Best Breakfast Pancakes
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup plus 2 tablespoons milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- Vegetable oil, for cooking
Instructions
- Combine the flour, baking powder, sugar and salt in a bowl and mix well.
- Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.
- Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
- Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.
Reviews & Comments
Would you recommend freezing the batter or the already made pancake. Trying to think of how do make pancakes for 300 people!
- Ashley on June 26, 2017 Reply
That’s a lot of pancakes! I’d make the pancakes ahead and freeze them. They reheat nicely.
- Jenn on June 27, 2017 Reply
I made these last night for dinner while I was making your chocolate chunk cookies. I did use buttermilk in place of the milk and doubled the recipe. Easily doubled and they were amazing! Tender, tasty and downright the best pancake ever. Great job Jenn!
- Julie G. on June 23, 2017 Reply
Hands down the best pancakes! I’ve used this recipe several times and it hasn’t failed me. Thanks Jenn!
- Janet on June 22, 2017 Reply
Hi Jen! Would love to make these into chocolate pancakes – what adjustments would I need to make to allow for cocoa powder and melted chocolate in the batter?
THANKS :)
- Louise on May 25, 2017 Reply
Hi Louise, You could swap out 2 Tbsp. of the flour for cocoa powder. I wouldn’t suggest adding melted chocolate to the batter, but you could definitely add chocolate chips. LMK how they turn out!
- Jenn on May 26, 2017 Reply
Love this pancake recipe! So easy, delicious, and it’s become my go-to for breakfasts on the weekends. Ingredients are usually all in my fridge and it takes almost no time to throw it all together.
- Y. Davidson on May 11, 2017 Reply
Always perfect, always so simple. I take this same recipe and put the juice of half of a lemon in the milk before I use it. Instant buttermilk, then buttermilk pancakes.
- Margot C on May 3, 2017 Reply
- Maria Cavazos on February 2, 2016 Reply
These pancakes were ridiculous. Crispy edges, thick, fluffy. I loved the irregular shape they naturally took on from the thick, foamy batter. I cooked them in coconut oil for health and flavor. I have forwarded this to all of my friends. I may try buttermilk instead of milk next time just to see how it tastes, but I can’t imagine them being better. — For anyone who said they had runny batter, I’m thinking their baking powder was probably old. I used a fresh opened can and my batter was so thick with air, that it could not be poured. It was like scooping thick heavy foam. They were amazing.
- DD on February 1, 2016 Reply
These pancakes were AMAZING! I used shortening because I was out of butter but they still came out awesome! I’ve been looking for a pancake recipe for so long- all the others I’ve tried never seem to come out right. That being said, mine came out a tiny bit thin so I added some flour to thicken them up (But that may be because I used shortening instead of butter). Amazing would definitely recommend!
- Lauren on January 25, 2016 Reply
- Plant Powered Pediatrician on May 24, 2015 Reply
Absolutely loved these pancakes. I work at an iHop do I’m always eating their pancakes but these are soooo much fluffier and I’m so proud that k cooked them myself! I’m a young college student and learning how to cook on my own and I plan on using this recipe forever. Definitely give it a try!
- Kacey on May 14, 2015 Reply
These were absolutely amazing! I’d never had fluffy American-style pancakes before, but now I think I’ll make these all the time. I used butter to cook them instead of vegetable oil and I used a soup ladle to scoop them into the pan. I managed to get five large pancakes and a small one, so I’m not sure if this recipe is really enough for 6 to 8 pancakes (but perhaps I made mine too big). They were absolutely delicious and really fluffy and not too sweet at all. I usually don’t put any sugar in my pancakes and crepes, but I did this time, since the recipe demanded it, and I was pleasantly surprised. I don’t know how people manage to eat stacks of them, though. They are so satisfying that I only managed to have two of them. I served them with fruit (bananas and strawberries).
- studentbaker on May 10, 2015 Reply
I made your pancakes like 10mins ago..well! Well. my husband and son can’t get enough. your pancake recipe is the bomb..thanks for sharing it..love love it
- Kim on April 23, 2015 Reply
I had been meaning to try these for so long (I found it on yummly) & finally got around to making them today. I’m an amateur in the kitchen but these were sooo easy to make & tasted so so good. So crispy on the outside & soft on the inside. Definitely the best homemade pancakes I’ve ever tasted. Thank you so much for this.
