Classic Pancakes

A stack of pancakes with butter and syrup on top.

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.

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Author Heather

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.

Video

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.

Nutrition