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Simple Homemade Pancakes

These fluffy pancakes are made by mixing dry and wet ingredients separately before combining to create a smooth batter. Cooked on a hot griddle until golden brown, they develop a light, airy texture with a slightly crisp exterior. Perfect for a comforting breakfast or brunch treat.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour sifted
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 1/4 cups milk warm or at room temperature
  • 1 large egg beaten lightly
  • 3 tablespoons unsalted butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the sifted flour, baking powder, salt, and sugar until evenly combined.
  2. In a separate bowl, mix the milk, beaten egg, and melted butter until smooth.
  3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; avoid overmixing to keep the batter light.
  4. Preheat a griddle or non-stick skillet over medium heat until hot and lightly greased.
  5. Use a ladle or measuring cup to pour batter onto the hot surface, forming small rounds about 1/4 cup each.
  6. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully with a spatula.
  7. Cook for another 2-3 minutes until golden brown and cooked through, then transfer to a plate.
  8. Repeat with remaining batter, adjusting the heat as needed to prevent burning.
  9. Serve the hot pancakes stacked on a plate, topped with syrup, fresh fruit, or your favorite toppings.

Notes

For extra fluffy pancakes, do not overmix the batter. Keep the heat moderate to ensure even cooking without burning.