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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

  • dilmera1601
    14 AUG, 2017
    Previous attempt with another recipe was a disaster. This recipe made the perfect, fluffiest pancakes and now I am wondering if these pancakes were better than the ones I had at a cafe. I must say you have nailed the ingredients and the timing. I will try them again soon. Thanks for the recipe.
    Reply
  • marieD413
    23 JUL, 2017
    Why did we preheat the oven to 200 degrees??
    Reply
  • yozhik74yahoo
    15 JUL, 2017
    AMAZING!! Very easy to make! Fluffy and tasty! Thank you from all of us ♥♥♥♥.
    Reply
  • saintjon76vaao
    6 JUL, 2017
    Best pancake recipe ever! Very easy to make. No hassles of separating eggs and folding in beaten egg whites. Came out perfectly fluffy and tasty!
    Reply
  • brighidb22
    29 JUN, 2017
    I really don't know how I feel about these pancakes. They were very blan and at first very thin. I added chocolate chips and a little bit more flour to make them thicker and sweeter and THATS when they turned out great. I really do recommended adding flour and some kind of sweet topping!!
    Reply
  • 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
  • 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