Best Quick Pancakes

Best Buttermilk Pancakes
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.


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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