Classic Pancakes
Classic Pancakes
Intro Classic pancakes are simple, reliable, and perfect for busy mornings or relaxed weekend breakfasts. Light, fluffy, and slightly golden, these pancakes come together quickly with pantry staples. Below is a straightforward recipe with tips for perfect texture, variations, and serving ideas.
Yield About 10–12 pancakes (3-inch to 4-inch rounds), serves 3–4.
Ingredients
1 1/2 cups (190 g) all-purpose flour
2 tbsp (25 g) granulated sugar
1 tbsp baking powder
1/2 tsp fine salt
1 1/4 cups (300 ml) whole milk (see notes for substitutions)
1 large egg
3 tbsp (45 g) unsalted butter, melted, plus more for the griddle
1 tsp pure vanilla extract (optional)
Equipment
Large mixing bowl
Whisk
Measuring cups and spoons or scale
Nonstick skillet or griddle
Spatula
Ladle or 1/4-cup measuring cup
Method
Dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Wet ingredients: In a separate bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Combine: Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk just until the batter comes together. Small lumps are fine—do not overmix. Let the batter rest for 5 minutes while you heat the griddle.
Heat the pan: Heat a nonstick skillet or griddle over medium heat. When hot, brush or rub a small amount of butter to coat the surface. Reduce heat slightly if needed; the surface should be hot enough to sizzle a drop of batter but not so hot that the pancakes brown before cooking through.
Cook: Using a 1/4-cup measure or ladle, pour batter onto the griddle to form rounds. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook until the second side is golden and the pancake is cooked through, another 1–2 minutes. Adjust heat as needed.
Keep warm: Transfer finished pancakes to a plate and keep warm in a low oven (200°F / 95°C) while you finish the batch.
Tips for Success
Don’t overmix: Overworking the batter develops gluten and yields tough pancakes. Stop when the batter is just combined.
Rest the batter: A short 5–10 minute rest lets the baking powder hydrate for rounder, more tender pancakes.
Temperature control: If the pancakes brown too fast, lower the heat. If they take too long and become pale, raise it slightly.
Test pancake: Cook a small test pancake first to check heat and adjust batter thickness with a splash more milk if too thick.
Flipping: Flip once when bubbles pop and edges
