Easy pancakes from scratch (fluffy, 8 pancakes)
Quick answer: whisk 1 1/2 cups flour, 1 tablespoon sugar, 1 tablespoon baking powder and 1/2 teaspoon salt, then stir in 1 1/4 cups milk, 1 egg and 3 tablespoons melted butter. Cook on a medium griddle for about 2 minutes per side. It makes about 8 pancakes.
Ingredients
| Ingredient | US measure | Metric |
|---|---|---|
| All-purpose flour | 1 1/2 cups | about 190 g |
| Sugar | 1 tablespoon | about 12 g |
| Baking powder | 1 tablespoon (3 teaspoons) | |
| Salt | 1/2 teaspoon | |
| Milk | 1 1/4 cups | about 300 ml |
| Egg | 1 large | |
| Butter, melted | 3 tablespoons | about 45 g |
Use a level measure for the baking powder. If you do not have a scale, spoon the flour into the cup and level it: see how to measure flour correctly.
Method
- In a large bowl, whisk the flour, sugar, baking powder and salt.
- Make a well in the middle. Add the milk, egg and melted butter.
- Stir until just combined. A few lumps are fine. Overmixing makes pancakes tough.
- Let the batter rest for 5 minutes while you heat the pan.
- Heat a griddle or nonstick pan over medium heat and brush lightly with butter or oil.
- Pour about 1/4 cup of batter per pancake.
- Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip once.
- Cook the second side for another 1 to 2 minutes, until golden.
- Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest.
Tips for fluffy pancakes
- Do not overmix. Stop when the flour is just wet.
- Check your baking powder is fresh. See baking soda vs baking powder for a quick test.
- Medium heat. Too hot browns the outside before the center cooks. Too cool makes pale, flat pancakes.
- Flip once. Pressing down squashes the air out.
- Wipe the pan between batches if it collects burnt butter.
Variations
- Buttermilk pancakes: swap the milk for buttermilk and use 2 teaspoons baking powder plus 1/2 teaspoon baking soda. No buttermilk? See our buttermilk substitute guide.
- Blueberry pancakes: sprinkle blueberries on each pancake after pouring the batter.
- Whole wheat: replace half the flour with whole wheat flour, and add a splash more milk.
Storing and reheating
Cool leftovers, then refrigerate for up to 3 to 4 days, or freeze with parchment between each pancake. Reheat in a toaster or microwave.
Frequently asked questions
Why are my pancakes flat? Old baking powder, overmixed batter or a pan that was too cold.
Can I make the batter ahead? The baking powder starts working when wet, so it is best cooked within an hour or so.
Can I halve this recipe? Yes. See how to halve or double a recipe, which covers eggs and small measures.