AI-generated serving inspiration; not a photograph of a tested recipe.
A few small lumps in the batter are welcome: stirring until perfectly smooth can make pancakes tough. Let the first pancake tell you whether the pan needs a small temperature adjustment before cooking the rest.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
No mixer is needed.
A brief batter rest gives flour time to hydrate.
Ingredient notes
Spoon flour into the measuring cup and level it rather than packing.
Check that baking powder is still active.
The listed preparation time includes the 5-minute batter rest.
Equipment you’ll need
Two mixing bowls
Griddle or nonstick skillet
Wide spatula
Helpful cooking tips
Do not press pancakes down after flipping.
Turn each pancake only once if possible.
Make it your own
Variations
Scatter blueberries onto each pancake just after pouring the batter.
Substitutions
Use an unsweetened dairy-free milk in place of milk.
What to serve with it
Serve with fruit and a small pour of maple syrup.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooled pancakes in a single layer, then transfer to a freezer bag for up to 2 months. Separate layers with parchment.
To reheat
Reheat pancakes in a toaster or a 350°F / 175°C oven until hot throughout; refrigerated leftovers should reach 165°F / 74°C.
Frequently asked questions
Can I make the batter the night before?
For the best rise, mix dry and wet ingredients separately in advance, refrigerate the wet ingredients, and combine shortly before cooking.
Let’s get cooking
Easy Pancakes
Soft, golden pancakes made with milk, flour, and a few everyday baking ingredients.
Prep time
10 min
Cook time
15 min
Total time
25 min
Servings
4
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Two mixing bowls · Griddle or nonstick skillet · Wide spatula
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Whisk flour, sugar, baking powder, and salt in a bowl. In another bowl whisk milk, egg, melted butter, and vanilla.
Pour wet ingredients into dry ingredients and stir just until no dry pockets remain. Rest 5 minutes.
Heat a lightly oiled griddle over medium heat. Scoop 1/4 cup batter for each pancake.
Cook about 2 minutes until bubbles appear and edges look set. Flip and cook 1–2 minutes more until the center is cooked and the underside is golden.
Repeat, adjusting heat as needed. Makes about 12 pancakes, 3 per serving.
Cook’s notes
Do not press pancakes down after flipping.
Turn each pancake only once if possible.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat pancakes in a toaster or a 350°F / 175°C oven until hot throughout; refrigerated leftovers should reach 165°F / 74°C.
The Everyday Table · https://theeverydaytable.xyz/recipes/easy-pancakes.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
