Easy Pancakes Recipe
Nothing screams "weekend" quite like the smell of buttery pancakes gently caramelizing on the stove. This classic and super easy recipe is the perfect one to keep in your back pocket for lazy weekend breakfast cravings. Our version consists of staples we all (should) have in our kitchens. But even more impressively, you only need one bowl to make it. Because no one deserves a sink full of dirty dishes on their day off!
This particular recipe utilizes the "well method," commonly used when making fresh pasta, to prevent over-mixing the batter (which may result in tough, rubbery pancakes). This involves whisking together the dry ingredients in a bowl, making a dip (or well) in the center of the dry ingredients, and pouring the wet ingredients into it before gently folding the batter with a rubber spatula. This ensures that all the ingredients get evenly incorporated without getting tough, resulting in the fluffiest possible pancakes.
Gather your easy pancake ingredients
To make these easy pancakes, you'll need all-purpose flour, baking powder, salt, milk, an egg, maple syrup, and some neutral oil. You can use any milk you have for these — dairy or non-dairy — so long as it's unflavored and unsweetened. For some extra rich pancakes, you could swap out the oil for melted butter.
Mix the dry ingredients
In bowl, whisk together the flour, baking powder, and salt. You'll want to use a bowl large enough to also fit the wet ingredients, which you'll be adding shortly.
Mix the wet ingredients
Measure out the milk in a liquid measuring cup. Then break the egg into the milk and add the oil and maple syrup. Whisk until the egg is completely broken up, creating a homogenous mixture.
Combine all the ingredients
Using a rubber spatula, make a well in the center of the dry ingredients. Pour the wet mixture inside. As you do so, gently fold the wet ingredients into the flour mixture until no large lumps of flour remain (some small lumps are okay, though).
Cook the pancakes
Heat a large nonstick skillet and lightly coat it with some more of the oil. Scoop some of the batter onto the skillet and cook until the pancakes are dry around the edges and very bubbly on top, about 3 minutes. At that point, flip them over and cook the other side 1 to 2 minutes more.
Serve the pancakes
Serve the pancakes with some additional maple syrup. Other great toppings include jam, nut butter, and fresh fruits. If you're feeding a crowd, you could even set up a toppings bar so folks can customize their breakfast.
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 cup milk
- 1 large egg
- 2 tablespoons neutral oil (canola, vegetable, etc), plus more for cooking
- 1 tablespoon maple syrup
- fresh fruit, additional maple syrup, or nut butter (for serving)
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a liquid measuring cup, measure out the milk, then add the egg, oil, and maple syrup. Whisk to break up the egg.
- Make a well in the center of the flour mixture and slowly pour in the milk mixture. While pouring, use a rubber spatula to fold the 2 together until no large lumps of flour remain. Do not over-mix.
- Heat a large nonstick griddle or skillet over medium-low heat. Add some additional oil to lightly coat the bottom. Ladle batter into skillet to form pancakes (about ¼ cup per pancake). Make in batches (2 to 3 pancakes at a time) to avoid crowding the skillet.
- Cook pancakes until they start to look dry around the edges and bubbly on top, 2 to 3 minutes. At that point, flip and cook for another 1 to 2 minutes.
- Repeat with the remaining batter, adding more oil to the skillet as needed.
- Serve immediately with desired toppings.
| Calories per Serving | 98 |
| Total Fat | 4.2 g |
| Saturated Fat | 0.8 g |
| Trans Fat | 0.0 g |
| Cholesterol | 21.0 mg |
| Total Carbohydrates | 12.3 g |
| Dietary Fiber | 0.3 g |
| Total Sugars | 2.5 g |
| Sodium | 110.7 mg |
| Protein | 2.7 g |
