You make basic pancakes by whisking dry ingredients, whisking wet ingredients, gently combining them into a thick pourable batter, then cooking small pools of batter in a hot, lightly greased pan until golden on both sides.

Quick Scoop

Simple ingredient list

A classic fluffy pancake batter usually uses pantry staples:

  • All-purpose flour
  • Baking powder (for fluffiness)
  • A pinch of salt
  • A little sugar (for light sweetness)
  • Milk
  • One egg
  • Melted butter or neutral oil

Many home cooks also like to add a little vanilla extract or extra sugar if they want a more dessert-like breakfast.

Step‑by‑step: from bowl to pan

  1. Put the dry ingredients (flour, baking powder, salt, sugar) in a bowl and whisk to combine so there are no clumps of leavening.
  1. In another bowl, whisk the wet ingredients (milk, egg, melted butter/oil, and optional vanilla) until smooth.
  1. Make a well in the dry ingredients and pour in the wet mixture.
  1. Stir or fold just until everything is combined and you have a thick, slightly lumpy batter; do not overmix or the pancakes can turn dense.
  1. Let the batter sit a few minutes while you preheat a nonstick pan or griddle over medium to medium‑low heat, then lightly grease it with butter or oil.
  1. Pour about 1/4–1/3 cup of batter per pancake onto the hot surface.
  1. Cook until bubbles form on top and the edges look set, then flip and cook another 1–2 minutes until the underside is golden brown.
  1. Serve warm with butter, maple syrup, fruit, or any toppings you like.

Little tricks for fluffier pancakes

  • Keep the batter thick ; add only a bit of extra milk if it is too stiff to pour.
  • Mix gently and stop as soon as there is no visible dry flour; a few small lumps are fine.
  • Cook on medium rather than high heat so they rise and brown without burning.

Fun add‑ins and twists

People in recipe communities and forums often stir in extras like:

  • Blueberries or sliced bananas
  • Chocolate chips
  • Cinnamon or other warm spices

You usually add these right after combining the wet and dry ingredients, or sprinkle them onto each pancake just after pouring the batter into the pan.

HTML mini‑table: basic structure

Here is a small HTML table summarizing the core steps:

html

<table>
  <tr>
    <th>Step</th>
    <th>What to do</th>
  </tr>
  <tr>
    <td>1</td>
    <td>Whisk dry ingredients together (flour, baking powder, salt, sugar).</td>
  </tr>
  <tr>
    <td>2</td>
    <td>Whisk wet ingredients (milk, egg, melted butter/oil, optional vanilla).</td>
  </tr>
  <tr>
    <td>3</td>
    <td>Combine wet and dry, stir gently until just mixed.</td>
  </tr>
  <tr>
    <td>4</td>
    <td>Cook 1/4–1/3 cup portions on a greased medium‑hot pan; flip when bubbly.</td>
  </tr>
  <tr>
    <td>5</td>
    <td>Cook until golden on the second side and serve with toppings.</td>
  </tr>
</table>

Information gathered from public forums or data available on the internet and portrayed here.