Some mornings call for something simple. Not a complicated recipe, not a pile of dishes — just a warm stack of pancakes that tastes like you actually tried. These pancakes come together in one bowl, with ingredients you already have, and hit the table in under 20 minutes.
Whether you’re feeding a hungry crowd or just yourself, this is the recipe you’ll reach for again and again.
Table of Contents
Why We Love These Easy Pancakes
- One bowl, minimal mess — Everything comes together in a single mixing bowl, meaning less cleanup and more time enjoying breakfast.
- Ready in under 20 minutes — From measuring to flipping, the whole process is done before most people finish their morning coffee.
- No special ingredients needed — Every ingredient is a pantry staple. No buttermilk, no specialty flour, no last-minute grocery runs.
- Endlessly customizable — Blueberries, chocolate chips, cinnamon, vanilla — toss in whatever you like and the base batter handles it beautifully.
- Great for leftovers — They reheat well straight from the fridge or freezer, so making a double batch is always a smart move.
Easy Pancake Ingredients
You probably already have everything needed to whip up this simple pancake recipe:
- Flour: All-purpose flour creates the base for these soft and fluffy pancakes.
- Sugar: A couple of tablespoons of white sugar add just the right touch of sweetness.
- Baking Powder: This ingredient helps the pancakes rise and become light and airy.
- Salt: A small amount of salt balances and enhances the overall flavor.
- Milk and Oil: These ingredients keep the batter moist while adding richness and flavor.
- Egg: A beaten egg helps hold the batter together and adds extra moisture.
HOW TO MAKE IT
Step 1: Gather all the ingredients before starting.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Create a small well in the center, then add the milk, oil, and egg. Stir until the batter is smooth and well combined.
Step 3: Heat a lightly greased griddle or skillet over medium-high heat. Pour about ¼ cup of batter for each pancake onto the hot surface. Cook for 1 to 2 minutes, or until bubbles appear on top and the edges begin to set. Flip and cook the other side until golden brown. Continue with the remaining batter.
Step 4: Serve warm and enjoy!
STORAGE
Leftover pancakes keep well in the fridge for up to 3 days in an airtight container. To reheat, pop them in the toaster or microwave for about 30 seconds — the toaster gives a slightly crispier edge, which some people prefer. For longer storage, lay them flat in a single layer on a baking sheet, freeze until solid, then transfer to a zip-lock bag. They’ll keep in the freezer for up to 2 months. Reheat straight from frozen — no thawing needed.
Easy Pancakes
Ingredients
- 1 cup all-purpose flour
- 2 tbsp white sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup milk
- 2 tbsp vegetable oil
- 1 large egg
Instructions
- Gather all ingredients before starting.2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center and add the milk, oil, and egg. Stir until the batter is smooth and well combined.3. Heat a lightly greased griddle or skillet over medium-high heat. Pour about ¼ cup of batter per pancake onto the surface. Cook for 1 to 2 minutes until bubbles form on top and the edges look set. Flip and cook the other side until golden brown. Repeat with remaining batter.4. Serve warm and enjoy.
Notes
- Don’t overmix the batter — a few small lumps are perfectly fine and actually help keep the pancakes light.
- Re-grease the pan lightly between batches to prevent sticking.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
Nutrition Facts
- Calories: 247
- Total Carbohydrate: 34g
- Dietary Fiber: 1g
- Total Sugars: 9g
- Protein: 7g
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 51mg
- Vitamin C: 0mg
- Sodium: 804mg
- Calcium: 183mg
- Iron: 2mg
- Potassium: 142mg
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