North American Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Pancakes
Fluffy, round flatbreads cooked on a griddle, served with syrup.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly distributed.
- 2
Make a well in the center of the dry ingredients and pour in the milk, egg, melted butter, and vanilla extract.
- 3
Gently whisk the wet and dry ingredients together until just combined. The batter should be slightly lumpy; do not overmix, or the pancakes will be tough. Let the batter rest for 5 minutes.
- 4
Preheat a lightly oiled griddle or non-stick frying pan over medium-high heat (around 350°F).
- 5
Pour or scoop 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until the surface is dotted with bubbles and the edges appear dry and set.
- 6
Flip carefully with a spatula and cook for another 1-2 minutes until the bottom is golden brown. Serve hot with butter and warm maple syrup.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving330
Calories
9 g
Protein
44 g
Carbs
13 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Griddle cakes made from grain, fat, and liquid appear in nearly every food culture, but the fluffy American-style breakfast pancake is a product of 19th-century home cooking combined with the widespread availability of commercial baking powder after the 1850s. Chemical leavening replaced the yeast or sourdough that earlier pancakes depended on, making the recipe fast enough for a weekday morning. The tall, tender, slightly sweet stack with butter and maple syrup became a North American breakfast archetype across both family tables and diners.
Listahan note
This version relies on baking powder for reliable lift and rests the batter briefly so the powder activates evenly, producing a pancake that is light and airy rather than flat and dense.
Technique cues
- Mix until just combined and stop; lumps in the batter are fine and intentional, and overmixing develops gluten that makes pancakes rubbery instead of tender.
- Let the batter rest for 5 minutes after mixing; this gives the baking powder time to begin reacting and lets the flour hydrate fully, both of which improve the final texture.
- The griddle or pan is ready when a drop of water flicked onto the surface skitters and evaporates immediately; cooking on too-low heat produces pale, dense pancakes that stick.
Kitchen flow
- Parallel prep
- Set up toppings (butter, maple syrup, fruit) before you start cooking so the first pancakes do not sit and steam while you prepare accompaniments.
- Make-ahead
- Mix dry ingredients the night before and store in a bowl; whisk in the wet ingredients in the morning for fresh batter in under 5 minutes.
- Leftover move
- Stack cooled leftover pancakes between parchment and refrigerate; reheat directly in a dry skillet or toaster for a quick weekday breakfast.
- Cleanup rhythm
- Wipe the skillet between batches with a folded paper towel and a small knob of butter; this removes any burnt bits and re-greases in one step.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
1 1/2 cups all-purpose flour
Structure base
Purpose: All-purpose flour has enough protein to hold the pancake together but not so much that it becomes tough when mixed.
Handling: Whisk the flour with the other dry ingredients before adding liquids so the leavening is evenly distributed.
Adaptation: Whole wheat flour can replace up to half the all-purpose flour for more fiber and a nuttier flavor; replacing all of it makes the pancakes dense.
3 1/2 tsp baking powder
Primary leavening
Purpose: A relatively high amount of baking powder is what produces the characteristic tall, fluffy American pancake as opposed to a thin crepe.
Handling: Check that the baking powder is fresh by dropping a teaspoon into hot water; it should bubble vigorously.
Adaptation: If only baking soda is available, use 1 tsp baking soda and add 1 tbsp lemon juice or white vinegar to the milk to create an acid reaction.
3 tbsp unsalted butter (melted)
Fat for tenderness and flavor
Purpose: Melted butter coats the flour proteins and limits gluten development, contributing to the tender crumb of a good pancake.
Handling: Cool the melted butter to just warm before adding to the other wet ingredients so it does not scramble the egg.
Adaptation: Neutral vegetable oil can replace butter for a dairy-free version; the pancakes will be slightly less rich but equally tender.
1 1/4 cups whole milk
Liquid and fat
Purpose: Whole milk provides the fat and protein that support browning and make the pancake taste rich rather than flat.
Handling: Use room-temperature milk so the melted butter does not solidify when the wet ingredients are combined.
Adaptation: Buttermilk in place of whole milk adds tang and reacts with the baking powder to produce even more lift; the pancakes will be slightly tangier and fluffier.
Technique notes
- Pour batter from a ladle or measuring cup held close to the pan surface; pouring from height spreads the batter unevenly and deflates bubbles.
- Flip only once, when bubbles across the top surface are mostly open and the edges look set; flipping too early tears the pancake, flipping too late dries it out.
- Keep finished pancakes warm on a baking sheet in a 200F oven while you cook the rest; stacking them directly causes steam to soften the exterior.
Ingredient swaps
- Gluten-free direction
- Use a 1:1 gluten-free flour blend; add 1/4 teaspoon of xanthan gum if the blend does not include it for better binding.
- Dairy-free option
- Replace whole milk with oat milk and use coconut oil instead of butter; the pancakes will be slightly thinner but still cook well.
- Protein boost
- Replace 1/4 cup of flour with plain protein powder; the pancakes will be slightly denser and may need an extra tablespoon of milk to thin the batter.
Serve alongside
- Crispy bacon or breakfast sausage
- Fresh sliced strawberries with a dusting of powdered sugar
- Fried eggs
- Fresh orange juice
- Hot drip coffee
- Cold whole milk
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooled pancakes stacked between sheets of parchment in a sealed container for up to 3 days.
- Reheat in a dry skillet over medium-low heat for 1 minute per side, or in a toaster for a crispier result than the microwave provides.
- Freeze fully cooled pancakes in a single layer, then transfer to a freezer bag; reheat from frozen in the toaster or oven at 350F for 8-10 minutes.
Equipment
- Flat non-stick griddle or wide non-stick skillet for even heat
- Ladle or 1/4-cup measuring cup for consistent portion size
- Thin offset spatula for a clean flip
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