How to Make Pancakes
Perfect pancakes come from a simple batter mixed just until the ingredients come together — lumps are your friend here. Heat your pan to medium, pour the batter, and flip once when bubbles form on the surface and the edges look set. The first pancake is always a test run, so don't worry if it's wonky.
What goes in.
- 1 cupflour
- 2 tablespoonssugar
- 2 teaspoonsbaking powder
- 1/2 teaspoonsalt
- 1 cupmilk
- 1 largeegg
- 2 tablespoonsmelted butter
The method.
Mix dry ingredients in a large bowl
Whisk together 1 cup flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. This distributes the leavening evenly so you don't get bitter pockets of baking powder.
Combine wet ingredients separately
In another bowl, whisk 1 cup milk, 1 large egg, and 2 tablespoons melted butter. Keep the butter just warm, not hot, or it will cook the egg.
Pour wet into dry and stir gently
Make a well in the flour mixture and pour in the wet ingredients. Stir with a wooden spoon just until combined. The batter should be lumpy — overmixing creates tough, flat pancakes.
Heat your pan over medium heat
Use a heavy-bottomed skillet or griddle. Test the temperature by sprinkling a few drops of water on the surface — they should sizzle and evaporate in about 2 seconds.
Cook the first side
Lightly grease the pan and pour 1/4 cup batter per pancake. Cook until bubbles form on the surface and the edges look dry, about 2-3 minutes.
Flip and finish cooking
Flip once and cook another 1-2 minutes until the bottom is golden brown. The second side always cooks faster than the first.
Other turns to take.
Buttermilk Pancakes
Replace regular milk with buttermilk and add 1/2 teaspoon baking soda to the dry ingredients. The acid creates extra lift and a tangy flavor that cuts through syrup perfectly.
Blueberry Pancakes
Fold 3/4 cup fresh or frozen blueberries into the finished batter. If using frozen, don't thaw them first — they'll bleed less color into the batter.
Whole Wheat Pancakes
Replace half the all-purpose flour with whole wheat flour and add an extra 2-3 tablespoons milk. The batter will be slightly thicker but creates heartier pancakes with more texture.
When it doesn't go to plan.
Let the batter rest for 5 minutes while your pan heats up — this allows the flour to hydrate and creates more tender pancakes
Keep finished pancakes warm in a 200°F oven on a wire rack, not a plate, so they stay crisp on the bottom
If your pancakes are browning too fast, lower the heat — the inside needs time to cook through
Use a 1/4 cup measuring cup to portion the batter for evenly sized pancakes
Clean your pan between batches with a paper towel if the butter starts to brown — burnt bits will stick to your pancakes
The ones that keep coming up.
Why are my pancakes flat and dense?
You're either overmixing the batter or your baking powder is old. Mix just until the ingredients come together, and replace baking powder every 6 months for maximum lift.
How do I know when to flip the pancakes?
Look for bubbles that form on the surface and pop, leaving holes that don't fill back in. The edges should also look set and slightly dry.
Can I make the batter ahead of time?
Fresh batter works best, but you can make it up to 2 hours ahead and store it in the refrigerator. Give it a gentle stir before cooking, but don't worry if it looks slightly separated.