Basic Pancakes Recipe
Pancakes made from scratch are cheaper, better tasting, and just as easy as the boxed stuff, so treat yourself to homemade flapjacks for breakfast. And if you’re not a morning person, don’t fret: The batter fares just as well when made ahead.
Game plan: The batter can be made the night before and refrigerated for up to 12 hours, but note that this will produce denser, cakier pancakes.
This recipe was featured as part of our breakfast beer tasting.
Watch the CHOW Test Kitchen’s Amy Wisniewski make this simple breakfast staple in an episode of our Easiest Way video series.
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 1/4 cups whole milk or buttermilk
- 1/2 cup plus 1 teaspoon vegetable oil or melted unsalted butter
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- Fresh fruit, butter, and maple syrup, for serving
- Heat the oven to 200°F and arrange a rack in the middle. Place a baking sheet fitted with a wire rack in the oven.
- Whisk together the flour, baking powder, and salt in a medium bowl until evenly combined; set aside.
- Whisk together the milk or buttermilk, 1/2 cup of the oil or butter, and the eggs, sugar, and vanilla in a large bowl until the eggs are foamy and the sugar has dissolved.
- Add the flour mixture to the milk mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes. Set the batter aside or cover and store in the refrigerator for up to 12 hours. (If the batter has been refrigerated, stir before using.)
- Heat a large seasoned cast-iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon of oil or butter.
- Ladle the pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter. Serve immediately with fresh fruit, butter, and maple syrup.