Classic Pancakes

Name: Base Pancake Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; ¼ teaspoon salt; 1 large egg; 1 cup milk; 2 tablespoons unsalted butter (melted); Cooking spray (for greasing the pan); Butter (maple syrup, and berries, for serving)

Yumna Jawad

Updated Jan 03, 2026

5 from 20 votes

Learn how to make pancakes from scratch with this easy-to-follow (and remember) pancake recipe. Make your own homemade pancake mix!

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Prep Time 5

Servings 4

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My Go-To Basic Pancake Recipe!
Ingredients
How to Make
Base Pancake Recipe
Tutorial Tips
FAQs
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My Go-To Basic Pancake Recipe!

This is the pancake recipe I use when I want something simple and dependable. When someone asks me how to make pancakes from scratch, this is always the one I share because it’s straightforward and hard to mess up. I make it with basic pantry ingredients like flour, baking powder, milk, and eggs, and it only takes a few extra minutes compared to a boxed mix. Once I’ve got a batch going, I’ll add extras if I feel like it, but this basic version is where I always start.

Happy Cooking!
– Yumna

Pancake Ingredients

Ingredients for recipe: milk, egg, butter, salt, baking powder, sugar, and flour.

Dry Ingredients: My classic pancakes call for white sugar, all-purpose flour (though you can sub in 1:1 gluten-free flour, or ½ the required amount of whole wheat flour), baking powder, and salt.
Wet Ingredients: For these pancakes, you’ll need eggs, butter, and milk. Feel free to use any milk you have on hand (non-dairy works, too), and if you’re looking to avoid butter, you can sub in an equal amount of olive oil.

How to Make Pancakes

Whisking flour, brown sugar, baking powder and salt before mixing. — **Step 1:** In a medium bowl, combine the flour, brown sugar, baking powder, and salt and whisk to combine.

Whisking eggs, milk and butter. — **Step 2:** In a second, larger bowl, whisk the egg until blended. Next, whisk in the milk and melted butter.

Dry ingredients on top of wet ingredients. — **Step 3:** Add the dry ingredients to the wet.

Batter all mixed. — **Step 4:** Gently mix the dry and wet ingredients until all the dry flour is incorporated. Lumps are okay!

Pancakes on griddle before cooked. — **Step 5:** On a large nonstick skillet preheated to medium and sprayed with non-fat cooking spray, use pour 3 to 4 circles of batter into the pan.

Pancakes on griddle after cooked. — **Step 6:** Cook, flipping when you see bubbles and the pancakes are puffed on top and golden brown on the bottom.

Base Pancake Recipe

Author: Yumna Jawad

5 from 20 votes

This is the pancake recipe I use when I want pancakes from scratch without pulling out a box. It’s easy to remember, easy to follow, and works like a simple homemade pancake mix you can make anytime.

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Prep Time5

Cook Time5

Total Time10

Servings

Video

Ingredients

Instructions

In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. In another larger bowl, whisk the egg until blended. Whisk in the milk and melted butter, then whisk in the dry mixture until well combined.
Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.
Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan. Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more. Makes 8 pancakes.
Serve with butter, maple syrup, and fresh fruit, as desired.

Equipment

Notes

My Top Tip: Let your melted butter sit! When very hot butter is added to an ice-cold milk and egg mixture, it quickly separates into little bits. If your butter is still pretty hot, mix a tiny bit of the milk-egg mixture into it to cool it down before adding it to the main bowl.
Storage: Tightly wrapped or packed into refrigerator bags, these pancakes will last up to five days in the fridge. If making a large batch, keep your pancakes warm in a low oven. To reheat, place them on a sheet pan, cover them with foil, and reheat in a 350° oven. Start checking after five minutes. You can also place them in the microwave, covered by a damp paper towel or microwave-safe cover, and heat at 30-second intervals until hot.
Freezing: Once cooled, pack your pancakes into freezer bags or wrap well, and they’ll last in the freezer for 2-3 months. When you’re ready to eat, place them in the oven or the microwave directly from frozen.

Nutrition

Serving: 2 pancakes, Calories: 235kcal, Carbohydrates: 34g, Protein: 7g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 61mg, Sodium: 194mg, Potassium: 444mg, Fiber: 1g, Sugar: 9g, Vitamin A: 295IU, Vitamin C: 1mg, Calcium: 218mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?

Tutorial Tips

Try not to over-mix. Like with muffins and quick bread, the wet and dry parts of pancake batter should only be lightly mixed together. Lumps are okay and create tender pancakes. If your mixture is super lumpy, let it sit for 15 minutes. The batter will naturally hydrate the drier bits.
Test your pan for hotness. Pancakes cook on medium, but the pan still needs to be hot enough. Test the pan or griddle for readiness by flicking a few drops of water onto the surface. If it sizzles and quickly forms beads, it’s hot enough.

Overhead view of a stack of pancakes topped with fresh berries and butter on a large white plate with a side of maple syrup in glass carafe for pouring.

FAQs

Why are my pancakes flat?

One big reason for flat pancakes is outdated baking powder. Check the expiration date before starting.

How do I flip my pancakes without destroying them?

First, if you have a flat griddle, use that because it gives you more room to maneuver with the spatula. Next, make sure your griddle or pan is well greased. If you don’t have cooking spray, wet a paper towel with cooking oil and rub the pan with that. Finally, use a spatula large enough to support most of the pancake. After that, scoop and flip with confidence!

Stack of pancakes topped with maple syrup, berries, and butter on a large white plate.

Classic Pancakes

My Go-To Basic Pancake Recipe!

Pancake Ingredients

How to Make Pancakes