When it’s Saturday morning, your fridge is practically empty, your stomach is rumbling, and you’re still too bleary-eyed to shuffle to the store, there’s really only one thing to do: Make this easy pancake recipe. Requiring nothing more than regular old milk and the usual pantry suspects, these delicious pancakes are dangerously simple, meaning you can kiss that store-bought pancake mix going bad on the shelf goodbye.
A few important tips for perfect pancakes. First: No, 4 tablespoons of baking powder is not a typo. Baking powder is a much weaker leavener than baking soda, so you need significantly more of it for some lift. (Baking soda has left the chat. Without an acidic ingredient like buttermilk in the mix, it won’t do you any good.) Next, separating the eggs but not whipping the whites before reincorporating them into the pancake batter at the end may seem strange, but this virtually effortless move makes taller, fluffier pancakes and is worth breaking out an extra bowl for. (Why? It’s science. Something about cells, membranes, and structure.) Your last tip for TV-ad-style golden brown homemade pancakes? Use a dry—yes, that means ungreased—nonstick griddle or frying pan. That way there’s no fat to bead or pool, creating hot spots that inevitably ruin that even, uniform glow.
While we think these fluffy pancakes are delightful as is, topped with a little melted butter and maple syrup, we wouldn’t be opposed to a sprinkle of brown sugar or a slather of peanut butter if that’s your thing.
For more variations, try these vegan banana pancakes (which are also gluten-free thanks to ground oats, and packed with chocolate chips), hearty multigrain pancakes made with whole wheat flour, classic buttermilk pancakes, or ricotta pancakes served with a blueberry compote. Or head this way for more brunch and breakfast recipes, including our favorite waffles.
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Makes about 14
cups (250 g) all-purpose flour
Tbsp. (50 g) baking powder
cup (50 g) granulated sugar
tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
Tbsp. unsalted butter, melted, cooled slightly, plus more for serving
cups whole milk
Pure maple syrup (for serving)
Whisk 2 cups (250 g) all-purpose flour, 4 Tbsp. (50 g) baking powder, ¼ cup (50 g) granulated sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a large bowl until well combined, about 30 seconds.
Separate 2 large eggs, catching whites in a small bowl and transferring yolks to a medium bowl. Add 6 Tbsp. unsalted butter, melted, cooled slightly, to yolks and whisk to combine. Whisk in 2¼ cups whole milk (butter may form tiny clumps, especially if milk is very cold). Pour milk mixture into dry ingredients and whisk until just combined and no large dry pockets of flour remain (batter will be thin and very lumpy; it’ll be fine).
Whisk egg whites lightly just to break up. Add to batter and whisk gently until just combined. Let batter sit at room temperature until noticeably puffy and thick, about 10 minutes.
Place a dry large nonstick griddle or skillet over medium heat (if using an electric griddle, heat to 325°). Stir batter gently to deflate any large air bubbles. Working in batches, scoop ¼-cupfuls of batter onto griddle. Cook pancakes until golden brown underneath and matte around edges and bubbles have formed on top, about 3 minutes. Flip and cook until golden brown on other side, about 2 minutes. Transfer pancakes to plates (or keep warm on a wire rack set inside a baking sheet in a 250° oven for up to 30 minutes).
Serve pancakes with lots of butter and pure maple syrup.