Homemade Pancake Batter Recipe

Servings: 6

Prep Time: 5

Cook Time: 10

Total Time: 15

This pancake batter recipe yields incredibly fluffy and soft pancakes every time

5 from 32 votes

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Ingredients

1 ½ cups all-purpose flour
1 tablespoon aluminum-free baking powder
½ teaspoon salt
1 tablespoon sugar, recommended
1 ¼ cups milk, any
1 egg
3 tablespoons butter, melted

Instructions

Make the pancake batter:

In a large bowl, combine the flour, baking powder, salt, and sugar.
Make a well in the middle and pour the milk, egg, and butter. Mix with a whisk or fork until smooth.

Cook the pancakes:

Heat a large non-stick pan (or griddle) over medium-high heat -I set my griddle around 350F. Once hot, grease the surface with oil, spray, or butter.
Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute on the other side. Remove from the pan onto a plate and cook the remaining pancake batter.

Serve:

Serve the warm pancakes topped with your favorite toppings and a drizzle of maple syrup if desired.

Store:

Refrigerate unused batter, covered, for up to 2 days. Leftover pancakes for up to 3 days. Or, freeze for up to 3 months.

Notes

Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it's important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.

Nutrition