Basic Pancake Recipe
This post may contain affiliate links. Read our disclosure policy.
When you’re craving pancakes made with ingredients you already have in your pantry, this basic pancake recipe is your go-to. It’s simple, reliable, and easy enough to whip up on any weekday morning—no fancy ingredients or extra fuss required for this recipe from scratch.
Want to make breakfast even easier? Try “measuring up” the dry ingredients the night before. Back when I worked in a busy kitchen, this was one of our favorite time-saving tricks. We’d prep dry mixes for cookies and breads, so the next morning was all about mixing, pouring, and baking without the extra measuring. It’s a small step that makes a big difference when you’re short on time or juggling a busy morning.
To do this at home, follow Step One of the recipe: combine all the dry ingredients in a bowl or container. Cover and set aside overnight. The next day, simply add the wet ingredients, stir, and cook as usual. You’ll have fresh, fluffy pancakes on the table in no time—with less mess and more ease.
Ingredients for Basic Pancake Recipe
- ALL-PURPOSE FLOUR
- SUGAR
- BAKING POWER
- SALT
- MILK
- CANOLA OIL OR VEGETABLE OIL
- LARGE EGG
- VANILLA EXTRACT
- BUTTER OR OIL FOR THE GRIDDLE
Instructions for Basic Pancake Recipe
Start by whisking together the flour, sugar, baking powder, and salt in a large mixing bowl until everything is well combined. Add in the milk, oil, egg, and vanilla. Whisk gently just until the batter comes together—it’s okay if there are a few lumps, as long as there’s no dry flour hiding at the bottom.
Heat a griddle or nonstick skillet over medium heat and lightly coat it with oil or butter. Scoop about ⅓ cup of batter for each pancake and pour onto the hot surface. Cook for about 2 minutes, or until bubbles form on top and the underside is golden brown. Flip and cook the other side for another 1–2 minutes, until golden and cooked through.
Serve warm with your favorite toppings—butter, maple syrup, fresh fruit, or even a dollop of whipped cream for a special treat!
Frequently Asked Questions
Can I make the pancake batter ahead of time?
It’s best to mix the batter fresh, but you can measure and combine the dry ingredients the night before. In the morning, just add the wet ingredients and cook—this saves time without compromising texture.
Why is it okay to have lumps in the batter?
A few lumps are totally fine! Overmixing can make pancakes tough, so stop stirring once the flour is just incorporated and no dry spots remain.
Can I use whole wheat flour instead of all-purpose?
Yes, but the texture will be denser. For a lighter result, try using half whole wheat and half all-purpose flour.
Can I add mix-ins like blueberries or chocolate chips? to these homemade pancakes?
Absolutely! Sprinkle them onto each pancake right after pouring the batter onto the griddle. This keeps them evenly distributed and prevents sinking.
What’s the best way to keep pancakes warm while cooking the rest?
Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch. This keeps them warm without drying them out.
Can I freeze leftover pancakes?
Yes! Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster or microwave for a quick breakfast.
FOR MORE RECIPES LIKE THIS, TRY:
- Vanilla Cinnamon Buttermilk Pancakes
- Perfectly Thin Pancakes
- Brown Sugar Banana Pancakes
- Chocolate Pancakes
Basic Pancake Recipe
Real Mom Kitchen
Equipment
Ingredients
- 1 â…“ cups flour
- 2 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp salt
- 1 ÂĽ cup milk
- 3 Tbsp canola oil
- 1 large egg
- 1 tsp vanilla
- buttter or oil for the griddle
Instructions
- In a large bowl, add the flour, sugar, baking powder, and salt. Whisk together until well blended.
- Add in the milk, oil, egg and vanilla. Whisk gently just until combined. Lumps are ok, you just don’t want any dry flour.
- Heat a griddle or skillet over medium heat. coat with a little oil or butter.
- Sccop 1/3 cup scoops of batter and pour on the hot griddle. Cook for about 2 minutes until bubble form and the underside is golden brown. Flip and cook the other side for a minute or two until golden brown.
- Serve with butter, fruit, syrup, etc.
Nutrition
Recipe is adapted from Julie Clark.
