Classic Pancakes



You can serve these pancakes with maple syrup and butter, but this recipe is versatile too– I’ve added 2 tsp cinnamon for extra flavor, or enjoyed the pancakes topped with fresh fruit and yogurt, etc.

Based on All recipe, with my edits

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/8 cup white sugar (can do part brown sugar if you want)
  • 1 1/4 cups milk or water (milk for best results)
  • 1 egg, room temp
  • 3 tablespoons butter, melted
  • 1-2 tsp vanilla


  1. Melt butter, set aside to let cool (the butter needs to be cool before adding the egg and milk*).
  2. In a large bowl, mix flour, baking powder, salt and sugar. Combine well.
  3. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until just combined.
  4. Heat a lightly oiled griddle over medium high heat. Scoop the batter onto the griddle, using 1/2 cup for large sized pancakes and 1/4 for medium sized pancakes.
  5. When pancake begins to bubble and brown, flip over. Cook until other side is brown.
* If the butter is too hot and the milk too cold, the butter will reform and get clumpy. If this happens, warm up the mixture till it is just barely warm and mix so the lumps go away.
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