Easy Classic Pancakes

Elenor Craig

These easy classic pancakes are inspired by American diner-style breakfasts that bring comfort, warmth, and nostalgia all in one stack. Light, fluffy, and incredibly versatile, this beginner-friendly recipe blends pantry basics to create golden rounds of buttery comfort. Whether enjoyed plain with maple syrup or dressed with fruit and whipped cream, these pancakes ensure satisfaction with minimal effort.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast

Cuisine American

Servings servings

Calories 342 kcal

Equipment

Mixing bowls
Whisk
Griddle or non-stick skillet
Measuring cups and spoons
Spatula

Ingredients

1 ½ cups all-purpose flour sifted for lighter texture
2 tablespoons granulated sugar feel free to adjust to taste
2 teaspoons baking powder ensure freshness for proper rise
½ teaspoon baking soda for additional lift
½ teaspoon salt fine sea salt preferred
1 ¼ cups buttermilk room temperature
1 large egg room temperature
2 tablespoons unsalted butter melted and slightly cooled
1 teaspoon pure vanilla extract
1 tablespoon vegetable oil or butter for greasing the skillet

Instructions

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In a separate medium bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the dry ingredients. Stir gently using a whisk or spatula just until the flour is no longer visible—be careful not to overmix. A few lumps are perfectly fine.
Heat a griddle or non-stick skillet over medium heat (~350°F / 175°C). Lightly grease with vegetable oil or butter.
Using a 1/4-cup measuring cup, pour batter onto the hot griddle. Cook until bubbles form on the surface and the edges look slightly dry, about 2–3 minutes.
Flip and cook the other side for another 1–2 minutes until golden brown and cooked through. Repeat with remaining batter, greasing the skillet as needed.

Notes

For dairy-free pancakes, substitute buttermilk with almond milk + 1 tablespoon lemon juice, and use melted coconut oil instead of butter.
Resting the batter for 5–10 minutes before cooking slightly improves fluffiness.
Keep pancakes warm in a 200°F (90°C) oven while you finish cooking the batch.

Nutrition

Calories: 342kcalCarbohydrates: 46gProtein: 9gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 70mgSodium: 738mgPotassium: 172mgFiber: 1gSugar: 10gVitamin A: 366IUCalcium: 220mgIron: 3mg

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