Easy Pancake Recipe

Course: Breakfast, brunch

Cuisine: American

Prep Time: 5

Cook Time: 5

Rest Time: 15

Total Time: 25

Servings:

Calories: 188kcal

Make perfect, fluffy, homemade pancakes from scratch with this basic recipe.

In a large bowl, whisk together dry ingredients.
2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon Kosher salt
In a separate bowl, whisk together all wet ingredients.
1 1/2 cups milk, 1 large egg, 2 tablespoons unsalted butter, 1 teaspoon pure vanilla extract
Pour wet ingredients into the dry ingredients and mix just until incorporated (don't over-mix). If adding mix-ins like chocolate chips or blueberries, gently fold them in here. Let the pancake batter rest for 15 minutes.
While the batter rests, heat a non-stick pan or griddle over medium heat. Coat with butter or oil if you don't have a non-stick surface.
Pour 1/4-1/2 cup of batter onto the heated pan. Let it cook for 1-2 minutes, or until bubbles start to form and "pop" on the surface of the batter.
Use a spatula to flip the pancake, and let it continue cooking until the bottom solidifies and browns. Promptly remove it from the pan and place on a plate.
Repeat until pancake batter is gone.

Storage Notes:

Storing Batter in the Fridge: Pour extra batter into an airtight container, and keep it in the refrigerator 2-4 days.
Storing Pancakes in the Fridge: Place them in an airtight container or resealable bag, and keep them in the refrigerator for up to 3 days.
Freezing Pancakes: Place them in a single layer on a parchment-lined baking tray, and freeze for about 1 hour. Then stack them in a freezer-safe bag or container, and freeze up to 3 months. If you skip the first step and stack to freeze, they will get stuck together, making it hard to reheat later.
Freezing Pancake Batter: Pour batter into a freezer-safe resealable bag, and make sure all air is removed as you seal it. Freeze it flat, and you can rearrange it once it’s fully frozen.