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A tall stack of fluffy pancakes drizzled with maple syrup and dusted with powdered sugar, illustrating the Best Pancake Recipe.

Best Pancake Recipe

This recipe is for busy families seeking a quick, nutritious, and kid-friendly breakfast. It honors family traditions while fitting into hectic mornings, making mealtime a moment to bond.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 8 pancakes
Course: Breakfast
Cuisine: American
Calories: 156
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose or plain flour
  • 1/4 cup granulated sugar or sweetener
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 3/4 cups milk
  • 1/4 cup butter, slightly cooled melted
  • 2 teaspoons pure vanilla extract
  • 1 large egg

Equipment

  • Large bowl
  • Wire whisk
  • Nonstick pan or griddle
  • Spatula

Method
 

  1. Combine the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large bowl. Make a well in the center.
  2. Add the milk, slightly cooled melted butter, vanilla, and egg into the well. Whisk the wet ingredients together first before slowly folding them into the dry ingredients.
  3. Mix until smooth. A few lumps are acceptable.
  4. Set the batter aside to rest while you heat your pan or griddle.
  5. Heat a nonstick pan or griddle over low-medium heat. Lightly grease the pan with a little butter.
  6. Pour ¼ cup of batter onto the pan. Gently spread it into a round shape using the back of your ladle or measuring cup.
  7. When the underside is golden and bubbles appear on the surface, flip the pancake with a spatula. Cook until golden on the second side. Repeat with the remaining batter.
  8. Serve with honey, maple syrup, fruit, ice cream, frozen yogurt, or plain.

Nutrition

Calories: 156kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 30mgSodium: 311mgPotassium: 84mgFiber: 1gSugar: 6gVitamin A: 198IUCalcium: 129mgIron: 1mg

Notes

For fluffier pancakes, you can add baking soda. For every cup of flour, add 1/8 of a teaspoon of baking soda. If you use self-raising flour (for Australian readers), remove the baking soda completely and use 1 teaspoon of baking powder per 1 cup of flour.
Use a measuring cup to pour your batter for pancakes of equal size. I usually use ladles that measure ¼ cup or ⅓ cup of batter for each pancake.

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