Serve these basic pancakes with butter and your favorite syrup. I used golden syrup for the pancakes in the photo, but maple syrup or a fresh fruit syrup would be fabulous. Try this raspberry sauce or fresh blueberry sauce.
Feel free to reduce the sugar or use brown sugar or a sugar substitute in these pancakes. This recipe makes about 6 pancakes, but it is easily multiplied for more people.
See the tips and variations below the recipe for some flavor variations and some helpful tips for making perfect pancakes.
- 1 large egg
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter (melted)
- 3/4 cup milk (or more, as needed to make a pourable batter)
- Whisk the egg lightly in a small bowl.
- Combine the dry ingredients in a mixing bowl and blend well. Stir in the beaten egg, melted butter, and 3/4 cup of milk. Mix lightly to blend. Add more milk until you have a batter you can easily pour.
- Grease a griddle or skillet and place it over medium heat.
- Use a 1/4 cup measure to scoop the batter. Pour the batter onto the hot greased griddle or skillet one or two at a time, depending on the size of the pan.
- After about 1 1/2 to 2 minutes the pancakes will have broken bubbles all over and they will look dry around the edges. Flip and cook the other side for about 1 minute longer, or until browned.
- The recipe makes 2 to 3 servings (6 pancakes), and can be easily doubled or multiplied for a family.
Tips and Variations
- Buttermilk Pancakes - Add 1/4 teaspoon of baking soda to the dry ingredients and replace the milk with buttermilk.
- Blueberry Pancakes - Add 1/2 cup of fresh blueberries or well-drained thawed frozen blueberries.
- Pecan or Walnut Pancakes - Fold 1/3 cup of chopped walnuts or pecans into the batter.
- Peach Pancakes - Replace all or part of the milk with peach nectar and add 1/3 to 1/2 cup of minced fresh peaches.
- Multiply the batch and store them in the freezer for quick breakfasts throughout the month.
- For fluffier pancakes, beat the egg white separately to stiff peaks and fold it into the batter just before you cook the pancakes.
- Don't overmix pancake batter. Lumps are okay.
- Mix the batter the night before. Cover and refrigerate until morning. If necessary, add a tablespoon or two of milk to thin the cold batter.