Everyday Pancakes
Updated Feb. 3, 2025
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups all-purpose flour
- 2teaspoons baking powder
- ¼teaspoon salt
- 1tablespoon sugar, optional
- 2eggs
- 1½ to 2cups milk
- 2tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Nutritional analysis per serving (6 servings)
258 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 8 grams protein; 270 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1½ cups milk, then stir in 2 tablespoons melted cooled butter, if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don't worry about a few lumps. If batter seems thick, add a little more milk.
- Step 2
Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.
- Step 3
Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.
Private Notes
Comments
They're just pancakes, people. Calm down. You don't need to use 17 different types of flour, chocolate drops only made by a hermit on the highest mountain in Switzerland on select Tuesdays in the Spring, and edible gold glitter. That's why this is titled Everyday Pancakes and not How Pretentious Can I Be Pancakes.
I halved the recipe and added finely chopped cabbage, grated carrots, finely chopped onion in small amounts so as to not overwhelm the batter. This is a fast and easy western version of okonomiyaki and can be eaten for any meal. Good alone or with sour cream, or maple syrup or your choice. Add an organic turkey sausage and there you have it, a complete meal.
If you use buttermilk (or any other acid), don't forget to add a teaspoon of baking soda!
Made some changes to make them mostly GF—yes this includes some AP flour, because I’m not actually GF for allergies or celiac, and a little flour goes a long way for getting the consistency correct: Sub the following for 255g flour: 100 g almond flour 50 g AP flour 50 g cornmeal 50 g lupine flour 10 g cornstarch Change amount of BP to 1 tbsp baking powder Sub the sugar for equal amount of alternative sugar of your choice. Delicious!
Try cornmeal pancakes. You'll never go back.
My grandsons associate love and the comfort of a warm breakfast with Grandma’s Everyday Pancakes. Sorry, Mr. Bittman, until my grandsons are old enough (8 & 11 years old) to understand copyright infringement, I will continue to take credit. I am grateful and lift up words of gratitude every time they shout for Every Day Pancakes. I can’t play sports with them and even my cooking falls below their mother’s insanely good cooking. So, I take my wins where I can and say thank you Mr. Bittman for a wonderful fail safe recipe.
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