Start your day right with this easy and delicious pancake recipe! These light and fluffy pancakes come together quickly with ingredients you likely already have in your pantry.
For a flavorful twist, try adding mix-ins like chocolate chips, fresh blueberries, or sliced bananas.
Our family loves pancakes, and if you do too, check out our other recipes for Fluffy Pancakes, Banana Pancakes, Buttermilk Pancakes, and Blueberry Pancakes.
Ingredients You’ll Need
Ingredients You’ll Need- All-purpose flour: Provides structure.
- Granulated sugar: Adds sweetness.
- Baking powder: Helps pancakes rise and become fluffy.
- Baking soda: Enhances lift and browning.
- Kosher salt: Balance out the flavor.
- Eggs: Bind ingredients and add richness.
- Neutral flavored oil: Adds moisture and prevents sticking. I like using Avocado oil.
- Whole milk: Creates a smooth batter.
- Vanilla extract: Adds a touch of sweetness and flavor.
- Chocolate chips, fresh blueberries, or sliced bananas: For extra flavor and texture.
How to Make Pancakes
Note: The full instructions are provided in the recipe card below.
- Mix Dry: Whisk flour, sugar, baking powder, baking soda, and salt.
- Mix Wet: Beat eggs, then add oil, milk, and vanilla.
- Combine: Mix wet and dry ingredients. Let the batter rest for 10 minutes.
- Cook: Heat skillet, pour batter, cook until bubbles form, flip, and cook until golden.
- Serve: Enjoy with your favorite toppings!
Camila's Tips & Variations
- Don't overmix: Overmixing can lead to tough pancakes. Just stir until the ingredients are combined.
- Let the batter rest: Letting the batter rest for a few minutes can help the gluten relax, resulting in fluffier pancakes.
- Cook over medium heat: Cooking over medium heat will ensure that the pancakes cook evenly without burning.
- Make-Ahead Mix: For a quick and easy breakfast, make a pancake mix in advance. Combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a ziplock bag, jar, or container. When ready to cook, add the wet ingredients (milk, egg, melted butter, and vanilla) and stir until combined. Store the dry mix in a cool, dry place for up to 1 month.
See More Pancake Recipes
📖 Recipe
Easy Pancake Recipe
Start your day right with this easy and delicious pancake recipe! These light and fluffy pancakes come together quickly with ingredients you likely already have in your pantry. For a flavorful twist, try adding mix-ins like chocolate chips, fresh blueberries, or sliced bananas. Our family loves pancakes, and if you do too, check out our other recipes for Fluffy Pancakes, Banana Pancakes, Buttermilk Pancakes, and Blueberry Pancakes.
Ingredients
Dry Mix:
- 283 g all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
Wet Mix:
- 2 large eggs
- ¼ cup avocado oil (or vegetable oil)
- 1 ½ cups whole milk
- 1 tablespoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, then stir in the oil, milk, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently whisk until no floury bits remain—be careful not to overmix.
- Rest the Batter: Let the batter sit for about 10 minutes to thicken slightly.
- Heat the Pan: Drizzle a small amount of oil into a non-stick skillet. Use a paper towel to evenly spread and absorb the excess oil. Heat the skillet over medium heat, then reduce to medium-low.
- Cook the Pancakes: For each pancake, pour ⅓ cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Adjust the heat as needed. Repeat with the remaining batter, adding more oil or butter to the pan if it gets too dry.
- Serve: Enjoy your pancakes warm with your favorite toppings!
Notes
How to Store:
How to Freeze:
Pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
Let the pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.
Nutrition Facts
Easy Pancake Recipe
Amount per Serving
Calories
172
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Trans Fat
0.003
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
35
mg
12
%
Sodium
405
mg
18
%
Potassium
84
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
94
IU
2
%
Calcium
124
mg
12
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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