Try this super simple Pancakes recipe for breakfast! Freezes very well too!! In just 20 minutes, you can whip up a crowd-pleasing breakfast or dinner, from scratch. Easy Pancake recipe is made from a simple batter of eggs, flour, milk and baking powder for leavening. Serve with butter and warm syrup.
Freezing pancakes only takes a few minutes of extra work to give you breakfast all week long. Cook your cakes. Line a baking sheet with parchment or a nonstick liner. This will ensure the pancakes freeze without sticking to the pan. Place your cooked cakes on the liner (while still warm is fine). Arrange them so they aren’t touching, but you do not need a large gap between pancakes. Put the baking sheet in the freezer and freeze for 1 hour, then remove and stack the cakes in a freezer-safe container. Be sure to label the container with the date!
When you’re ready to eat the pancakes, just remove as many as you want from the freezer and microwave them in a single layer. You can also use a toaster oven if you like. Four small cakes should take about 45 seconds to reheat in the microwave. If making more pancakes, remember to increase the reheating time.
Not quite what you are looking for? Try these other excellent Breakfast Recipes:
- Savory Crepes
- Southern Country Gravy
- Broccoli Mushroom Cheddar Omelet
- Spanish Potato Omelete
- Breakfast Grilled Cheese
- Asparagus Frittata
Simple Pancakes
In just 20 minutes, you can whip up a crowd-pleasing breakfast or dinner, from scratch. Easy Basic Pancakes recipe is made from a simple batter of eggs, flour, milk and baking powder for leavening. Serve with butter and warm syrup.
- Prep Time: :05
- Cook Time: :15
- Total Time: :20
- Yield: 4 1x
- Category: Breakfast
- Method: Stovetop
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- Assorted toppings, such as butter, maple syrup, confectioners’ sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup
Instructions
- Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
- In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
- Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
- For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
- Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.
Notes
Variations
- BUTTERMILK: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with low-fat buttermilk.
- YOGURT: In step 1, add 1/2 teaspoon baking soda to dry mixture. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- WHOLE-GRAIN WITH YOGURT: In step 1, replace the all-purpose flour with 1/2 cup whole-wheat flour, 1/4 cup each cornmeal and wheat germ, and 1/2 teaspoon baking soda. In step 2, replace the milk with 2/3 cup plain low-fat yogurt and 1/3 cup milk.
- Want fluffier pancakes? Double the baking powder!
Nutrition
- Serving Size: 4