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Best Breakfast Pancakes
Fluffy on the inside and crispy on the surface, these are the best breakfast pancakes you’ll ever try.
Adapted from The New York Times Cookbook, these pancakes are fluffy on the interior and crispy on the exterior. Once you try them, you’ll wonder about all those boxed pancake mixes — these hardly require any more work and they’re twice as good. Plus, I’ll bet you’ve already got all the ingredients on hand.
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Best Breakfast Pancakes
Fluffy on the inside and crispy on the surface, these are the best breakfast pancakes you’ll ever try.
Ingredients
- 1 cup all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup plus 2 tablespoons milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- Vegetable oil, for cooking
Instructions
- Combine the flour, baking powder, sugar and salt in a bowl and mix well.
- Beat the egg and milk together in a bowl. In a different bowl, add the milk mixture to the melted butter, stirring constantly with a whisk to blend.
- Pour the milk mixture into the dry ingredients and stir just enough to moisten the flour mixture. It should look a little lumpy. (If you overwork the mixture, the pancakes will be tough.) This is a thick batter but if it seems too thick, add a bit more milk.
- Heat a griddle or nonstick pan over medium heat and coat it with vegetable oil. Drop the batter from a large spoon (about 1/4 cup) and cook until the first side is golden brown, or until the top surface bubbles and is dotted with holes. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Adjust the heat setting if necessary. Wipe the griddle totally clean with a paper towel between batches. Serve immediately.
- Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°F oven for about 8 to 10 minutes, or until hot.
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Thank you for a great recipe, Jenn!
For those extra lazy (or very rushed) mornings this recipe can be doubled and baked in a quarter sheet pan at 425F for about 12-14 minutes (as one gigantic pancake for slicing, that is). The top and bottom doesn’t get as golden and crisp as individual ones would in a pan but the saved time is worth it for us. 🙂
Made these for the first time 5 years ago, for my husband’s first Father’s Day. They were so good that they became the offical Father’s Day breakfast but now that my kids are older and have tried them, it’s pancakes every Sunday morning! Thanks for the recipe and the family tradition!
I have made them 1million times. I drop the eggs and use water instead of milk and vegetable oil in place of butter but still amazing
I made these pancakes with my eight year old granddaughter for Sunday breakfast. They were delicious and very easy to make. This recipe will be my go to for pancakes. Thank you Jenn for sharing.
The recipe is fantastic, however, no matter which pancake recipe I make, mine always turns out way flatter than than the pics. I follow the recipe but I must be doing something wrong. Any thoughts?
Hi Paula, What brand of flour do you use?
King Arthur
That’s the flour I would recommend. If you find that your pancakes are consistently thin, I’d cut back just a bit on the liquid you’re using. Hope that helps!
Make these. These are the best pancakes I have ever made. Every other recipe I tried has a baking soda aftertaste! Also, I love that the recipe is already in metrics.
Hi, I love this recipe but the batch is too small for my family. I’ve been trying to double this recipe but have failed multiple times. Can you help me?
Hi Esther, Happy to try to help. What kind of problems have you experienced when doubling the recipe? Are you sure you’ve doubled all the ingredients?
Delicious! We make these every Sunday morning
Jenn, I made these pancakes for my husband’s Valentine’s breakfast. He took one bite and said, “I wish Valentine’s Day breakfast was every morning!” Thank you for all of your wonderful recipes. I have tried a number of your recipes and they are delicious!
Thanks so much for this recipe, I have been using it for years with a lot of joy.
These are my adaptations:
flour+baking powder: sub with selfraising flour
sugar: sub with brown sugar, but only 1 tbsp
add 1 large tbsp sour cream
add a few frozen berries to each pancake while baking
This recipe is everything you want in a pancake! Crispy on the outside and fluffy on the inside! They are nice and thick without being heavy. They are delicious with syrup, cream, fruit, chocolate chips…really any topping you can think of… and to be honest, they are so tasty they don’t even need anything else. I suggest doubling the recipe because you will definitely eat them all and if for some reason you don’t, they are delicious cold as well! We like to eat ours with eggs and hash browns!
My kids and I love these pancakes! I make them without any sugar since we top them with fruit and maple syrup and they are delicious! Thanks for the great recipe!
This is now my all the time pancake recipe. They are exactly how my partner likes them: a little squishy on the inside, and crispy outside. 🙂
This is our go-to recipe for easy fluffy pancakes. I typically make a batch and freeze any leftovers to reheat in the toaster on busy weekdays for my children.