Basic Milk Pancakes
Ingredients
Tap the ingredients you have on hand
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder (missing)missing
- 1/2 teaspoon baking soda (missing)missing
- 1/4 teaspoon salt
- 1 large egg
- 1 cup milk
- 2 tablespoons melted butter (for batter)
- 1 tablespoon butter (for cooking)
Instructions
- 1
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- 2
In a separate bowl, whisk together egg, milk, and melted butter.
- 3
Pour the wet ingredients into the dry ingredients and mix until just combined (lumps are okay).
- 4
Heat a lightly buttered griddle or non-stick pan over medium heat.
- 5
Pour about 1/4 cup of batter per pancake onto the griddle.
- 6
Cook for 2-3 minutes per side, or until golden brown and bubbles appear on the surface.
- 7
Serve warm.
About this recipe
Craving a comforting breakfast that feels a little special without demanding extra effort? These homemade pancakes, light and fluffy, fit the bill perfectly. They're a timeless American classic, ideal for weekend brunch, a quick weeknight 'brinner', or simply a cozy start to any day. This simple pancake recipe delivers that satisfying diner-style stack right to your kitchen table.
These easy milk pancakes are incredibly versatile. You can whip up a batch in under 30 minutes, making them a fantastic option for busy mornings or when you're looking for a delightful treat. Get ready to enjoy the ultimate comfort food that's always a crowd-pleaser.
The story behind it
The pancake has a rich history, with flatbreads dating back centuries across many cultures. However, the American pancake, often made with buttermilk or milk and leavened with baking powder or soda, really hit its stride in the 19th century. They became a breakfast staple, a symbol of American homestyle cooking, frequently served with maple syrup and fresh fruit, evolving into the beloved dish we enjoy today.
Chef's tips
- 1Do not overmix the batter; a few lumps are desirable for tender pancakes.
- 2Allow the batter to rest for 5-10 minutes before cooking to activate the leavening agents.
- 3Use a non-stick pan or a lightly greased griddle over medium heat for even browning.
- 4Flip the pancakes when bubbles appear on the surface and the edges look set.
- 5Keep cooked pancakes warm in a low oven while you finish the rest of the batch.
Ways to make it your own
Fold in a half cup of fresh or frozen blueberries or sliced strawberries to the batter for a fruity twist.
Add a quarter cup of mini chocolate chips to the batter for a sweet indulgence kids and adults will love.
Substitute half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor and added fiber.
Whisk in a quarter teaspoon of ground cinnamon or nutmeg with the dry ingredients for a warm, aromatic flavor.
Frequently asked
How do I make pancakes fluffy?+
To achieve fluffy pancakes, avoid overmixing the batter and allow it to rest for a few minutes before cooking to give the leavening agents time to work.
Can I substitute milk in this recipe?+
Yes, you can substitute whole milk with buttermilk for a tangier, even more tender pancake, or use a non-dairy milk alternative like almond or oat milk.
What is the best way to store leftover pancakes?+
Store cooled leftover pancakes in an airtight container in the refrigerator for up to 3 days, or freeze them layered with parchment paper for longer storage.
Why are my pancakes sticking to the pan?+
Pancakes often stick if the pan is not hot enough, not properly greased, or if you are trying to flip them too soon before they are set.
Is it possible to make this batter ahead of time?+
While it is best to cook the batter fresh, you can prepare the dry ingredients ahead of time and store them, then mix with wet ingredients just before cooking.