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

Easy Pancakes Recipe

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.