Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Best Quick Pancakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 28, 2020 Print Rate It Share Share Tweet Pin Email Yield: 9 4-inch pancakes So easy, you might decide pancakes are just convenient enough to eat for dinner. For a change of taste, you can add fruit, like berries or bananas, and still make light and fluffy pancakes. Ingredients 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar 1 large egg, lightly beaten 1 cup milk 2 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle Directions Heat griddle to 375 degrees or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess. Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute. Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven. Cook's Notes This recipe can be doubled. To test for the right texture cut into the pancake with a fork; it should spring right back. For fruit pancakes, place fruit on top of the batter right after it's poured onto griddle. This will distribute the fruit evenly. Rate it Print