Introduction
Few breakfast dishes are as timeless and comforting as Classic Pancakes. Soft, fluffy, and golden brown, pancakes have been a beloved staple in kitchens worldwide for generations. This dish perfectly balances simplicity and indulgence, offering a warm and hearty start to your day. Whether drizzled with maple syrup, topped with fresh fruits, or enjoyed plain with a pat of butter, classic pancakes never fail to bring joy to the table.
They’re also highly customizable—you can make them sweet or savory, thick or thin, simple or fancy. No matter the variation, the base recipe remains the same: a humble mixture of flour, eggs, milk, and a little leavening agent that transforms into a light and airy breakfast treat.
Why I Love This Recipe
I love this recipe because it’s reliable, simple, and endlessly versatile. Every bite feels like a warm hug—soft inside, lightly crisp at the edges, and perfect for soaking up syrup or spreads.
Another reason I adore these pancakes is the nostalgia attached to them. They remind me of lazy weekend mornings, family breakfasts, or holiday traditions. Plus, they’re quick to whip up with everyday ingredients you probably already have in your pantry.
Why It’s a Must-Try Dish
Classic pancakes are a must-try because:
- They’re universally loved—kids and adults alike can’t resist them.
- They’re budget-friendly, requiring only simple, pantry staples.
- They’re quick to make—you can enjoy them in less than 30 minutes.
- They’re customizable—top or fill them with fruits, chocolate, or nuts to suit your taste.
If you’re new to cooking or want to impress your loved ones, classic pancakes are a no-fail dish that will always turn out delicious.
Preparation and Cooking Time
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Servings and Nutrition
- Servings: 4 (makes about 8 pancakes)
- Calories per serving: ~210 kcal (without toppings)
Course and Cuisine
- Course: Breakfast / Brunch
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tbsp unsalted butter, melted (plus more for cooking)
- 1 tsp vanilla extract (optional)
Cooking Directions
Step-by-Step Preparation Method
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
- Combine: Pour wet ingredients into the dry ingredients. Gently stir until just combined (batter should be slightly lumpy—do not overmix).
- Heat skillet/griddle: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
- Cook pancakes: Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set (about 2 minutes). Flip and cook the other side until golden brown (1–2 minutes).
- Repeat: Continue with remaining batter, greasing the skillet as needed.
- Serve: Stack pancakes on a plate and serve warm with your favorite toppings.
How to Serve
- Classic style with butter and maple syrup
- Topped with fresh berries, bananas, or peaches
- With whipped cream, Nutella, or peanut butter
- As a savory twist with fried eggs and bacon
Recipe Tips
- Do not overmix the batter—lumps keep pancakes fluffy.
- Use medium heat; too high will burn the outside before the inside cooks.
- Rest the batter for 5 minutes before cooking for even fluffier pancakes.
- Keep pancakes warm in a 200°F (95°C) oven until ready to serve.
Variations
- Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Mix in ¼ cup mini chocolate chips.
- Banana Pancakes: Replace half of the milk with mashed ripe banana.
- Whole Wheat Pancakes: Swap half the all-purpose flour with whole wheat flour for a heartier texture.
- Vegan Pancakes: Use almond milk and replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
Freezing and Storage
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Place cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They last up to 2 months. Reheat in the toaster or microwave.
Special Equipment Needed
- Mixing bowls
- Whisk
- Nonstick skillet or griddle
- Spatula
Conclusion
Classic Pancakes are more than just a breakfast—they’re a tradition, a comfort, and a dish that always delivers happiness. With their soft, fluffy texture and customizable nature, they’re perfect for weekday mornings, weekend brunches, or special occasions. Once you master this easy recipe, you’ll never need a boxed mix again.
Classic Pancakes
Description
Few breakfast dishes are as timeless and comforting as Classic Pancakes. Soft, fluffy, and golden brown, pancakes have been a beloved staple in kitchens worldwide for generations.
Ingredients
Instructions
-
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
-
Mix wet ingredients: In another bowl, whisk together milk, egg, melted butter, and vanilla extract.
-
Combine: Pour wet ingredients into the dry ingredients. Gently stir until just combined (batter should be slightly lumpy—do not overmix).
-
Heat skillet/griddle: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter.
-
Cook pancakes: Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles form on the surface and edges look set (about 2 minutes). Flip and cook the other side until golden brown (1–2 minutes).
-
Repeat: Continue with remaining batter, greasing the skillet as needed.
-
Serve: Stack pancakes on a plate and serve warm with your favorite toppings.
