Pancakes Recipe

Nothing compares to a stack of fluffy, golden, homemade pancakesespecially when they're quickly made and ready for all kinds of toppings or additions.

Level: Easy
Yield: 4 servings
Nutritional Analysis Per Serving: Calories 369 | Total Fat 14 g | Saturated Fat 8 g | Carbohydrates 50 g | Dietary Fiber 1 g | Sugar 14 g | Protein 10 g | Cholesterol 124 mg | Sodium 400 mg
Total Time: 22 minutes
Prep Time: 10 minutes
Cook Time: 12 minutes

With this easy recipe from Recipe Iseasy Kitchen, you can whisk, flip, and present a golden, fluffy stack of pancakes in roughly 20 minutes. Once you master making pancakes from scratch, you can experiment by swapping flours, adding flavors, or mixing in extras. Here's how to quickly get the breakfast you're craving on the table.

How to Make Pancakes Like a Professional

Are your pancakes flat or sticking to the pan? Master these clear steps to make perfectly fluffy pancakes every time:

Use room temperature eggs and milk. When these ingredients are neither cold nor warm, they blend better and hold air more effectively, resulting in fluffier pancakes.
Stop mixing the batter immediately. Over-whisking deflates the batter and makes pancakes dense instead of light and airy. Mix just until all wet and dry ingredients come together.
Give your pancakes enough space on the cooking surface. Overlapping pancakes cook unevenly and are tricky to flip. Cook two or three pancakes at once, using about 1/4-cup batter for each, depending on your pan size.
Flip at the right moment. When small bubbles appear on the top of the uncooked side and the bottom is golden, flip quickly and confidently with a spatula.
Add extra butter to the pan as you go. When the cooking surface begins to dry, add a bit more butter. Melted butter adds rich flavor and helps with flipping.
Incorporate toppings during cooking. Have your fruit sliced or nuts chopped in advance. Sprinkle a few pieces onto each pancake after bubbles start to form on the surface, then flip and cook for an additional minute.

Variations on the Basic Pancakes Recipe

Easily customize this base recipe to create delicious versions:

Banana Pancakes: Slice 3 ripe bananas into 1/3-inch pieces. Press 4 to 5 banana slices onto the top of each pancake after bubbles appear.
Blueberry Pancakes: Add 3/4 cup blueberries. Press 5 to 7 blueberries into the top of each pancake while they cook.
Chocolate Pancakes: Replace 1/2 cup of flour with 1/2 cup cocoa powder for a chocolate twist.
Chocolate Chip Pancakes: Use 3/4 cup chocolate chips, sprinkling 5 to 7 chips on top of each pancake as they cook.

Ingredients

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
2 large eggs, room temperature
1 1/4 cups milk, room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons unsalted butter, plus more as needed

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
In a separate bowl, beat the eggs, then whisk in the milk and vanilla extract.
Melt the butter in a large cast-iron skillet or griddle over medium heat.
Whisk the melted butter into the milk mixture. Add the wet ingredients to the dry mix and whisk just until a thick batter forms. Avoid overmixing.
Maintain medium heat on the skillet. Pour about 1/4 cup of batter per pancake onto the skillet, spacing them evenly. Cook until bubbles form on the surface and the bottoms turn golden, about 2 minutes. Flip and cook another minute. Serve immediately or keep warm on a covered platter. Add butter to the skillet as needed for cooking remaining batter.
To add fruit or other toppings: once bubbles form on the surface, sprinkle sliced or chopped fruit, chocolate chips, or nuts onto each pancake. Flip carefully and cook for about 1 more minute.

How to Reheat Pancakes

Store cooked pancakes (without syrup or jam) in an airtight container in the fridge for up to one week. To warm them, arrange pancakes in a single layer on a baking sheet, cover loosely with foil, and bake at 350F for 3 to 4 minutes.

If you just need to reheat one or two pancakes and prefer not to use the oven, use a toaster on its lightest setting. Check after 60 to 90 seconds to avoid burning. Note: This toaster method is only safe for plain pancakes; fruit or added ingredients can melt and cause issues.

Can Pancakes Be Frozen?

Yes, fully cooked pancakes freeze well for later use. Lay the cooled pancakes flat on a baking sheet without overlapping and freeze for about 3 hours. After freezing, wrap them tightly in plastic wrap and then in foil. Store in the freezer for up to 3 weeks. To thaw, leave them in the fridge overnight and reheat in a preheated 350F oven.

Freezing pancake batter is not recommended since the air bubbles from leavening deflate over time, resulting in flat pancakes rather than light and fluffy ones.