Basic Everyday Pancakes
Enjoy easy, everyday pancakes with butter and maple syrup. If you’re looking for a basic pancake recipe, this is an excellent choice!
by Diana Rattray
This everyday pancake recipe is the only one you’ll need. Add blueberries or other fruits to the batter or serve them with a homemade fruit syrup.
Did you know you can freeze pancakes? Just separate them with wax paper or parchment paper so they won’t stick to each other. When you are ready to heat them, pop them in the toaster or cook them on the griddle.
For extra fluffy pancakes, beat the egg whites separately and fold them into the batter before you cook them.
If you are looking for something a little different, you might want to try these buttermilk cornmeal pancakes or these delicious blueberry pancakes. Pumpkin pecan pancakes are perfect for fall breakfasts. This convenient sheet pan pancake is a super option, and you can feed the whole family at once.
Everyday Pancakes
Ingredients
- 2 cups all-purpose flour, about 9 ounces
- 4 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 2 cups milk
- 3 tablespoons melted butter, or vegetable oil
- 2 large eggs
- oil, for griddle
Instructions
- In a bowl, combine the flour, sugar, salt, and baking powder; whisk to blend.
- In another bowl, whisk together the milk, melted butter, and eggs; add to the dry ingredients, stirring just until moistened. Do not over-mix the batter.
- Rub a large skillet or griddle with oil or shortening; heat over medium heat. Spoon about 3 tablespoons of batter onto the skillet for each pancake. Cook until you see that there are bubbles bursting around the edges of the pancakes, about 1 1/2 to 2 minutes. Flip carefully to cook the other side for about 1 1/2 to 2 minutes longer, or until browned.
- While cooking the remaining pancakes, stack pancakes on a heated platter or baking pan. Cover loosely with foil and keep warm in a warming drawer or a preheated 200 F oven. Serve the pancakes hot with butter and syrup.
