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Under 30 Minutes

Easy Basic Pancakes

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Nothing says "weekend" like homemade pancakes for breakfast. Our easy pancake recipe will help you whip up this weekend favorite in less than 30 minutes. You'll wonder why you never tried this before!

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2006

Ingredients

  • 1 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg
  • 1 tablespoon vegetable oil
  • Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

Directions

  1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

  2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

  3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

  4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

  5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Pancake Variations

  1. BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.

  2. YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

  3. WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.

Reviews Add a comment

  • dukea88
    26 JUN, 2017
    These pancakes were great! I did modify the recipe a little bit, adding a 1/2 tsp of vanilla and using almond milk, came out fantastic!
    Reply
  • abysswalker99
    11 JUN, 2017
    These were by a wide margin the worst pancakes I've ever had. They came out crepe thin, dense/rubbery, and flavorless. And before anyone asks; yes, I used fresh baking powder, I am familiar with the effects of over mixing pancake batter s I mixed the batter just enough to make everything wet, and I cook on medium low heat, which is where just about any other pancake cooks perfectly on my stove. I ended up retrying the recipe and added about an extra half cup of flour, an extra egg, and vanilla, and lo and behold they were fine. Cooked up fairly thick and fluffy and actually had some taste to them. Maybe this is supposed to base batter that is easy to modify, hence the name of the recipe, but man, there needs to be a warning or something. As the recipe is listed these are just awful.
    Reply
    • nicolewalter91
      25 JUN, 2017
      My husband has been making these pancakes but modified the recipe to only 1 tables[filtered] of oil and he doubles the recipe. The oil is making it dense. Plus he adds 1 tsp of vanilla and some cinnamon in it for flavor.
  • john110112
    8 JUN, 2017
    These were the best pancakes I've ever made. The first one I had to throw out because the skillet was not hot enough. The second one was golden brown on the edges as I added a bit of butter... After every couple of pancakes, added more butter to skillet. We topped with organic maple syrup and Devonshire cream. Thought we'd died and gone to Heaven. Bliss! The people who say this recipe didn't turn out is because you have to have your skillet hot, melt some butter, put the batter in slowly and not too thick. We are still raving about them! Omg, Amazing.
    Reply
  • mmiles24343
    28 MAY, 2017
    Very tasty, fluffy, easy! This box mix lady will never not make from scratch again. A+ recipe.
    Reply
  • altrout3
    6 MAY, 2017
    Awful...really thin batter with a lot of spread. Really thin/flat pancakes. Husband askes if they were pancakes or crepes.
    Reply
    • Boltzsaver
      1 JUN, 2017
      Perhaps your baking powder had expired or lost potency. This is our "go to" recipe bc of the thick and fluffy factor. Also maybe try less milk.
  • mysweetparfait
    4 MAY, 2017
    These are on spot, my family loved them and because I am diabetic, I left the sugar out to enjoy a couple. (Still have to watch for carbs!) Delicious! I will make them again for my grand-kids.
    Reply
    • mysweetparfait
      4 MAY, 2017
      Oh, and too, I used my cast-iron skillet, knew to use oil on it instead of butter because of the heat that a cast-iron absorbs and tends to keep. I wanted each pancake to come out perfect, so I cooked one at a time. I'm a Nana, so I have time to make sure they come out perfect, each one. ; )
  • marcilina777
    30 APR, 2017
    I made the w[filtered]-grain version with buttermilk for the second time. Great recipe and delicious!
    Reply
  • maggiefulkergm
    10 APR, 2017
    Awesome pancakes.
    Reply
  • thurmondmilton
    6 APR, 2017
    These pancakes came out perfect!!! I shared it with a friend and her pancakes were perfect too. Thank you Martha for a great recipe and clear instructions.
    Reply
  • sehl18hotmail
    1 APR, 2017
    OMG -I have to agree with allaroundthea comment below, These pancakes my dog would not even eat. He actually threw them up. They have no taste, I just had an arguement with my wife about the authenticity of Martha being a chef. I followed the recipe to a tee. Martha go back to the drawing board on this one.
    Reply
    • mysweetparfait
      4 MAY, 2017
      You shouldn't feed dogs pancakes anyway. If you look at the video, that's not Martha. Ever heard of outsourcing? Look it up. This is the Martha Stewart website, not the Martha Stewart does it all website. More than likely you or your sweet wife left out an ingredient or added too much of something. When done right, they're perfectly fine.