Simple Pancake Recipe
This post may contain affiliate links. Please read the Privacy Policy & Cookie Policy.
If you’re looking for a simple pancake recipe, you’re in the right place. This is my go-to version, no boxed mix, no complicated steps, just soft, golden pancakes made from basic pantry ingredients.
Whether you’re flipping them for a weekend breakfast or a quick weekday meal, these pancakes always turn out light, fluffy, and totally reliable.
Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
Simple Pancake Recipe
In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. This is your dry base, and I usually give it a quick stir just to make sure everything’s evenly spread, especially the baking powder so you don’t end up with uneven rise.
In a separate small bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla (if using). I like to let the butter cool just slightly before adding it so it doesn’t scramble the egg.
Pour the wet ingredients into the dry ingredients and stir just until the batter comes together. A few lumps are totally fine, in fact, they’re a good sign. Overmixing makes pancakes tough, and no one wants that.
Heat a skillet or griddle over medium heat and add a little butter. I usually do a small test drop of batter to make sure the pan is hot enough before committing to a full pancake. Once it sizzles gently, it’s ready.
(You may be asking if you should use non-stick spray. You absolutely can. I prefer to use butter as noted in the recipe.)
Scoop about 1/4 cup of batter per pancake onto the pan. Let them cook for about 2 to 3 minutes or until you see bubbles forming on the surface and the edges starting to look dry. Flip carefully and cook for another 1 to 2 minutes on the other side until golden brown. If you use more batter, you get larger pancakes but less of them.
Serve immediately with butter and syrup, or whatever toppings you love. I like sliced bananas, berries, or even a little Nutella.
- If you have leftovers (we usually do), these freeze great. Just layer them between pieces of parchment or wax paper and freeze in a bag or container. Reheat in the toaster or microwave for a quick weekday breakfast.
More Easy Pancake Variations to Try
Once you’ve nailed the basics, here are some additional pancake ideas that take breakfast to the next level without adding a lot of work.
Bacon Pancake Dippers
Bacon Pancake Dippers – Take strips of crispy, cooked bacon, dip them in pancake batter, and cook until golden brown. These are made for dipping and are perfect for brunch or kids’ breakfasts.
Pancake Bites
Pancake Bites – Baked in a muffin tin, these bite-sized pancakes are great for grab-and-go mornings. Add-ins like chocolate chips, fruit, or sprinkles make them easy to customize.
Banana Pancakes
Banana Pancakes – Naturally sweet and flavorful, banana pancakes are a great way to use up ripe bananas. They’re a little denser and pair well with peanut butter or maple syrup.
Eggless Pancakes
Eggless Pancakes – No eggs? No problem. These pancakes are soft and fluffy, perfect for anyone with an allergy or when you’re low on ingredients.
Air Fryer Pancakes
Easy Air Fryer Pancakes – These cook up soft in the middle with crisp edges, and you don’t even need a skillet. It is an excellent option for dorms, small kitchens, or days when you don’t want to babysit the stove. Bonus: less cleanup.
Mini Pancake Skewers
Mini Pancake Skewers – Tiny pancakes on skewers with fruit in between make a fun breakfast platter. We use the frozen ones to keep this appetizer simple. Serve them at brunch or as a creative breakfast-for-dinner option.
Mini Pancake Cereal
Mini Pancake Cereal -This viral breakfast trend is still a favorite. Tiny pancakes served warm with syrup or fruit is a fun twist on a traditional morning meal.
Simple Pancake Recipe (Fluffy and Made from Scratch)
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons melted butter plus more for cooking
- 1 teaspoon vanilla extract optional
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. This helps the leavening distribute evenly, so all the pancakes rise the same way. In a separate bowl or large measuring cup, mix the milk, egg, melted butter, and vanilla. (Tip: Let the butter cool slightly before mixing to avoid warming the egg too much.)
- Pour the wet mixture into the dry ingredients and gently stir until the batter just comes together. A few lumps are fine, overmixing can make the pancakes dense instead of fluffy.
- Heat a skillet or griddle over medium heat and lightly butter or use nonstick spray on the surface. I like to test the heat with a tiny drop of batter first. When it sizzles gently, it’s ready.
- Scoop 1/4 cup of batter per pancake onto the skillet. Let them cook until bubbles appear on the surface and the edges look slightly set, about 2 to 3 minutes. Flip and cook the other side for another 1 to 2 minutes until golden brown.
- Serve warm with your favorite toppings. If you have leftovers, layer them with parchment and freeze in a zip-top bag. They reheat well in the toaster or microwave for busy mornings.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
Did You Make This Recipe?
Make sure to follow Salty Side Dish on Pinterest and rate the recipe here and make sure to leave a comment below!
