Introduction
There’s nothing quite like waking up to a warm stack of classic pancakes—golden, fluffy, and just begging to be drizzled with maple syrup or topped with fresh fruit. Pancakes are one of those breakfast dishes that bring comfort and joy, whether it’s a lazy weekend morning or a quick weekday treat. This recipe is simple, uses pantry staples, and guarantees perfectly light and tender pancakes every time.
They’re versatile too—you can dress them up with berries, chocolate chips, or nuts, or enjoy them plain with butter and syrup. Pancakes aren’t just food; they’re a tradition, a comfort, and a way to bring family together around the breakfast table.
Why I Love This Recipe
I love this pancake recipe because it’s fast, foolproof, and always delicious. The batter comes together in just minutes, and the results are soft, fluffy pancakes with just the right balance of sweetness. What I love most is how customizable they are—sometimes I go classic with butter and maple syrup, other times I load them with blueberries or drizzle with honey.
They also freeze beautifully, making them a great option for meal prep. With this recipe, breakfast can feel special any day of the week.
Why It’s a Must-Try Dish
This recipe is a must-try because:
- It’s quick and easy (no special skills required).
- Made with simple pantry staples you already have.
- Yields light, fluffy pancakes every time.
- Perfect for both everyday breakfast and special weekend brunch.
Preparation and Cooking Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 (makes about 12 pancakes)
- Calories: ~180 per pancake (without toppings)
Cuisine and Course
- Cuisine: American
- Course: Breakfast / Brunch
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 1/2 tsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
Wet Ingredients:
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp butter, melted (plus more for cooking)
- 1 tsp vanilla extract (optional, for flavor)
Simple Cooking Directions
- Mix flour, baking powder, sugar, and salt in a bowl.
- In another bowl, whisk milk, egg, melted butter, and vanilla.
- Pour wet ingredients into dry ingredients and stir gently until combined (don’t overmix).
- Heat a lightly greased skillet over medium heat.
- Pour 1/4 cup batter for each pancake, cook until bubbles form, then flip and cook until golden.
- Serve warm with syrup, butter, or toppings of choice.
Step-by-Step Recipe Preparation
Step 1: Prepare the Batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: Mix Wet Ingredients
In another bowl, beat together the milk, egg, melted butter, and vanilla.
Step 3: Combine Wet and Dry
Pour wet mixture into dry ingredients and stir gently until just combined. The batter should be slightly lumpy (overmixing = tough pancakes).
Step 4: Heat the Pan
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
Step 5: Cook the Pancakes
Pour about 1/4 cup batter onto skillet. Cook until bubbles form on the surface (2–3 minutes), then flip and cook the other side until golden brown.
Step 6: Serve
Stack pancakes high, top with butter, syrup, fruit, or your favorite toppings.
How to Serve
- Classic style: Butter and maple syrup.
- Fresh & fruity: Top with berries, banana slices, or peaches.
- Indulgent: Add chocolate chips, Nutella, or whipped cream.
- Savory option: Serve with fried eggs and bacon on the side.
Additional Recipe Tips
- Let the batter rest for 5 minutes before cooking—this makes pancakes fluffier.
- Use a measuring cup for even-sized pancakes.
- Keep cooked pancakes warm in a low oven (200°F / 95°C) until serving.
Variations
- Blueberry Pancakes: Add fresh or frozen blueberries to the batter.
- Banana Pancakes: Mix in mashed ripe bananas for sweetness.
- Whole Wheat Pancakes: Replace half the flour with whole wheat flour.
- Buttermilk Pancakes: Swap milk for buttermilk for tangy flavor and extra fluffiness.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze cooled pancakes between sheets of parchment in a bag for up to 2 months.
- Reheat: Warm in the toaster, oven, or microwave.
Special Equipment Needed
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Measuring cups and spoons
- Spatula
Conclusion
Classic Pancakes are the ultimate comfort breakfast—quick, fluffy, and endlessly versatile. Whether you keep them simple with butter and syrup or load them with fruit and chocolate, they always bring smiles to the table. Perfect for lazy weekends, special brunches, or even meal prep, this recipe proves that the best breakfasts are often the simplest.
Classic Pancakes
Description
There’s nothing quite like waking up to a warm stack of classic pancakes—golden, fluffy, and just begging to be drizzled with maple syrup or topped with fresh fruit. Pancakes are one of those breakfast dishes that bring comfort and joy, whether it’s a lazy weekend morning or a quick weekday treat.
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
-
Step 1: Prepare the Batter : In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
-
Step 2: Mix Wet Ingredients : In another bowl, beat together the milk, egg, melted butter, and vanilla.
-
Step 3: Combine Wet and Dry : Pour wet mixture into dry ingredients and stir gently until just combined. The batter should be slightly lumpy (overmixing = tough pancakes).
-
Step 4: Heat the Pan : Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
-
Step 5: Cook the Pancakes : Pour about 1/4 cup batter onto skillet. Cook until bubbles form on the surface (2–3 minutes), then flip and cook the other side until golden brown.
-
Step 6: Serve : Stack pancakes high, top with butter, syrup, fruit, or your favorite toppings.
