A simple and forgiving batter that works with lots of different add-ins.
TIME 20 to 30 minutes
MAKES 4 to 6 servings
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
2 eggs
1½ to 2 cups milk
2 tablespoons melted and cooled butter, plus more (unmelted) butter for cooking

1 Put a large skillet, preferably nonstick, over medium-low heat while you make the batter.

2 Combine the flour, baking powder, salt, and sugar in a large bowl and stir to mix well. In a smaller bowl, beat the eggs with 1½ cups of the milk, then stir in the 2 tablespoons cooled melted butter.

3 Add the egg mixture to the dry ingredients, stirring only enough to moisten the flour and distribute the liquid evenly; don’t worry about a few lumps. If the batter seems thick, add a little more milk—the thinner the batter, the thinner the pancakes and the more they’ll spread out in the pan.

4 Sprinkle a couple drops of water into the pan; if the drops skid across the surface before evaporating, it’s hot enough. If not, turn up the heat a bit. Put a pat of butter in the skillet. When it stops foaming, ladle small amounts of batter onto the skillet, making any size pancakes you like. Cook, undisturbed, until the edges are set and bubbles appear in the center of the pancakes, 2 to 4 minutes. If the pancakes are cooking too fast or too slowly, adjust the heat a little bit at a time.

5 Carefully slip a spatula under a pancake to peek and see if it’s brown on the bottom. If so, lift it from the pan and turn it over. Cook the second side until it’s lightly browned, another 2 or 3 minutes, and serve right away.


  • Partially Whole Grain Pancakes: Replace ½ cup of the flour with cornmeal or whole wheat flour.
  • Spiced Pancakes: Spike the batter with a pinch of ground cinnamon or ginger or 1 tablespoon grated lemon or orange zest.
  • Loaded Pancakes: Right after you pour the batter into the pan, sprinkle with blueberries, banana slices, chopped nuts, chocolate chunks, or granola.


  • The first batch of pancakes—which are never quite as good as those that follow —usually require higher heat than the following batches, since the skillet builds up and retains heat.
  • Pancakes are best eaten immediately, but you can keep them warm on an ovenproof plate in a 200°F oven for about 15 minutes.
  • To cook pancakes on an electric griddle, set the temperature to 350°F and adjust it as necessary to keep the batter sizzling gently without burning. Or use a stovetop griddle just like a skillet.

Post a Comment