Quick and Easy Pancakes
Light, fluffy, and on the table in minutes — these no-fuss pancakes use simple pantry staples and come together fast. Make them small and stackable or big and impressive, either way they're guaranteed to become a weekend staple.
Prep time
5 min
Cook time
20 min
Serves
Ingredients
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Dry Ingredients
- 1½ cupsall-purpose flour
- 1 tbspsugar
- 1¾ tbspbaking powder
- pinchsalt
Wet Ingredients
- 1½ cupsmilk
- 2 largeeggs
- 1 tspvanilla extract
Ingredients
Dry Ingredients
- 1½ cupsall-purpose flour
- 1 tbspsugar
- 1¾ tbspbaking powder
- pinchsalt
Wet Ingredients
- 1½ cupsmilk
- 2 largeeggs
- 1 tspvanilla extract
Instructions
Mix
- 1
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 2
In a separate bowl, combine the milk, eggs, and vanilla extract.
- 3
Pour the wet ingredients quickly into the dry ingredients and mix until just combined. A few lumps are fine — do not overmix.
Cook
- 1
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
- 2
Use about ¼ cup of batter per pancake for approximately 16 four-inch pancakes, or ½ cup for 8 large pancakes.
- 3
Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden.
- 4
Serve warm with maple syrup, fresh berries, or your favourite toppings.
Melissa's Notes
The key to fluffy pancakes is not overmixing — stir just until the dry ingredients disappear. Let the batter rest for 2–3 minutes before cooking for even fluffier results. Leftover pancakes freeze beautifully. No buttermilk on hand? No problem — add 1 tablespoon of white vinegar to 1½ cups of milk, give it a quick stir, and let it sit for a minute. Works like a charm.
Nutrition Information
Per small pancake — based on 16 pancakes
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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