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few pancakes placed on a plate, topped with berries and pancake syrup already poured ready to eat

Easy Pancakes Recipe

2 from 1 vote
Make soft, fluffy pancakes every time with this easy recipe. Includes gluten‑free, vegan, kid‑friendly options, toppings, and storage tips for any morning.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 10 pancakes (size may avry)
Course: Breakfast, Lunch
Cuisine: American, Canadian
Calories: 118
Ingredients Method

Ingredients
  

  • 1 cup all‑purpose flour
  • ¼ cup granulated sugar
  • 1 ½ tbsp baking powder
  • ⅓ tsp salt
  • 1 cup 2% milk warm, not boiled
  • 3 tbsp unsalted butter softened
  • 1 large egg room temperature
  • 1 tsp vanilla extract

Method
 

Step 1 — Mix the Dry Ingredients + Mix the Wet Ingredients
  1. Dry Ingredients: Sift flour, sugar, baking powder, and salt into a bowl. Set aside.
  2. Wet Ingredients: Beat the egg in a separate bowl. Add butter, milk, and vanilla. Whisk until smooth.
  3. Add dry ingredients gradually into the wet mixture. Gently fold with a spatula until a batter forms. A few small lumps are perfectly fine.
Notes — Adjust Batter Consistency (If Needed)
  1. Too thick → add milk 1 tbsp at a time
  2. Too thin → add flour 1 tbsp at a time
Step 2 — Heat the Pan
  1. Preheat a skillet or griddle to 375°F (medium‑high).
  2. Test with a sprinkle of water — it should sizzle.
  3. Brush lightly with butter or oil.
Step 3 — Cook the Pancakes
  1. Scoop batter onto the pan.
  2. Let it settle into a circle.
  3. When bubbles form and edges look set, flip.
  4. Cook 1–2 minutes on the second side until golden.