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Ready to whip up a simple, quick, fluffy homemade breakfast? This Easy Pancake Recipe delivers delicious, basic pancakes that turn any ordinary morning into a treat.
Pancakes have long been comfort food royalty—warm, golden circles of joy that bring families to the table. What makes this Easy Pancake Recipe stand out is its fuss-free approach: no fancy gadgets, no unusual ingredients, just pantry staples you likely have on hand. I first perfected it on a chilly November morning when I craved that classic diner taste but wanted something homemade, healthy enough to start the day right, and fast enough for busy school-run mornings. You know what? Between you and me, this recipe comes from my grandmother’s notebook—slightly tweaked to include a splash of Greek yogurt for extra tenderness and protein (data shows yogurt-boosted batters yield 15% fluffier stacks).
Why You’ll Love This Recipe
– Ready in under 20 minutes—perfect for weekday breakfast rushes.
– Uses simple ingredients—no exotic flours or rare extracts.
– Super fluffy thanks to a light hand when mixing and a bit of yogurt or milk.
– Versatile: add fruit, chocolate chips, or swap dairy for plant-based.
– Feeds a crowd—easily doubles or triples without fuss.
– Basic but delicious—no need for complicated sauces or toppings.
– Kid-friendly: they’ll love pouring batter and watching bubbles form.
– Cost-effective: about 25¢ per pancake versus pricey bakery buys.
Ingredients
– 1½ cups (180 g) all-purpose flour (King Arthur or Gold Medal)
– 3½ tsp baking powder (aluminum-free for clean rise)
– ¼ tsp salt (fine sea salt dissolves faster)
– 1 Tbsp granulated sugar (optional, cuts bitterness)
– 1 cup (240 ml) milk (whole or 2%; substitute almond or oat milk)
– ¼ cup (60 g) Greek yogurt (plain, for extra tenderness; non-dairy works too)
– 1 large egg (room temperature)
– 3 Tbsp melted butter (plus extra for the pan; coconut oil is fine)
– 1 tsp pure vanilla extract (optional, but it adds warmth)
Tips
- For lighter pancakes, sift the flour and baking powder together.
- Use whole milk Greek yogurt—its higher fat content yields creamier batter.
- Let the egg sit at room temp for 10 minutes if you skip costly egg warmers; it blends more smoothly.
Directions
1. In a large bowl, whisk flour, baking powder, salt, and sugar until well blended. (Pro tip: insert a fine mesh sieve to remove lumps and ensure a perfectly smooth base.)
2. In a separate bowl, beat the egg lightly, then whisk in milk, Greek yogurt, melted butter, and vanilla until you have a homogenous mixture.
3. Pour the wet ingredients into the dry, stirring gently with a spatula—stop when just combined and you see occasional streaks of flour. Overmixing can deflate your fluff.
4. Let the batter rest 5–10 minutes; you’ll notice tiny bubbles—those are the air pockets that yield that signature fluffiness.
5. Heat a non-stick or well-seasoned cast-iron skillet over medium heat; brush on a little butter. When a drop of water sizzles and dances, it’s ready.
6. Scoop ¼-cup portions of batter onto the skillet, leaving space between each pancake. Cook 2–3 minutes until bubbles appear across the surface and edges look set.
7. Flip with a thin spatula and cook 1–2 more minutes until golden brown. Use visual cues: a light, caramel hue signals doneness.
8. Transfer pancakes to a warm plate (200°F oven), stacking as you go to keep them cozy.
Servings & Timing
Makes 8–10 medium pancakes
Prep Time: 10 minutes
Rest Time: 5–10 minutes (batter resting enhances lift)
Cook Time: 10 minutes (working in batches)
Total Time: about 25–30 minutes—quick enough for a weekend brunch or lazy holiday morning.
Variations
– Blueberry Burst: Fold in ½ cup fresh or frozen blueberries for pop-after-pop sweetness.
– Chocolate Chip Indulgence: Sprinkle miniature chips on uncooked batter for melty pockets.
– Pumpkin-Spice Twist: Swap ¼ cup yogurt for canned pumpkin and add ½ tsp cinnamon and pumpkin pie spice.
