Everyday Pancakes

Why You’ll Love This Recipe

I love how this pancake recipe delivers fluffy, flavorful pancakes with minimal effort. The batter is ready in just a few minutes, and I can cook up a batch in the time it takes to brew my morning coffee. It’s also incredibly flexible—I can swap in different flours or fold in fruit for variety. Whether it’s a slow weekend or a busy weekday morning, these pancakes are always welcome at my table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Eggs

• Milk

• Butter or oil (for the pan)

• Optional: sugar, fruit (like blueberries or bananas), or spices (like cinnamon)

directions

1. I start by whisking together the dry ingredients—flour, baking powder, salt (and sugar, if using)—in a large bowl.

2. In a separate bowl, I beat the eggs and mix in the milk until combined.

3. I pour the wet ingredients into the dry and stir just until everything is incorporated, being careful not to overmix.

4. I heat a nonstick skillet or griddle over medium heat and lightly grease it with butter or oil.

5. Using about 1/4 cup of batter per pancake, I pour it onto the hot surface.

6. I cook the pancakes until bubbles form on the surface and the edges look set, about 2–3 minutes, then flip and cook the other side until golden brown.

7. I keep the pancakes warm in a low oven while I finish the batch, then serve immediately with my favorite toppings.

Servings and timing

This recipe makes about 8 pancakes, enough to serve 2–4 people depending on appetite. It takes about 5 minutes to prep and 15 minutes to cook.

Variations

Sometimes I use whole wheat flour or a mix of buckwheat and all-purpose flour for a nuttier flavor. I also like folding in blueberries, chopped bananas, or even a handful of chocolate chips. For extra fluffiness, I separate the eggs, beat the whites to soft peaks, and fold them in at the end.

storage/reheating

Leftover pancakes store well in the fridge for up to 3 days or in the freezer for up to a month. I reheat them in a toaster or warm oven to keep the outside slightly crisp and the inside soft. I avoid the microwave, which can make them rubbery.

FAQs

Can I make the batter ahead of time?

Yes, I often mix the batter the night before and store it in the fridge. I give it a quick stir in the morning and it’s ready to go. The pancakes may be a little less fluffy, but still delicious.

Can I make this recipe dairy-free?

Absolutely. I use plant-based milk like almond or oat milk, and swap the butter for oil or vegan butter without any issues.

What’s the best way to keep pancakes warm?

I place them on a baking sheet in a 200°F oven while I finish cooking the rest. It keeps them warm without drying them out.

Why are my pancakes flat?

If my pancakes come out flat, I check that my baking powder is fresh and that I haven’t overmixed the batter. Both can affect how much the pancakes rise.

Can I double the recipe?

Yes, I double or triple this recipe often when I’m feeding a crowd. The cooking time remains the same per batch.

Conclusion

These everyday pancakes are a perfect example of how a few simple ingredients can come together to create something comforting and satisfying. Whether I keep them classic or dress them up with add-ins and toppings, this recipe is always a hit in my home. It’s a reliable breakfast I can whip up anytime—and it never fails to please.

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