Easy Pancakes Recipe

Soft, Fluffy And Perfect

Good pancakes come down to a few basics done right: don’t overmix the batter, let the pan get properly hot, and resist flipping too early.

Whether you’re preparing a quick weekday breakfast or a relaxing weekend brunch, these homemade pancakes are easy to make and consistently delicious.

Related: Chocolate Fudge Poke Cake recipe

Why You’ll Love This Pancakes Recipe

• Soft and fluffy texture
• Simple pantry ingredients
• Ready in under 30 minutes
• Perfect for beginners
• Easy to customize with fruits or chocolate chips

How To Make Pan Cakes

Ingredients

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 1¼ cups milk
• 1 egg
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions

Step 1: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.

Step 3: Make the Batter

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. A few small lumps are normal. Avoid overmixing, as this can make the pancakes dense.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.

Pour about ¼ cup of batter onto the skillet for each pancake.

Cook until bubbles form on the surface and the edges begin to set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.

Step 5: Serve

Serve warm with:

• Maple syrup
• Fresh berries
• Sliced bananas
• Butter
• Whipped cream
• Chocolate chips

Expert Tips

Don’t Overmix

Overmixing develops gluten and can result in tough pancakes. Mix only until the ingredients come together.

Let the Batter Rest

Allowing the batter to rest for 5 minutes helps create fluffier pancakes.

Use Medium Heat

Cooking at medium heat ensures even browning without burning the outside.

Storage Instructions

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze pancakes for up to 2 months. Reheat in a toaster, oven, or microwave before serving.

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