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Judy John

Beginner Pancake Recipe

This beginner pancake recipe cooks soft, fluffy, and golden with simple pantry ingredients. It makes an easy homemade breakfast perfect for weekends, busy mornings, or family treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cups milk
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract

Equipment

  • Mixing Bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Nonstick Skillet
  • Spatula
  • Cooling Rack
  • Freezer
  • Tray
  • Oven

Method
 

  1. Whisk flour, sugar, baking powder, and salt together in a large mixing bowl.
  2. Mix milk, egg, melted butter, and vanilla extract in another bowl smoothly.
  3. Pour wet ingredients into dry ingredients and stir gently until just combined.
  4. Leave small lumps in the batter for softer pancake texture after cooking.
  5. Heat a lightly greased skillet over medium heat until warm and ready.
  6. Pour small scoops of batter onto the skillet and spread slightly if needed.
  7. Cook pancakes until bubbles form, then flip carefully and cook until golden.
  8. Serve warm with syrup or toppings for fluffy texture and easy handling.

Notes

For softer pancakes, avoid overmixing the batter and cook over medium heat gently. Cook slightly longer for crispier edges. Freeze cooled pancakes in layers with parchment paper for future breakfasts later. Reheat pancakes in a toaster or oven easily. Add blueberries, chocolate chips, or cinnamon for flavor changes. Store pancakes covered for up to four days.