Everyday Fluffy Pantry Pancakes
Thick, diner-style fluffy pancakes made with common cupboard staples: flour, sugar, baking powder, milk, and eggs.
Diet labels (Vegetarian) describe the recipe as written. Check packaged ingredients such as broth, spice blends and sauces for allergens and gluten. More on food safety.
5 mins
15 mins
20 mins
Easy
Thick, diner-style fluffy pancakes made with common cupboard staples: flour, sugar, baking powder, milk, and eggs.
Ingredients
(7 items)- [ ]1.5 cups All-purpose flour
- [ ]3.5 tsp Baking powder
- [ ]1 tbsp Granulated sugar
- [ ]1/2 tsp Kosher salt
- [ ]1.25 cups Milk
- [ ]1 egg Large egg
- [ ]3 tbsp Melted butter or oil
Substitutions:
- • Milk → Almond milk, oat milk, or water in an emergency
Instructions
- 1.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
- 2.
Create a well in the center and pour in milk, egg, and melted butter. Whisk until just combined (a few lumps are completely fine; do not overmix).
- 3.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.
- 4.
Pour 1/4 cup of batter per pancake onto the hot griddle, cooking 3 or 4 at a time. Cook for 2 to 3 minutes until bubbles form on the surface and pop. The batter makes about 8 pancakes.
- 5.
Flip carefully with a spatula and cook the other side for 1 to 2 minutes until golden brown.
- 6.
Serve warm with butter and maple syrup or honey.
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Ingredients
(Tap or press Space to check off)Step-by-Step Instructions
In a large bowl, whisk together flour, baking powder, sugar, and salt.
Create a well in the center and pour in milk, egg, and melted butter. Whisk until just combined (a few lumps are completely fine; do not overmix).
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little butter or oil.
Pour 1/4 cup of batter per pancake onto the hot griddle, cooking 3 or 4 at a time. Cook for 2 to 3 minutes until bubbles form on the surface and pop. The batter makes about 8 pancakes.
Flip carefully with a spatula and cook the other side for 1 to 2 minutes until golden brown.
Serve warm with butter and maple syrup or honey.
Ingredient Substitutions
- If you don't have Milk: replace with Almond milk, oat milk, or water in an emergency.
Food Safety & Leftovers
Safe Temperatures: Ensure poultry reaches an internal temperature of 165°F (74°C), ground beef 160°F (71°C), and eggs are cooked until whites are completely set.
Cooking Notes
Tips and food-safety notes for this recipe
- ✓Never overmix pancake batter: overworking flour develops gluten, making pancakes tough rather than tender and fluffy.
Times are estimates for a typical home kitchen. Spotted a mistake? See our corrections policy.
Ingredients Used in This Dish
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