Pancake Recipe
A quick and easy recipe for golden, fluffy pancakes perfect for breakfast or brunch. Made with simple pantry staples, these pancakes are customizable and ready in under 20 minutes!
Ingredients
- 1 cup all-purpose flour or whole wheat flour
- 1 tbsp sugar or brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 large egg or flax egg: 1 tbsp ground flaxseed + 3 tbsp water
- 1 cup milk or plant-based milk like almond or oat
- 2 tbsp unsalted butter melted (or vegetable oil)
- 1 tsp vanilla extract optional
- Butter or oil for greasing the pan
Instructions
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until smooth.
- Make the batter: Pour wet ingredients into dry ingredients. Stir gently until just combined—lumps are okay. Let batter rest for 5 minutes.
- Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Cook pancakes: Pour 1/4 cup batter per pancake onto the hot pan. Cook for 2-3 minutes until bubbles form and edges set. Flip and cook for 1-2 minutes until golden.
- Serve: Stack pancakes and top with maple syrup, fruit, or whipped cream.
Notes
Recipe Notes & Tips
- Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Make it vegan: Use a flax egg and plant-based milk, and swap butter for oil.
- Add-ins: Stir in 1/2 cup blueberries, chocolate chips, or chopped nuts for variety.
- Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Make it sweeter: Increase sugar to 2 tbsp or add a pinch of cinnamon for warmth.