The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening. You can use different types of flour if you want to experiment with whole wheat or buckwheat. And you can also add fruit to the mixture. You might also enjoy this video of the recipe, which walks through a few variations. The batter can be made from scratch in about the same time it takes to make toast. The most time-consuming part of making pancakes, of course, is cooking them. But that time is so short you should consider these an everyday convenience food, not a special-occasion feast. Cook this recipe a few times and it may become part of your weekly routine.
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.
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1 ½ 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.
The New York Times Cooking
By The New York Times
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.
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Comments
Ted
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.
Elizabeth
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.
Ben
If you use buttermilk (or any other acid), don't forget to add a teaspoon of baking soda!
Ryan
These are too dense. Try this instead
1.5 C Flour
2.5 tsp Baking Powder
.5 tsp Salt
2 tsp Sugar
1.25 C Milk
1 egg
3 TB melted butter
Harriet
So easy to make and came out super fluffy!
JB
So many complaints about flat or dull pancakes may stem from the fact that this is an old recipe. I have been cooking for 50 years and am considered a talented amateur baker. At least 10 or 15 years ago cakes, cookies, and breads simply did not seem to work the same as they always had from my old recipes. Questions to AI verified the fact that both butter and flour have changed since my recipes were made. Butter has less fat content, flour is grown from different strains of wheat, and dairy foods in general no longer are made from free roaming, grass eating cows. Adjustments must be made. Add acid to the pancake batter to achieve lift. Buttermilk, sour milk, sour cream, or just milk with a tablespoon of lemon juice or vinegar will work. European or European style butter closely approximates butter made in the United States years ago. Personally, I love Kerrygold on toast or bread, or in cooking. I opt for other European or European style domestic butter for baking. I find Kerrygold too heavy for delicate cakes and pies. Why don’t I simply switch to more modern recipes? Because I just don’t think they taste as good.
