Delicious Easy Pancake Recipe

I perfected an Easy Homemade Pancakes Recipe that hinges on one tiny pantry swap to deliver light, fluffy pancakes you’ll want to top with butter, a drizzle of syrup and fresh fruit.

I never thought a weekend could change so fast until I found this Delicious Easy Pancake Recipe. It’s all about texture not fancy toppings.

Using simple all purpose flour and a splash of milk gives you that pillowy stack, and there’s a tiny trick that makes the surface bubble just right. Call it Simple Pancake Batter or whatever, this version feels like a secret hack not a chore.

I kept it as an Easy Homemade Pancakes Recipe that even sleepy me can pull off, and honestly youll be surprised how fast those cakes vanish from the plate.

Ingredients

• All purpose flour: mostly carbohydrates and some protein, low fiber, gives pancake structure.
• Baking powder: leavening agent that makes pancakes fluffy, contains some sodium.
• Sugar: adds sweetness and quick energy, little nutritional benefit if overused.
• Milk: provides protein, calcium and fats, makes batter richer and helps browning.
• Egg: packs protein, vitamins and fats, helps bind and add tender texture.
• Unsalted butter: adds flavor and fat, gives golden crust, high in saturated fats.
• Fresh fruit and maple syrup: fruit gives fiber and vitamins, syrup adds sweetness.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 3 1/2 tsp baking powder
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 1/4 cups milk (whole or 2%)
• 1 large egg
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract (optional)
• Butter, maple syrup and fresh fruit for topping (optional)

How to Make this

1. In a large bowl whisk together 1 1/2 cups all purpose flour, 3 1/2 tsp baking powder, 1 tbsp granulated sugar and 1/2 tsp salt until evenly combined.

2. In a separate bowl whisk 1 1/4 cups milk, 1 large egg, 3 tbsp melted unsalted butter (cooled a bit) and 1 tsp vanilla extract if using, until smooth.

3. Pour the wet into the dry and stir gently until most flour is moistened and a few small lumps remain; dont overmix or the pancakes will get tough.

4. Let the batter rest 5 to 10 minutes so the baking powder wakes up and the gluten relaxes, this makes them lighter and fluffier.

5. Heat a nonstick skillet or griddle over medium heat (about medium, not hot). Lightly brush or wipe with a little melted butter or oil so the surface is just slick.

6. For each pancake pour about 1/4 cup batter onto the hot pan (use a ladle or squeeze bottle for neater rounds). Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes.

7. Flip once and cook the other side until golden and the center springs back lightly, about 1 to 2 minutes more. Dont press down with the spatula.

8. If making a big batch keep cooked pancakes warm on a baking sheet in a 200 F oven while you finish the rest.

9. If the batter seems too thick add a tablespoon or two of milk, if too thin sprinkle a little flour; adjust slowly. For extra loft separate the egg and beat the white to soft peaks then fold it in gently before cooking.

10. Stack pancakes, top with butter, a drizzle of maple syrup and fresh fruit and serve hot.

Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups and measuring spoons
5. Nonstick skillet or griddle
6. Spatula (turner)
7. Ladle or 1/4 cup measure or squeeze bottle for neat rounds
8. Pastry brush or a folded paper towel to oil the pan
9. Baking sheet (and oven set to 200 F to keep pancakes warm)

FAQ

Delicious Easy Pancake Recipe Substitutions and Variations

• All purpose flour: try whole wheat (swap up to half for lighter cakes, or 1:1 if you dont mind denser pancakes), or a 1:1 gluten free flour blend, or oat flour (use about 3/4 cup oat + 1/4 cup AP or add 2-3 tbsp more milk)
• Milk: use any unsweetened plant milk (almond, soy, oat) 1:1, or make quick buttermilk by stirring 1 tbsp lemon juice or vinegar into 1 cup milk and letting it sit 5 minutes
• Large egg: use a flax egg (1 tbsp ground flax + 3 tbsp water, let thicken 5 min), or 1/4 cup mashed banana or 1/4 cup applesauce per egg for moisture and binding
• Unsalted butter, melted: swap with a neutral oil (vegetable, canola, melted coconut) in the same amount, or replace some/all with applesauce to cut fat (pancakes will be moister)

Pro Tips

1) Weigh your flour if you can, dont scoop from the bag straight into the cup. Scooping packs the flour and youll end up with dense pancakes. If you must use a cup, spoon the flour in and level it off.

2) Keep the pan just under too hot, youll get better browning and a cooked center. Test with a tiny drop of batter first, and lower the heat if it browns too fast. Dont press them after flipping or theyll get flat.

3) For extra tall, fluffy pancakes separate the egg, beat the white to soft peaks and fold it in last, gently. Its worth the tiny extra step for that light texture.

4) If youre making a batch, keep finished pancakes on a wire rack over a baking sheet in a 200 F oven so they stay crisp and dont steam themselves soft. Also, save a little melted butter or oil for greasing between batches, not too much or theyll fry.