Best Quick Pancakes Recipe

Best Quick Pancakes

4.3

(3)

3 Reviews

This simple recipe results in fluffy, tender pancakes with minimal effort.

Martha Stewart

Updated on May 17, 2024

Prep Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Servings:

Yield:

9 4-inch pancakes

If you've ever felt like making pancakes from scratch was only reserved for weekends, we can't wait for you to try this quick pancake recipe. To make them, you'll combine a few basic pantry items like flour, baking powder, and sugar with eggs, milk, and melted butter—no buttermilk required—then simply stir until combined. After ladling onto a hot griddle or skillet, you'll be rewarded with fluffy, golden-brown pancakes fit for a restaurant brunch. In the mood for banana or chocolate chip flapjacks instead? This recipe works great with add-ins, and will still come out light and fluffy.

Making Ahead

Pancakes can be made and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. To freeze, place pancakes in a freezer bag, separating each one with a piece of parchment paper. Reheat pancakes in the microwave until hot, about 30 seconds refrigerated pancakes and 1 minute for frozen.

To add chocolate chips or fruit to these pancakes, we recommend ladling the batter onto the skillet or griddle, then scattering the add-ons over top (rather than mixing them into the batter first). This helps ensure they are evenly distributed between the pancakes.

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup milk
2 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle

Directions

Heat griddle; whisk dry ingredients:

Heat griddle to 375°F or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl.
Add wet ingredients and whisk to combine:

Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
Heat oven; brush griddle with butter:

Heat oven to 175°F. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess.
Add batter and cook:

Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute.

To test for doneness, cut into the pancake with a fork; it should spring right back.
Repeat with remaining batter:

Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven.

Other Pancake Recipes to Try:

Originally appeared: Martha Stewart Living, February 1998

Updated by

Esther Reynolds

Best Quick Pancakes

Making Ahead

Ingredients

Directions

Heat griddle; whisk dry ingredients:

Add wet ingredients and whisk to combine:

Heat oven; brush griddle with butter:

Add batter and cook:

Repeat with remaining batter:

Other Pancake Recipes to Try:

Related Articles