Easy Pancake Recipe
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.
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.
Notes
For lighter pancakes, sift the flour and baking powder together. Use whole milk Greek yogurt for creamier batter. Let the egg sit at room temp for 10 minutes for smoother blending.
Love this recipe?Follow us at @Recipecs for more