Everyday Pancakes
Updated Nov. 13, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour
- 2teaspoons baking powder
- ¼teaspoon salt
- 1tablespoon sugar, optional
- 2eggs
- 1½ to 2cups milk
- 2tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Nutritional analysis per serving (6 servings)
258 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 8 grams protein; 270 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1½ cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Step 2
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Step 3
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Private Notes
Comments
They're just pancakes, people. Calm down. You don't need to use 17 different types of flour, chocolate drops only made by a hermit on the highest mountain in Switzerland on select Tuesdays in the Spring, and edible gold glitter. That's why this is titled Everyday Pancakes and not How Pretentious Can I Be Pancakes.
I halved the recipe and added finely chopped cabbage, grated carrots, finely chopped onion in small amounts so as to not overwhelm the batter. This is a fast and easy western version of okonomiyaki and can be eaten for any meal. Good alone or with sour cream, or maple syrup or your choice. Add an organic turkey sausage and there you have it, a complete meal.
If you use buttermilk (or any other acid), don't forget to add a teaspoon of baking soda!
These were quite possibly the worst pancakes I’ve ever made. I read the reviews and thought, it’s a solid, basic recipe and I’m adding blueberries (for hub) and chocolate chips (for kid), so bland is a-ok. Added a touch of vanilla paste and doubled the salt. Used a mixture of whole milk and buttermilk. I still can’t understand why they were so bland. And soft, but not in a good way. We all choked down two and into the trash they went. Thank goodness it wasn’t a holiday breakfast. Off to find my tried and true basic pancake recipe that I know I have scribbled down somewhere.
They needed probably triple or quadruple the amount of sugar and salt. Also, while the recipe calls for baking powder, the pancakes don't puff up if you don't use baking soda. Looked and tasted like flour tortillas before I made adjustments.
Very good and very simple for a beginner