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A simple and easy Pancake Recipe that gives you soft and fluffy pancakes every time! You only need a few pantry ingredients and about 15 minutes. Get your brunch on with this amazing pancake recipe.
This is my go-to, fail-proof, always delicious Pancake Recipe. Pancakes are some of the simplest things you can make, but so many recipes online get it wrong. I like mine slightly sweet with just the right amount of leavening so it doesn’t taste bitter and a batter slightly on the thicker side so I can pour and shape my pancakes into circles and have them puff up and be the fluffy pancake clouds that I’ve come to love every Saturday morning.
The beauty of pancakes is they are filling, simple to make and we all have these ingredients on hand nearly 24/7. All are pantry staples:
- All-Purpose Flour – this fills out most of the pancakes.
- Baking Powder – a leavening agent.
- Baking Soda – hello fluffy pancakes, another ingredient to help raise.
- Granulated Sugar – to sweeten.
- Salt – to balance the sweet and other flavors.
- Egg – for structure.
- Butter – melted, or canola oil. This is for flavor.
- Cold Water – this helps bring all of the dry ingredients.
Pancake Recipe Secret Ingredient
This full ingredients list within my pancake recipe card will look completely familiar with the possible exception of my secret ingredient: dry milk powder.
I know that seems like an unnecessary ingredient, especially if you’d prefer to just use plain old *liquid* milk, but I’m telling you, instant dry milk powder is the magical ingredient that makes these pancakes taste better than all the rest. It adds a smoothness or almost a richness you just don’t get otherwise.
How to Make Pancakes
You are only 15 minutes and a few simple steps away from some seriously tasty pancakes! Here’s how to make them:
In a large bowl, whisk all dry ingredients together until well combined.
Create a well in the center and add in the egg, butter, and water. Whisk well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour.
Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides. Serve with butter and maple syrup and enjoy!
This recipe will yield about 12-4 inch pancakes. Enough to feed my family of 5. Depending on how thick or thin you make the batter, this number will vary slightly. We use a 1/4 cup measure for consistency.
Homemade Pancakes 101
Use a nonstick skillet. The easiest way to cook these pancakes is by frying them up in a nonstick skillet. You can start out buttering it well, but after a few pancakes have been fried, use the hot, dry pan to get even golden pancakes. (See photos in this post for examples of what this should look like.)
Use butter. If you don’t care for that even, golden color, be sure to use lots of butter for frying. That buttery crust on a pancake just cannot be beaten!
Moderate the heat. Depending on your burner, you’ll want to keep the pan consistently over medium-low to medium heat. Not too hot so they burn and don’t cook in the center and not too cold that they never get any color. Every stove is different so if you’ve never made pancakes before, it might take a few tries to get the temperature where you want it but medium-low to medium is about right.
Jazz Up Your Pancakes
If you want to take your breakfast game to the next level, try some extra add-ins.
- For chocolate chip pancakes: My kids love pancakes on the weekend and chocolate chip pancakes are great for special occasions. I like to sprinkle 5-6 chocolate chips onto each pancake once I’ve poured it onto the pan before I flip.
- For blueberry pancakes: For a fruity twist, try the classic blueberry pancakes! Again, I use the same method as the chocolate chips and add the blueberries in once I’ve poured each individual pancake onto the hot pan.
- For banana pancakes: Mash 1 very ripe banana plus 1 teaspoon vanilla to listed pancake recipe and fold into the pancake batter before frying. Add chocolate chips for an extra sweet surprise.
- For citrus pancakes: Add in 1-2 teaspoons of orange or lemon zest to the pancake batter and fry as listed within the recipe card. Perfect addition for brunch.
- For buttermilk pancakes: Substitute the dried milk powder for buttermilk powder (found in most baking aisles across the country.)
If you’d like to have the dry, prepared pancake mix on hand to make this process even quicker, see this pancake recipe here for direction.
More Breakfast Recipes to Try!
- Cinnamon Roll Pancake Syrup
- Easy Blackberry Syrup
- How to Cook Bacon in the Oven
- Easy Homemade Breakfast Sausage
- The Best Crepe Recipe
Make sure to save this recipe for future pancake-making mornings! Printable recipe card is below.
Fluffy Pancake Recipe
- In a large bowl, whisk all dry ingredients together until well combined. Create a well in the center and add in the egg, butter, and water. Whisk well to create a mostly lump-free batter. If the batter is too thick for your liking, add in more water. If the batter is too thin, add more flour.
- Fry on a lightly buttered nonstick skillet over medium-low to medium heat until golden brown on both sides.
- Serve with butter and maple syrup.