- Trace on April 22, 2015 Reply
I needed a quick pancake recipe for dinner and these hit the spot, they were so light and fluffy (which I love) and I was tempted just to eat them on their own. My husband and kids loved them too! Thank you for a great recipe, I’ve tried so many and this is the best yet!
- Rachael Prebble on April 19, 2015 Reply
First comment is that it is unnecessary to usr 3/4 and 2 tablespoons of milk when you will be saying ” if batter too thick add milk” – no point. Second the batter was way too thick and i had to modify it by adding more milk and souring it with vinegar and to get more fluffiness so it reacts with baking powder as well. I definetly had to not work it too much. Not as fluffy as my other recipes. Will have to get a rating from my kids.
- Janusz on April 17, 2015 Reply
I would try these without vinegar first, and the reason the recipe called for milk was so that you wouldn’t have to add as much in the end. The batter may seem thick, but it since they turn out so soft, the thickness, I think, compliments the pancake!
- Abigail on February 28, 2016 Reply
Hey I know it says 6-8 pancakes, but the ingredients look quite small in the sense of amounts. Does anybody know if it actually makes 6-8?
- Sumaiyah on April 14, 2015 Reply
I find that I get 4 to 5 pancakes from he recipe. I make them in an 8″ omelet pan so they are not huge, either. It is a small amount of batter, so I double it when serving four people.
- Linda on August 4, 2015 Reply
These were really good. That is high praise from me; I am not a big pancake fan, unless they come from Original Pancake House (best I have ever had.) I have tried about a zillion scratch recipes, and this is the only one I have liked to date.
These are the closest to OHP so far and I will definitely make again. But if you could make an OPH copycat recipe…. that would be awesome!
- Betty on April 11, 2015 Reply
These pancakes were so lumpy, they didn’t cook all the way at all. They burned faster than they could cook. I have made pancakes so many times before and these were just a failure. Do not waste your time on these – I feel like I wasted a bunch of ingredients.
- Sydney on April 2, 2015 Reply
Hi Sydney, Sorry you had trouble with the pancakes. Sounds like they weren’t mixed well enough and your heat was too high.
- Jenn on April 2, 2015 Reply
I think you should give them another try, Sydney. I’ve been making pancakes for 45 years and these are by far the best I’ve ever made!
- Debbie on April 2, 2015 Reply
These were not the best pancakes. I think I’ll stick to my buttermilk pancakes recipe.
- mommylx on March 29, 2015 Reply
I first stumbled upon this site as I was looking for pancakes-from-scratch recipes in my Yummly app one evening about a year ago. My husband and I loved the end result and these are now the only pancakes we have in our house. Since then, I’ve tried many of your recipes and have never been disappointed.
These pancakes are perfect with Vermont maple syrup.
Of note, the first time I did these I didn’t have baking powder at home and instead used 1 tsp baking soda. This worked well, however I just went ahead and bought the baking powder for subsequent occasions.
- Sara on March 26, 2015 Reply
This is a fabulous pancake recipe! Very easy to whip up and so much better than any boxed batter! Just follow the steps and you will love the end result. You may even want to double the recipe because you’ll love the cakes so much!
- Julie spencer on March 21, 2015 Reply
Tried your pancake recipe.
It was delicious, and the whole family loved them.
Thanks.
- Lisa on March 21, 2015 Reply
- Karen on July 7, 2012 Reply
Ive never made homemade pancakes from scratch before until I came across your recipe. My daughter just loves pancakes! So for her cooking girl scout badge, I helped her make these. Literally the best pancakes… So big and fluffy! Both my daughter and I love the crispy edges. I’ve also added chocolate chips and blueberries…. Dee-lish. I’m never going back to box pancake mixes. )
- Crystal on June 21, 2012 Reply
This recipe is what my husband follows when I want pancakes! Spoiled, I know :) The only change we’ve made is to the flour. We do 1/2 c. whole wheat and 1/2 c. all purpose flour. Sneak some whole grains in there.
- Dani on June 20, 2012 Reply