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Pancake
Sana Yousaf

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!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 10
Course: Breakfast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. Combine wet ingredients: In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until smooth.
  3. Make the batter: Pour wet ingredients into dry ingredients. Stir gently until just combined—lumps are okay. Let batter rest for 5 minutes.
  4. Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. 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.
  6. 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.

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