You can make and freeze the easiest pancakes in advance (or even freeze the batter), or you could master this one-bowl recipe that requires just six pantry ingredients and is ready in 30 minutes or less. Here are the recipe and instructions for how to make the easiest pancakes.
This recipe makes 18 (3-inch) pancakes, which perfectly serves four or six on a weekday. Maple syrup or vanilla extract is usually my go-to, but a dusting of powdered sugar can keep kids from leaving for school with sticky fingers and is just as delightful.
2 cups all-purpose flour.
2 tablespoons granulated sugar.
2 teaspoons baking powder.
1/2 teaspoon kosher salt.
1 1/2 cups milk.
2 large eggs.
2 tablespoons vegetable oil, plus more for cooking.
Powdered sugar or maple syrup, for serving.
1.Measuring cups and spoons
2.Large mixing bowl
3.nonstick frying pan
- Combine the dry ingredients in a large bowl. Place 2 cups of all-purpose flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of kosher salt in a large bowl and whisk to combine.
- Add the wet ingredients. Add 1 1/2 cups milk, 2 large eggs, and 2 tablespoons vegetable oil. Whisk until almost smooth, a few small lumps are fine.
- Let the batter rest while you heat a pan. Set the batter aside for 10 minutes. Meanwhile, heat a large cast-iron or nonstick skillet over medium-high heat.
- Fry 3 pancakes for 3 minutes. Add 1 teaspoon of vegetable oil to the pan and swirl to coat. Add 2-tablespoon portions of the batter to the pan, cooking 3 at a time. Cook on the first side until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden brown about 3 minutes.
- Flip and cook for another 2 to 3 minutes. Flip the pancakes. Cook until the second sides are golden-brown, 2 to 3 minutes more. Transfer to a warm oven or plate. Repeat using more oil and cook the remaining batter.
Storage: Pancakes can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months.
You can also try these pancakes without eggs.