Best Breakfast Pancakes

4.5 stars based on 172 votes
Tested & Perfected Recipes

Fluffy on the inside and crispy on the surface, these are the best breakfast pancakes you’ll ever try.

pancakes

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.

Servings: 6-8 large pancakes
Total Time: 15 Minutes

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

  1. Combine the flour, baking powder, sugar and salt in a bowl and mix well.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Reviews & Comments

  • 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

    • — Mim on May 29, 2021
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  • 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.

    • — Maria on May 17, 2021
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  • 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?

    • — Paula N. on March 24, 2021
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    • Hi Paula, What brand of flour do you use?

      • — Jenn on March 24, 2021
      • Reply
      • King Arthur

        • — Paula N on March 28, 2021
        • Reply
        • 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!

          • — Jenn on March 31, 2021
          • Reply
  • 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.

    • — Hajar on March 16, 2021
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  • 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?

    • — Esther on March 13, 2021
    • Reply
    • 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?

      • — Jenn on March 14, 2021
      • Reply
  • Delicious! We make these every Sunday morning

    • — Jacqueline on February 28, 2021
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  • 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!

    • — diAne on February 14, 2021
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  • 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

    • — Pieter on February 9, 2021
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  • 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!

    • — Marilyn K on February 2, 2021
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    • 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!

      • — Meredith on April 24, 2021
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  • 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. 🙂

    • — Terri Hall on February 1, 2021
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  • 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.

    • — Mairi Townsend on January 30, 2021
    • Reply

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