Easy Pancake Recipe
This easy pancake recipe delivers perfectly fluffy, tender pancakes every time with a simple one-bowl method and the key secrets of not overmixing the batter and letting it rest. Made with basic pantry staples like buttermilk, these pancakes come together in under 30 minutes and are endlessly customizable with chocolate chips, blueberries, or bananas. Kid-approved and freezer-friendly, they're ideal for busy mornings, weekend brunches, or even dinner.
Equipment
- Large mixing bowl - For dry ingredients
- Medium mixing bowl - For wet ingredients
- Whisk - Balloon whisk preferred
- Measuring cups and spoons
- Large griddle or non-stick skillet - 12-inch recommended
- Spatula - Wide, thin flexible turner
- Ladle or ¼ cup measuring cup - For portioning batter
- Electric griddle - (optional) for even temperature
- Cooling rack - (optional) for keeping warm
- Batter dispenser - (optional)
Ingredients
- 2 cups all-purpose flour - 250g; spoon and level for accuracy
- 2 tablespoons granulated sugar - 25g
- 2 teaspoons baking powder - 8g; use fresh
- 1 teaspoon baking soda - 5g; use fresh
- ½ teaspoon salt - 3g
- 2 cups buttermilk - 480ml; or substitute with milk + lemon juice/vinegar
- 2 large eggs - room temperature
- ¼ cup melted butter - 60ml, cooled slightly
- 1 teaspoon vanilla extract - 5ml
Optional Add-ins
- ½ cup fresh blueberries - or frozen (unthawed), chocolate chips, or sliced bananas
For Serving
- pure maple syrup
- butter - for topping
- fresh berries - strawberries, raspberries, etc.
- sliced bananas
- whipped cream
- Nutella
Instructions
- Prepare ingredients and let them come to room temperature. Measure everything and set up your griddle.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center.
- In a medium bowl, whisk the eggs, then add buttermilk, cooled melted butter, and vanilla until smooth.
- Pour wet ingredients into the well of dry ingredients. Gently fold with a spoon or spatula just until combined—batter should be lumpy. Rest for 5 minutes.
- Preheat griddle or skillet over medium heat. Test with water drops—it should sizzle and evaporate quickly. Lightly grease with butter or oil.
- Pour ¼ cup batter per pancake onto the griddle, leaving space between them. Cook undisturbed until bubbles form and pop on top and edges look set.
- Flip pancakes confidently with a spatula and cook the second side for 1-2 minutes until golden and firm. Keep warm in a 200°F oven if needed.
- Wipe griddle between batches if needed and adjust heat. Repeat until all batter is used.
Notes
- Don't overmix the batter—lumps are good for fluffy texture as they prevent gluten development.
- Let the batter rest 5 minutes to hydrate the flour and activate leavening.
- Use fresh baking powder and baking soda for maximum rise.
- Buttermilk substitute: Add 2 tbsp lemon juice or vinegar to 2 cups milk and let sit 5 minutes.
- Store leftovers in the fridge up to 5 days or freeze up to 3 months.
- Reheat in toaster, microwave, or oven—avoid stacking to prevent sogginess.
- Customize with add-ins like blueberries, chocolate chips, or bananas after mixing.
- Test pan temperature: Water should sizzle and evaporate in 2-3 seconds.
- Flip only once and don't press down to keep air pockets intact.
- Batter can be made ahead and refrigerated up to 24 hours.
Nutrition
Serving: 2pancakesCalories: 320kcalCarbohydrates: 48gProtein: 10gFat: 10gSaturated Fat: 6gCholesterol: 110mgSodium: 680mgFiber: 1gSugar: 10g
Tried this recipe?Let us know how it was!