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fluffy homemade pancakes stacked with butter
Isaac blogger

Homemade Pancakes

Soft, fluffy homemade pancakes made with pantry staples for a quick, comforting breakfast or brunch.

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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • Dry
  • 1½ cups all-purpose flour
  • 3½ tsp baking powder
  • 1 tbsp sugar
  • ¼ tsp salt
  • Wet
  • 1¼ cups milk
  • 1 large egg
  • 3 tbsp melted butter or vegetable oil

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Whisk flour, baking powder, sugar, and salt in a bowl.
  4. In another bowl whisk milk, egg, and melted butter until smooth.
  5. Pour wet ingredients into dry ingredients. Stir gently just until combined. Small lumps are normal.
  6. Heat a lightly greased skillet over medium heat.
  7. Scoop about ¼ cup batter per pancake.
  8. Cook until bubbles form and edges look set.
  9. Flip and cook until lightly golden and centers are fully cooked.
  10. Serve warm.

Notes

  • Measure ingredients accurately for consistent pancake texture.
  • Cooking time may vary depending on skillet heat and batter thickness.
  • Allow pancakes to rest briefly before serving so structure sets.
  • Refrigerate leftovers within 2 hours and store in an airtight container up to 4 days.
  • Reheat in a toaster, microwave, or oven until warmed through.