Basic Pancakes

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 04/27/22
Basic pancakes

The Spruce

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings

These basic pancakes are perfect for a weekend morning or holiday breakfast. Just pair with sausages or bacon and your favorite toppings for a well-rounded meal. The recipe is a tried-and-true favorite. You can even make a double batch and freeze them for breakfasts throughout the week.

Serve these pancakes with plenty of butter and maple syrup, or use your own favorite syrup or fruits on them. If you're looking for something healthier, you can also try making whole-wheat pancakes.

Ingredients

  • 2 cups all-purpose flour

  • 2 1/2 teaspoons baking powder

  • 3 tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 1/2 cups milk, more as needed

  • 2 tablespoons unsalted butter, melted

  • Oil, or shortening, for the griddle

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pancakes
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  2. In a bowl, combine the flour, baking powder, sugar, and salt. Whisk or stir to blend thoroughly.

    Flour in a bowl
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  3. In another bowl, whisk together the eggs and milk.

    Whisk eggs and milk
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  4. Add the egg-milk mixture to the flour mixture, stirring just until blended.

    Egg milk mixture
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  5. Mix in the melted butter. If the batter seems too thick to spread, add a little more milk.

    Batter
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  6. Using about 1/4 cup of batter for each pancake, drop onto a hot, greased griddle.

    Batter in pan
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  7. Cook until you see that the bubbles over the surface are breaking and the edges appear somewhat dry.

    Cook until you see bubbles
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  8. Turn to brown the other side and finish cooking.

    Turn to brown
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  9. Top with your favorite toppings and enjoy.

Tips

  • If you are making several batches and want to serve them all at once, preheat the oven to 200 F before you begin. Place a rack on a large baking sheet and place it in the oven. Place cooked pancakes on the rack in a single layer (uncovered). The pancakes may be kept for up to 20 minutes in the warm oven.
  • The batter can be made the night before. Just cover and refrigerate until the morning.
  • If the batter seems too thick, add a little milk (a tablespoon at a time) until you have a good consistency.
  • If you have a few leftover pancakes, freeze them in a freezer bag. Warm in the microwave, skillet, or toaster.
  • For fluffier pancakes, separate the eggs and beat the whites until stiff. Make the batter with the yolks and fold the beaten egg whites into the batter last.

Recipe Variations

  • To jazz up the flavor a bit, try adding a few teaspoons of orange zest to the batter.
  • For spiced pancakes, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of vanilla.
Nutrition Facts (per serving)
429 Calories
14g Fat
62g Carbs
13g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 429
% Daily Value*
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 116mg 39%
Sodium 695mg 30%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 6%
Total Sugars 14g
Protein 13g
Vitamin C 0mg 1%
Calcium 304mg 23%
Iron 4mg 20%
Potassium 232mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)