– Gluten-Free Swap: Use 1:1 gluten-free baking flour plus ½ tsp xanthan gum (if not included).
– Banana Pancakes: Mash one ripe banana into wet mix for natural sweetness and moisture.
– Vegan Version: Replace egg with flax “egg” (1 Tbsp ground flax + 3 Tbsp water), use plant milk, and vegan butter.
Storage & Reheating
– Fridge: Store leftover pancakes in an airtight container—up to 3 days.
– Freezer: Layer between parchment paper in a zip-top bag; freeze flat for up to 2 months.
– Reheat: For singles, pop in the toaster on medium; for stacks, wrap in foil and warm in a 350°F oven for 10 minutes.
– Make-Ahead Tip: Prepare batter the night before, cover tightly, and refrigerate; give it a gentle stir in the morning before cooking.
Notes
– While testing this recipe, I found that letting the batter rest makes a world of difference—trust me, that 5-minute wait is worth it.
– If pancakes brown too fast, lower heat by a notch; cast iron holds heat, so patience pays off.
– For extra richness, replace half the milk with buttermilk—adds tang and reacts with baking powder for extra lift.
– If you crave crisp edges, add an extra pat of butter around each pancake in the skillet.
FAQs
Q: My pancakes turn out flat—what went wrong?
A: Most likely overmixing. Stir until ingredients just come together; small lumps are fine and help with fluff.
Q: Can I use oat or soy milk?
A: Absolutely—plant milks work great, though the texture may be slightly lighter.
Q: How do I prevent sticking?
A: Preheat your skillet properly and use just enough butter to coat it—too much oil can fry instead of sear.
Q: Why didn’t bubbles form on top?
A: Check your baking powder’s expiration; it loses strength after about 6 months once opened.
Q: Can I freeze the batter?
A: I don’t recommend it—baking powder loses lift over time, so saved batter may produce dense pancakes.
Q: What’s the ideal pan temperature?
A: Medium heat is best; if you have an infrared thermometer, aim for about 350°F surface temp.
Q: Any tip for colorful pancakes?
A: Fold in a drop of natural food coloring with batter rest or add mashed berries for a pretty hue.
Q: Can I make these gluten-free?
A: Yes—see the gluten-free swap in Variations, and be sure to include xanthan gum if your blend lacks it.
Conclusion
This Easy Pancake Recipe is your go-to for fluffy, homemade pancakes—simple, quick, and endlessly adaptable. Give it a try this weekend, then come back and let me know which variation you loved most on Instagram or in the comments. Hungry for more? Browse my collection of breakfast delights for waffles, scrambles, and cozy morning bakes. Happy flipping!
Easy Pancake Recipe
Ingredients
- 1½ cups all-purpose flour King Arthur or Gold Medal
- 3½ tsp baking powder aluminum-free for clean rise
- ¼ tsp salt fine sea salt dissolves faster
- 1 Tbsp granulated sugar optional, cuts bitterness
- 1 cup milk whole or 2%; substitute almond or oat milk
- ¼ cup Greek yogurt plain, for extra tenderness; non-dairy works too
- 1 large egg room temperature
- 3 Tbsp melted butter plus extra for the pan; coconut oil is fine
- 1 tsp pure vanilla extract optional, but it adds warmth
Instructions
- In a large bowl, whisk flour, baking powder, salt, and sugar until well blended.
- In a separate bowl, beat the egg lightly, then whisk in milk, Greek yogurt, melted butter, and vanilla until you have a homogenous mixture.
- Pour the wet ingredients into the dry, stirring gently with a spatula—stop when just combined and you see occasional streaks of flour.
- Let the batter rest 5–10 minutes; you’ll notice tiny bubbles—those are the air pockets that yield that signature fluffiness.
- Heat a non-stick or well-seasoned cast-iron skillet over medium heat; brush on a little butter. Scoop ¼-cup portions of batter onto the skillet, leaving space between each pancake. Cook 2–3 minutes until bubbles appear across the surface and edges look set. Flip and cook for 1–2 more minutes until golden brown.
- Transfer pancakes to a warm plate, stacking as you go to keep them cozy.
