There’s something comforting about the smell of pancakes cooking in the morning soft, golden circles soaking in butter and syrup. If you’ve been searching for the best pancake recipe, this one guarantees perfect results.
No complicated tools or fancy ingredients just a quick, tried-and-tested recipe that gives you fluffy pancakes every single time. Whether it’s for breakfast, brunch, or dessert, these pancakes bring a smile to every bite.
Ingredients
Simple pantry items, perfect texture:
| Ingredient | Quantity |
| All-purpose flour | 1 ½ cups |
| Baking powder | 3 ½ tsp |
| Sugar | 1 tbsp |
| Salt | ¼ tsp |
| Milk | 1 ¼ cups |
| Egg | 1 large |
| Butter (melted) | 3 tbsp |
| Vanilla extract | 1 tsp (optional) |
Tip: Replace milk with buttermilk for extra fluffiness.
Step-by-Step Method
1. Prepare Dry Ingredients
Whisk together flour, baking powder, sugar, and salt in a large mixing bowl. This ensures even rising.
2. Mix Wet Ingredients
In another bowl, beat the egg, then whisk in milk, melted butter, and vanilla.
3. Combine Both Mixtures
Carefully combine the wet ingredients with the dry, folding gently. Don’t over-stir small lumps make pancakes tender.
4. Let the Batter Rest
Allow the batter to sit for 8–10 minutes so the baking powder activates.
5. Cook Your Pancakes
Heat a lightly greased non-stick pan on medium flame. Pour about ¼ cup batter for each pancake.
When bubbles appear on the surface, flip carefully and cook until both sides are golden.
6. Serve Hot
Top with butter, honey, or maple syrup and enjoy!
Variations
- Banana Pancakes: Mash a ripe banana into the batter for natural sweetness.
- Blueberry Burst: Add fresh or frozen blueberries before cooking.
- Chocolate Dream: Mix in chocolate chips and drizzle Nutella on top.
- Healthy Twist: Swap half the flour for oats and use honey instead of sugar.
Pro Tips
Use fresh baking powder old powder means flat pancakes.
Keep heat medium, not high.
Flip once; too many flips make them dense.
Clean pan between batches for an even color.
Serving Ideas
- Classic butter + maple syrup
- Yogurt and strawberries
- Peanut butter + banana slices
- Caramel + toasted nuts
Storage & Reheating
- Fridge: Store in an airtight box for 3 days.
- Freezer: Stack with baking paper, freeze up to 2 months.
- Reheat: Warm in toaster or pan stays fluffy!
Nutrition (per serving)
| Nutrient | Amount |
| Calories | 210 |
| Carbs | 28 g |
| Protein | 6 g |
| Fat | 7 g |
| Sugar | 4 g |
Conclusion
This best pancake recipe proves that amazing breakfasts don’t need complicated steps. Every pancake turns out soft, golden, and full of buttery flavor. Once you try this homemade version, boxed mixes will be history.
So grab your bowl, heat the pan, and make mornings special with this simple yet perfect recipe.
FAQs
1. Can I make pancakes without eggs?
Yes use ¼ cup applesauce or mashed banana instead.
2. Can I prepare batter a day ahead?
Absolutely. Store in the fridge overnight and stir lightly before using.
3. Why are my pancakes heavy?
Usually from overmixing or expired baking powder use a gentle hand.
4. What oil is best for pancakes?
Butter gives flavor, but light vegetable oil also works great.
5. How can I make them healthier?
Use whole wheat flour, honey, or oats instead of refined sugar and flour.