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–+ servings

The Best Pancake Recipe

These buttery pancakes rise beautifully and come out fluffy yet hearty. Simple enough to make everyday, especially if you you whip up a big batch of the dry mix to always have on hand
5 from 10 votes
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 12 5" pancakes
Author:Andrea Howe

Equipment

  • 1 Nonstick pan, griddle or cast iron skillet

Ingredients

  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 3 tablespoons granulated sugar
  • 3 tablespoons butter melted
  • 2 large eggs
  • 1.5 cups milk whole or skim
  • ½ teaspoon vanilla extract

Instructions

  • Combine the dry ingredients in a medium bowl.
    2 cups all purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt, 3 tablespoons granulated sugar
  • Melt the butter and allow to cool for a few minutes.
    3 tablespoons butter
  • Lightly beat eggs in a medium size bowl, and add the milk, vanilla & cooled butter.
    2 large eggs, 1.5 cups milk, ½ teaspoon vanilla extract
  • Add the wet mixture to the dry mixture and gently fold ingredients together until just combined, not worrying if there are a few lumps in the batter. Allow to sit for up to 30 minutes to allow mix to rise a bit, but not necessary.
  • On a warmed greased griddle add about ⅓ cup of batter and cook until bubbles appear on up side of pancake. Flip and cook through on the other side.
  • Serve with syrup and fresh fruit, adding in dollops of ricotta if have on hand.

Notes

Recipe adapted from Joy of Cooking & NY Times.
Tips For Making These Pancakes
You can definitely toss in some protein powder or ground flax seed to make these basic pancakes healthier-ish, but then you'll be in the tinkering stage and you may not get the exact same results, in terms of texture, but they'll still surely taste great.
I highly suggest doubling or tripling the dry ingredient mix to have on hand for quick weekday stacks. Simply add in the wet ingredients and you're good to go.
Also note that the easy pancake batter will keep in the fridge for a couple of days if covered, so definitely hold onto unused mix and make the rest in the next couple of days.

Nutrition

Serving: 1pancake | Calories: 130kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 195mg | Potassium: 35mg | Fiber: 1g | Sugar: 3g | Vitamin A: 132IU | Calcium: 85mg | Iron: 1mg