Classic Pancakes
Let’s be honest—there’s something downright magical about pancakes. They’re warm, fluffy, buttery, and have an almost universal appeal.
Whether it’s a slow Sunday morning, a special birthday breakfast, or a “breakfast for dinner” kind of night, classic pancakes never fail to bring comfort to the table. They’re the kind of food that makes you feel like a kid again, flipping them on the griddle while eagerly waiting for that golden-brown perfection.
I love this recipe because it strikes the perfect balance between soft and fluffy with a hint of crispness on the edges. It’s a no-fail, fuss-free pancake recipe that delivers every single time.
Whether you’re a pancake purist or someone who loves to pile on fruit, syrup, and a ridiculous amount of whipped cream, these pancakes are the perfect base for all your breakfast dreams.
Great for lazy weekends, brunch gatherings, or impressing overnight guests (without looking like you tried too hard), these classic pancakes are a must-know recipe.
If you love a hearty, satisfying breakfast that feels like a warm hug on a plate, you’ll want to bookmark this one.
A Short Stack of Pancake History
Pancakes have been around for centuries—like, way before brunch was even a thing. In fact, some of the earliest pancakes date back to Ancient Greece and Rome, where they were made with simple ingredients like wheat flour, olive oil, honey, and curdled milk.
Even earlier than that, archaeologists found evidence of pancake-like food in the stomach of Ötzi the Iceman, a 5,300-year-old mummy discovered in the Alps. So yeah, pancakes have been fueling humans for a long time!
The version we know and love today—fluffy and slightly sweet—really took off in North America. By the 19th century, cookbooks were filled with recipes that included baking powder, giving us that signature rise.
Over time, pancakes became a breakfast staple, particularly in the U.S. and Canada, where they’re often served with maple syrup (another delicious historical gem, courtesy of Indigenous peoples in North America).
Fun fact: In some cultures, pancakes aren’t just for breakfast – In the UK, Pancake Day (Shrove Tuesday) is a beloved tradition where people whip up thin, crepe-like pancakes before Lent.
Meanwhile, in Japan, okonomiyaki—a savory pancake—takes center stage at dinner. No matter where you go, pancakes in some form are loved worldwide!
Ingredients You’ll Need
- 1 ½ cups (190g) all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups (300ml) milk
- 1 egg
- 3 tablespoons (45g) unsalted butter, melted
- 1 teaspoon vanilla extract (optional, but recommended)
Ingredient Breakdown: Why These Matter
- Flour – The backbone of the pancake, providing structure. All-purpose flour works best for a balanced texture—not too dense, not too delicate.
- Baking Powder – The magic ingredient that makes your pancakes rise! It creates tiny bubbles, giving you that fluffy, airy texture.
- Salt – Enhances the overall flavor and balances out the sweetness. Don’t skip it!
- Sugar – A little sweetness helps give the pancakes that subtle caramelized flavor when cooked.
- Milk – Adds moisture and contributes to the batter’s consistency. Whole milk gives the best results, but you can substitute with non-dairy alternatives.
- Egg – Helps bind everything together and adds richness. A room-temperature egg blends better into the batter.
- Butter – Provides that delicious, slightly nutty, buttery flavor and keeps the pancakes tender. Melt it before adding.
- Vanilla Extract – This is optional, but it adds a warm, subtle depth to the flavor.
How to Make Classic Pancakes: Step-by-Step Guide
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. This ensures even distribution of the leavening agents, so your pancakes rise consistently. Pro tip: If you have a sifter, use it! Sifting aerates the flour and makes for even fluffier pancakes.
2. Whisk the Wet Ingredients
In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract (if using). Whisk until everything is well combined. The butter should be melted but not too hot—otherwise, it might cook the egg.
3. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The key word here is gently! Overmixing will lead to dense, chewy pancakes instead of light and fluffy ones. A few lumps in the batter? Totally fine! They’ll work themselves out as the pancakes cook.
4. Let the Batter Rest (Optional but Worth It!)
If you have 5-10 minutes to spare, let the batter sit. This allows the flour to fully absorb the liquid, leading to a better texture. In the meantime, preheat your pan.
5. Heat the Pan or Griddle
Use a non-stick pan or a griddle over medium heat. To check if it’s ready, flick a few drops of water onto the surface—if they sizzle and evaporate quickly, you’re good to go. Lightly grease the pan with butter or oil (but don’t overdo it—too much fat can make pancakes too crispy).
6. Cook the Pancakes
Scoop about ¼ cup of batter onto the pan for each pancake. Cook until you see bubbles forming on the surface and the edges start to look set—this takes about 2-3 minutes. Flip carefully using a spatula and cook for another 1-2 minutes until golden brown. Avoid pressing down on the pancakes—it won’t make them cook faster, just denser!
7. Keep Warm (If Needed)
If making a big batch, keep cooked pancakes warm in a 200°F (90°C) oven on a baking sheet. This keeps them fluffy while you finish cooking.
8. Serve and Enjoy!
Stack them up, drown them in maple syrup, and top with butter, fruit, whipped cream, or whatever makes you happy. Best served immediately!
Tips for the Best Pancakes Every Time
✅ Don’t overmix the batter – A lumpy batter = fluffier pancakes!
✅ Use fresh baking powder – Old baking powder won’t give your pancakes the rise they deserve.
✅ Low and slow is key – Cooking over medium heat prevents burned outsides and raw insides.
✅ Customize your mix-ins – Try adding blueberries, chocolate chips, or cinnamon for variety!
✅ Make ahead – Leftover pancakes can be frozen and reheated in the toaster for quick breakfasts.
Classic Pancakes Recipe
Classic Pancakes
Ingredients
- 1 ½ cups 190g all-purpose flour
- 3 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1 ¼ cups 300ml milk
- 1 egg
- 3 tablespoons 45g unsalted butter, melted
- 1 teaspoon vanilla extract optional
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. This helps evenly distribute the baking powder for a consistent rise.
- In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Whisk until fully combined.
- Pour the wet ingredients into the dry ingredients.
- Gently stir until just combined—don’t overmix! The batter will be slightly lumpy, which is normal.
- Let the Batter Rest (Optional but Recommended): Let the batter sit for 5-10 minutes while you heat your pan. This allows the flour to absorb the liquid, making the pancakes fluffier.
- Place a non-stick pan or griddle over medium heat. Lightly grease with butter or oil. To check if it’s hot enough, sprinkle a few drops of water onto the surface—if they sizzle, the pan is ready.
- Pour about ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles appear on the surface and the edges look set (about 2-3 minutes).
- Flip carefully with a spatula and cook for another 1-2 minutes until golden brown.
- Avoid pressing down on the pancakes—this keeps them fluffy!
- If making a big batch, keep cooked pancakes warm in a 200°F (90°C) oven on a baking sheet while finishing the rest.
- Stack your pancakes, add butter, drizzle with maple syrup, and enjoy! You can also top them with fresh fruit, whipped cream, or even chocolate chips for extra indulgence.
Notes
Tips for Success:
✅ Don’t overmix the batter—a few lumps are fine! ✅ Use fresh baking powder for the best rise. ✅ Low and slow cooking prevents burnt outsides and undercooked insides. ✅ Freeze leftovers and reheat in the toaster for an easy breakfast.Pin this post for later!
