Classic Pancakes (Milk or Buttermilk)

Ingredients

• 140 g (1 cup; 5 oz)sifted plain flour
• 25 g (2 tablespoons; 0.8 oz)granulated sugar
• 7.5 ml (1 1/2 teaspoons)baking powder
• 1.25 ml (1/4 teaspoon)salt
• 1 largeegg
• 240 ml (1 cup)milk
• 30 g (2 tablespoons; 1 oz)butter, melted
• 5 ml (1 teaspoon)pure vanilla extract
• As neededrapeseed oil, cooking spray or butter, for coating the pan

Instructions

1. 1

   Mix the dry ingredients

   In a large bowl, combine the flour, sugar, baking powder and salt. Set the bowl aside.

2. 2

   Whisk the wet ingredients

   In a separate medium bowl, whisk the egg with the milk, melted butter and vanilla extract.

3. 3

   Combine the batter

   Make a well in the dry ingredients and pour in the wet mixture. Stir only until the ingredients are combined and moistened; do not overmix.

4. 4

   Cook the pancakes

   Heat a griddle or frying pan over medium heat and coat it with cooking spray or oil. Add 60 ml (1/4 cup) batter per pancake and cook for 1–2 minutes, until bubbles appear on the surface and the underside is golden brown. Carefully flip and cook for another 1–2 minutes. Transfer to a plate and loosely cover with foil to keep warm, coating the pan before each pancake or batch to prevent sticking.

5. 5

   Serve while warm

   Serve the pancakes straight away with maple syrup or a topping of your choice.

What are classic pancakes?

These are American-style pancakes: small, thick rounds made from a simple flour-and-milk batter, rather than the thin crêpes common in France. Pancakes have many variations across cuisines, and this version uses baking powder for lift.

A measured amount of batter and a moderate pan temperature help each one cook through while developing a golden underside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 130 calories, 4g protein, 20g carbs, 4g fat.

The flour and sugar provide most of the carbohydrates, while butter contributes much of the fat and the egg and milk provide some protein. Pair a serving with fruit and yoghurt or an egg for a more balanced breakfast.

Choosing milk or buttermilk

Milk: It gives the batter a mild flavour and works with the baking powder to make tender pancakes.

Buttermilk: Use it in place of the milk for a tangier taste. The recipe notes that it can be used, though it does not specify a different quantity.

Mixing the batter

Dry ingredients: Mixing the flour, sugar, baking powder and salt first helps distribute the raising agent throughout the batter.

Wet ingredients: Whisk the egg, milk, melted butter and vanilla together separately, then stir them into the dry mixture just until moistened. A few small lumps are preferable to mixing until completely smooth.

Getting the pan temperature right

Steady heat: Medium heat gives the centre time to cook before the outside becomes too dark. If the first pancake browns before bubbles appear, lower the heat a little.

Light coating: Oil, cooking spray or butter helps prevent sticking. Recoat the pan before each pancake or batch, as directed.

When to flip

Surface cues: After 1–2 minutes, look for bubbles on top and a golden-brown underside. These signs suggest the pancake is ready to turn.

Second side: Flip carefully and cook for another 1–2 minutes. Move finished pancakes to a plate and cover loosely with foil while you cook the rest.

Toppings and serving

Serve the pancakes warm with maple syrup or another topping you like. Fresh fruit, yoghurt or a spoonful of nut butter can make a more substantial plate.

For a shared breakfast, keep cooked pancakes loosely covered and bring the whole batch to the table together.

Recipe notes & tips

• Measure the batter with a 60 ml measure so the pancakes cook at a similar rate.
• Let melted butter cool slightly before whisking it with the egg and milk.
• Stir only until the flour is moistened to help keep the pancakes tender.
• Cook one pancake first to check the heat and adjust it if the underside browns too quickly.
• Use a thin, even coating of oil or cooking spray to help prevent sticking.

Variations

• Buttermilk batter: Swap the milk for buttermilk for a tangier flavour.
• Berry topping: Serve with fresh berries alongside the maple syrup.
• Banana topping: Add sliced banana at the table for a naturally sweet finish.
• Nut butter: Spoon nut butter over the warm pancakes for a richer topping.
• Cinnamon: Add a little ground cinnamon to the dry ingredients for a warmly spiced version.

Common mistakes to avoid

• Overmixing: Stir only until the dry ingredients are moistened so the pancakes do not turn tough.
• Pan too hot: Lower the heat if the underside browns before bubbles appear on top.
• Flipping too early: Wait until bubbles form and the underside is golden before turning.
• Skipping the pan coating: Add more oil, spray or butter before cooking each pancake or batch.
• Crowding the pan: Leave room to flip each pancake carefully, cooking in batches if needed.

How to store

Refrigerate leftover pancakes in an airtight container for up to 3 days. Reheat in a frying pan over a low heat or in the microwave until warmed through.

Frequently asked questions