metallic aftertaste in your baked goods.
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📖 Recipe
Classic Pancakes
Ingredients
- 1 cup (120 g) all-purpose flour
- 2 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup (227 g) whole milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add flour, sugar, baking powder, and salt. Whisk to remove clumps.
- Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter - this is normal. Let the finished batter sit for 5 minutes.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient - this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, fresh fruit, or a dusting of confectioner's sugar.
Equipment Recommendations
Notes
- Pancakes not cooked through/burned on the outside? Your heat is set too high. Thick pancakes are best cooked over medium-low heat to allow enough time for the inside to cook through without burning the outside. Higher heat will cause the outside to brown before the center has had a chance to cook through.
- Optional additions: Add a handful of chocolate chips, blueberries, or chopped pecans to your pancakes before flipping for a fun twist.
- Storage: Leftover pancakes will keep for 2-3 days in the refrigerator or in the freezer for up to 2 months.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!