The Easiest Pancake Recipe Ever, As Perfected by Our Test Kitchen

What's the secret to the best-ever pancakes?

One word: buttermilk. "The acidity in the buttermilk makes the tenderest pancakes," Westmoreland says. "For best leavening results, reduce the baking powder in the recipe below to 2 teaspoons and add 1/2 teaspoon baking soda.

How do you make pancakes fluffy?

It's simple: Don't over mix the dry and wet ingredients. "First, put all your dry ingredients into a large bowl and whisk to incorporate the leavening(s) with the flour and sugar and get rid of any lumps," Westmoreland recommends. "In another bowl, whisk your wet ingredients so that the egg, milk, butter, and flavoring are completely blended. Once that's done, pour the wet ingredients in the bowl of dry ingredients and give it a few whisks, just until all the flour is moistened." There's no need to mix the batter until all lumps are gone because they'll dissolve naturally.

How do I make flat pancakes?

For thinner pancakes, add more milk to the batter little by little until you reach the desired consistency.

Can I make pancakes without eggs?

To make, simply increase the baking powder by 1/2 teaspoon and add up to 1/4 cup extra milk as needed to make a pourable batter.

Can I make pancakes without milk?

Actually, you can make pancakes with water, coffee, or juice (like OJ!) as the liquid. Use 1/4 cup less liquid to avoid a runny batter.

What can I add to pancakes?

For berry pancakes, add a cup of blueberries or strawberries to the batter. For banana pancakes, add a mashed ripe banana. For nutty pancakes, add 1/2 cup toasted, finely chopped pecans or walnuts. For a citrusy zest, add 1 teaspoon grated lemon or orange zest. For cream cheese pancakes, add 3 ounces of finely chopped cream cheese to the batter.

If you're looking for a healthier alternative, swap out half of the all-purpose flour for whole wheat or buckwheat.

What kind of pan should I use?

An electric griddle or stovetop is the best pan for making pancakes, so you’ll have have the best leverage for flipping them. If you don’t have a griddle, use a large skillet with sloping slides.

CAL/SERV:400

YIELDS:3 servings

PREP TIME:0 hours 20 mins

TOTAL TIME:0 hours 30 mins

Ingredients

1 c. 

all-purpose flour

2 tbsp. 

sugar

2 1/2 tsp. 

baking powder

1/2 tsp. 

salt

1 1/4 c. 

milk or buttermilk 

3 tbsp. 

butter, melted

1 

large egg

vegetable oil for brushing pan

Directions

1. In large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter and, egg; stir until flour is moistened.
2. Heat 12-inch nonstick skillet or griddle over medium heat until drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With wide spatula, turn; cook 2 minutes more or until golden. Transfer to platter or keep warm on a cookie sheet in 225°F oven.
3. Repeat with remaining batter, brushing griddle with more oil if necessary.