by Diana Rattray
Who doesn’t love pancakes? This recipe produces about 6 to 8 classic pancakes, the perfect amount for two or three people. Feel free to scale the recipe up for a larger family.
If you are making a big batch, keep them warm in a 200 F oven until all of the pancakes are cooked and ready to eat.
Related:
This recipe for everyday pancakes makes a larger batch and are a little sweeter, but you can adjust the amount of sugar. Or try these top-rated buttermilk cornmeal pancakes. If you want to cook your pancakes all at once, this sheet pan pancake is the way to go.
PrintPerfect Fluffy Pancakes
Everyone loves a pancake breakfast! This is the perfect pancake recipe for 2 to 3 people, or double the recipe for a larger family.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Breakfast, Pancakes
Ingredients
Scale
- 1 cup all-purpose flour (4 1/2 ounces)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 large egg
- 3/4 to 1 cup milk
- 1 tablespoon melted butter
Instructions
- In a medium mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk to blend thoroughly.
- In a small bowl, whisk the egg with 3/4 cup of the milk.
- Add the egg and milk mixture to the dry ingredients along with the butter. Whisk until smooth. Add more milk in 1 tablespoon amounts until you have a fairly thick, but spreadable batter. You want the batter to spread on the griddle or skillet to about 1/4-inch thickness.
- Heat a small amount of vegetable oil over medium heat. Use a 1/4-cup measuring cup to scoop the batter onto the pan.
- Cook a pancake until bubbles appear over the top and the edges begin to look slightly dry.
- Flip the pancake and continue to cook until the bottom is golden brown.
