Pancakes

My dad was the weekend pancake man. It was his one culinary domain, and he ruled it with a spatula in one hand and a cup of coffee in the other. He never measured, just went by the “feel” of the batter, a skill that seemed like pure magic to me as a kid. I’d sit on the counter, swinging my legs, watching him pour these lopsided, golden circles onto the griddle. They weren’t pretty, but they were perfect. It took me years—and I mean years—of flat, tough, or gummy pancakes to finally crack the code. This recipe is that code. It’s the culmination of my dad’s “feel” and my own obsessive kitchen testing. It’s the only one you’ll ever need.

Quick Look

Why You’ll Love This Recipe

• They’re impossibly fluffy and light, thanks to a simple, no-fail technique.
• You probably have all the ingredients in your pantry right now. No buttermilk? No problem. We’ve got a hack for that.
• They’re a blank canvas for your wildest pancake dreams, from blueberries to chocolate chips, or just a river of maple syrup.
• The batter comes together in one bowl. Less cleanup means more coffee-sipping time.

Grab These

• 1 ½ cups (180g) all-purpose flour (I swear by King Arthur for consistent results)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder (this is non-negotiable for that lift—check the date on your tin!)
• ½ teaspoon salt
• 1 ¼ cups (300ml) whole milk (see, no buttermilk!)
• 1 large egg
• 3 tablespoons unsalted butter, melted and slightly cooled (plus more for the pan)
• 1 teaspoon pure vanilla extract

Let’s Make It

First things first, grab a big bowl. Whisk together your flour, sugar, baking powder, and salt. Don’t just dump and stir—give it a good 30-second whisk. This is your first secret weapon: aerating the dry ingredients and making sure that baking powder is evenly distributed. No one wants a pocket of bitter baking powder in their perfect bite.

In a separate jug or bowl, whisk together the milk, egg, melted butter, and vanilla. Now, here’s the part where most recipes go wrong. They tell you to mix the wet and dry until just combined, and they’re right, but they never truly describe what that looks like. You’re going to pour the wet ingredients into the dry and switch to a spatula. Stir gently. You will see lumps. You will see streaks of flour. STOP. I mean it. Put the spatula down. A lumpy batter is a fluffy pancake. A smooth batter is a tough, flat pancake. It feels wrong, but it’s so right.

Let that lumpy, beautiful batter rest on the counter for exactly 5 minutes. Don’t skip this! This is when the baking powder starts to work its magic, creating little air bubbles that will give you that dreamy, cloud-like texture.

While it rests, heat your pan or griddle over medium heat. This is crucial. Too hot, and they’ll burn on the outside and be raw inside. Too low, and they’ll be pale and sad. Test it by flicking a few drops of water onto the surface—if they sizzle and dance, you’re golden. Melt a small pat of butter and swirl it around. Now, pour about ¼ cup of batter for each pancake. Don’t crowd the pan. You’ll know it’s time to flip when little bubbles form on the surface and the edges look set, about 2-3 minutes. Lift a corner to check for a golden-brown bottom. Then, one confident flip. They’ll only need another minute or two on the other side.

Nutritional Facts (Per Serving – 2 pancakes)

Variations & Add-Ins

• Lemon-Blueberry Bliss: Add the zest of one lemon to the dry ingredients and fold in a heaping cup of fresh blueberries at the very end.
• Chocolate Chip Celebration: After pouring the batter onto the griddle, immediately sprinkle a handful of semi-sweet chocolate chips onto each pancake. This prevents the chips from sinking and burning on the bottom.
• Cozy Cinnamon Spice: Whisk 1 teaspoon of ground cinnamon and a pinch of nutmeg into the dry ingredients. Tastes like a hug in a pancake.

Serving Ideas

• The classic: a towering stack with a generous pour of real maple syrup (please, not the fake stuff!) and a pat of melting butter.
• For a fancy brunch, top with a dollop of Greek yogurt, a pile of mixed berries, and a drizzle of honey.
• My kids’ favorite: a smiley face made with banana slices for eyes, a strawberry slice for a mouth, and two chocolate chips for pupils. It works every time.

Storage & Reheating

Pancakes are best fresh, but if you have leftovers, let them cool completely on a wire rack. Then, stack them with a piece of parchment paper between each one and pop them in a zip-top bag. They’ll keep in the fridge for 2 days or the freezer for a month. To reheat, don’t you dare use the microwave—it makes them rubbery. Toast them in a toaster or warm them in a 350°F oven for 5-10 minutes until crisp on the outside and warm inside.

My Two Cents (Pro-Tip)

Don’t press down on the pancakes with your spatula after you flip them! You’re not making a panini. All you’re doing is squeezing out the precious air pockets we worked so hard to create. Let them be.

You Asked, I’m Answering (FAQ)

• “Can I make the batter the night before?” Honestly? I don’t recommend it. The baking powder will lose its oomph, and you’ll get dense pancakes. The 5-minute rest is all you need.
• “My pancakes are always raw in the middle!” This means your heat is too high. Lower it! Cooking them a little slower and lower is the key to a perfect, cooked-through interior.