Easy
Fluffy Diner Pancakes
Tall, tender pancakes from a simple batter you can stir in one bowl.
The short version. Whisk the dry ingredients, stir in milk, an egg and melted butter until just combined, and cook about a quarter cup of batter per pancake on a medium griddle until bubbles pop, then flip once.
Scaling is exact math. For a fraction of an egg, beat the egg and measure out that fraction.
Ingredients
Batter
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp sugar
- ½ tsp salt
- 1 ¼ cups milk
- 1 egg
- 3 tbsp butter (melted)
- butter or oil (for the griddle)
Directions
- Whisk the flour, baking powder, sugar and salt in a large bowl.
- Make a well in the middle. Pour in the milk, egg and melted butter and stir until just combined. A few lumps are good. Let the batter rest for 5 minutes.
- Heat a griddle or large skillet over medium heat and lightly grease it.
- Pour about a quarter cup of batter for each pancake. Cook until bubbles form on top and the edges look set, about 2 to 3 minutes.
- Flip once and cook until the second side is golden, about 1 to 2 minutes. Keep the finished pancakes in a 200°F oven while you cook the rest.
Tips
- Overmixing makes tough pancakes. Stop stirring when you can no longer see dry flour.
- If the first pancake browns too fast, turn the heat down a notch.
Technique guides
- What is the difference between baking powder and baking soda?
- How do you make a buttermilk substitute?
Questions
How do I get them fluffier?
Use fresh baking powder, rest the batter for a few minutes, and avoid pressing down on the pancakes while they cook.
Cooking involves heat and sharp tools. Kids cook with an adult. Times and temperatures are guides, so use your own judgment and a thermometer, and watch for allergens.