Name: The Best Classic Pancakes Recipe for Breakfast
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; 3 ½ teaspoons baking powder; 1 tablespoon white sugar; ½ teaspoon salt; 1 ¼ cups milk; 1 egg; 3 tablespoons butter, melted; Optional: vanilla extract for added flavor

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Fluffy, golden, and irresistibly soft—this classic pancake recipe is my go-to for a comforting and satisfying breakfast. With simple pantry ingredients and a foolproof method, I can have a stack of warm pancakes on the table in under 30 minutes. Whether I top them with maple syrup, fresh berries, or a pat of butter, they always turn out perfect. The Best Classic Pancakes Recipe for Breakfast

Why You’ll Love This Recipe

I love how these pancakes come together quickly without needing any special tools or ingredients. They’re light, airy, and have just the right balance of sweetness. The batter is easy to mix by hand, and the results never disappoint—every bite melts in my mouth. Plus, I can easily double the batch for a bigger crowd or freeze extras for busy mornings.

Ingredients

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

1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
½ teaspoon salt
1 ¼ cups milk
1 egg
3 tablespoons butter, melted
Optional: vanilla extract for added flavor

Directions

I start by whisking the flour, baking powder, sugar, and salt together in a large bowl.
In a separate bowl, I beat the egg and then add the milk and melted butter. I stir until well combined.
I pour the wet ingredients into the dry and mix gently until just combined. I avoid overmixing to keep the pancakes fluffy.
I heat a lightly greased griddle or non-stick skillet over medium heat.
Using a ¼ cup measure, I pour the batter onto the griddle and cook until bubbles form on the surface.
I flip and cook the other side until golden brown.
I repeat with the remaining batter, greasing the pan lightly between batches as needed.
I serve them warm with my favorite toppings.

Servings and timing

Servings: 4 (makes about 8–10 pancakes)
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Variations

Sometimes I switch things up depending on what I have in the kitchen:

Blueberry Pancakes: I fold in fresh or frozen blueberries before cooking.
Banana Pancakes: Mashed ripe bananas add natural sweetness and moisture.
Chocolate Chip: I stir mini chocolate chips into the batter for a fun twist.
Buttermilk Version: I use buttermilk instead of regular milk for a tangier flavor and extra fluffiness.
Whole Wheat: For a heartier pancake, I replace half the all-purpose flour with whole wheat flour.

storage/reheating

If I have leftovers, I let them cool completely and store them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze them with parchment paper between each pancake. To reheat, I pop them in the toaster, microwave, or warm them in a skillet over low heat.

FAQs

Why are my pancakes flat instead of fluffy?

Overmixing the batter or using expired baking powder can lead to flat pancakes. I mix just until the ingredients come together and make sure my leavening is fresh.

Can I make the batter ahead of time?

I prefer making the batter fresh, but if I prep it ahead, I store it in the fridge and use it within 24 hours. I give it a gentle stir before cooking.

How do I keep pancakes warm while cooking in batches?

I place the cooked pancakes on a baking sheet in a 90–100 °C (200 °F) oven to keep them warm until I finish cooking the full batch.

What kind of pan works best?

I use a non-stick skillet or a griddle. Both work great, but I find the griddle lets me cook more at once.

Can I make these dairy-free?

Yes, I substitute the milk with any plant-based milk and use oil or dairy-free butter instead of regular butter.

Conclusion

These classic pancakes are a breakfast staple I come back to again and again. They’re simple, fluffy, and endlessly adaptable to whatever I’m craving. Whether I make them for a quiet morning or a weekend brunch, they always bring a little extra joy to my table.