Classic Pancakes
Classic Pancakes cook up fluffy and tender with a lightly tangy batter, a hot griddle, and just enough mixing to keep the texture soft.
About This Recipe
Classic Pancakes are best when the batter is mixed gently and cooked on a steady, evenly heated surface.
A few small lumps are fine; overmixing is what makes pancakes tough instead of fluffy.
Ingredients
- ✓1 1/2 cups all-purpose flour
- ✓2 tablespoons granulated sugar
- ✓2 teaspoons baking powder
- ✓1 teaspoon baking soda
- ✓1/2 teaspoon salt
- ✓1 cup milk or buttermilk
- ✓2 eggs
- ✓1/4 cup melted butter
Ingredient Notes
- Buttermilk: Buttermilk adds tang and helps create a tender pancake.
- Flour: Measure gently so the batter does not become heavy.
- Leavening: Fresh baking powder or baking soda gives the pancakes lift.
- Griddle Heat: Medium heat lets the centers cook before the bottoms get too dark.
Instructions
- 1
In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- 2
Whisk in 1 cup milk or buttermilk, 2 eggs, and 1/4 cup melted butter until just combined. Do not overmix; some lumps are okay.
- 3
Preheat a flat griddle or nonstick skillet over medium-high heat.
- 4
Scoop about ¼ cup of batter onto the griddle for each pancake.
- 5
Cook until bubbles form on the surface, then flip carefully. Cook the other side until golden brown.
- 6
Serve hot with syrup, fresh fruit, or your favorite toppings.
Katy’s Kitchen Tips
- Rest the batter for a few minutes before cooking.
- Flip when bubbles form and the edges look set.
- Wipe the skillet between batches if butter starts to brown too much.
- Keep cooked pancakes warm in a low oven.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Classic Pancakes
Serve Classic Pancakes with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Refrigerate leftover pancakes for up to 3 days.
Freeze in a single layer, then reheat in a toaster or warm oven.
Common Mistakes to Avoid
- Overmixing: Smooth batter often means tough pancakes.
- Heat too high: The outside browns before the center cooks.
- Flipping too early: Wait for bubbles and set edges.
- Pressing pancakes: Pressing pushes out the air that makes them fluffy.
FAQ
Can I make pancake batter ahead?
It is best cooked soon after mixing, but dry ingredients can be measured ahead.
Can I freeze pancakes?
Yes. Freeze cooled pancakes with parchment between layers.
Why are my pancakes flat?
Old leavening or overmixed batter can keep pancakes from rising.
How do I keep pancakes warm?
Place them on a baking sheet in a low oven while you finish the batch.
Nutrition Facts
- Calories: 122 kcal
- Carbohydrates: 15 g
- Cholesterol: 39 mg
- Protein: 3 g
- Sodium: 254 mg
- Sugar: 3 g
- Fat: 5 g
- Saturated Fat: 3 g