Name: Best Pancake Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; 1 tbsp sugar; 1 ¼ cups milk; 1 large egg; 3 tbsp melted butter (or vegetable oil); 2 tsp vanilla extract

Jump to Recipe·Leave a Review

These pancakes are the perfect balance of fluffy, golden, and melt-in-my-mouth delicious. With just a few pantry staples and a simple mixing process, I can whip up a comforting breakfast that feels like a weekend treat—even on a weekday. Whether I’m making them plain or adding blueberries or chocolate chips, they always turn out just right.

Best Pancake Recipe

Why You’ll Love This Recipe

I love how easy and reliable this recipe is. It uses ingredients I usually already have at home, and the batter comes together in minutes. The pancakes cook evenly, turn out soft and fluffy every time, and they’re easy to customize with mix-ins or toppings. Whether I want something classic or a little more decadent, this recipe never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 large egg
3 tablespoons melted butter (or oil)
2 teaspoons vanilla extract

Directions

I start by whisking together the flour, baking powder, salt, and sugar in a large mixing bowl.
In a separate bowl, I combine the milk, egg, melted butter, and vanilla extract.
Then I pour the wet ingredients into the dry ingredients and stir until just combined—being careful not to overmix.
I heat a non-stick skillet or griddle over medium heat and lightly grease it.
I pour about ¼ cup of batter for each pancake and cook until bubbles form on the surface. Then I flip and cook the other side until golden brown.
I serve them warm with butter, syrup, or any of my favorite toppings.

Servings and timing

This recipe makes about 8 pancakes and serves 2 to 3 people. It takes around 10 minutes to prepare and another 10 minutes to cook, so I can have a full breakfast ready in just 20 minutes.

Variations

Blueberry Pancakes: I fold in ½ cup of fresh or frozen blueberries into the batter.
Chocolate Chip Pancakes: I mix in ½ cup of chocolate chips for a sweet twist.
Buttermilk Substitute: When I want a tangier flavor, I replace the milk with buttermilk and reduce the baking powder to 2 teaspoons.
Gluten-Free Option: I swap the all-purpose flour with a 1:1 gluten-free flour blend.
Dairy-Free Version: I use almond milk and oil instead of regular milk and butter.

Storage/Reheating

I store leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them with parchment paper between each one. When I’m ready to reheat, I pop them in the microwave for 20–30 seconds or warm them in a skillet for a crisper edge.

FAQs

Can I make the batter ahead of time?

I can mix the dry and wet ingredients separately ahead of time, but I prefer to combine them just before cooking for the fluffiest texture.

Why are my pancakes not fluffy?

If my pancakes turn out flat, I check that my baking powder is fresh and that I’m not overmixing the batter.

Can I freeze these pancakes?

Yes, I freeze them individually on a tray and then transfer them to a freezer bag. They reheat really well.

What toppings go best with these pancakes?

I love classic butter and syrup, but I also use fresh fruits, whipped cream, nut butter, or even a drizzle of honey or chocolate sauce.

Can I use oil instead of butter?

Absolutely. I use 3 tablespoons of vegetable oil or melted coconut oil when I want a dairy-free option or just a different flavor.

Conclusion

This pancake recipe is my go-to for lazy mornings, special brunches, or anytime I want a stack of something warm and satisfying. It’s quick, foolproof, and endlessly versatile—exactly the kind of recipe I like to keep on hand.