Back to basics today, with the easiest pancakes recipe ever. With only 6 ingredients and 2 minutes preparation, you get the perfect fluffy American pancakes for breakfast!
I have shared pancakes recipes on the blog before, such as my Lemon and poppy seed yogurt pancakes, or my Healthy 3 ingredients fireworks pancakes, but I have never shared a basic pancake recipes. Both of the recipes above are to try, but sometimes you are just craving for some classic fluffy pancakes for breakfast. Something easy and quick to make.
Weekends are to me the time of the week I want to treat myself and my other half with a fancy breakfast, which sometimes turns out to be a brunch depending on when we get up (although I love getting up early). But with a long week behind us, we often happen to be lazy, and for these lazy mornings, this recipe is just perfect.
Totally foolproof, you can top it with any topping of your choice, and even adapt the recipe depending on your mood and your creativity. For instance, you could imagine to add chocolate chips in the batter, or blueberries (for both options, I always prefer to add them once the pancakes are in the skillet to make them more good-looking). For even more advanced toppings and chocolate lovers, make yourself some homemade “Newtella”, my homemade chocolate hazelnut spread. Or simply enjoy them as they are with some butter on top and a generous drizzle of maple syrup.
I love everything in these pancakes. First, they are extremely quick and easy to prepare, with only a few basic ingredients that everyone has at hand (yes everyone: egg, milk, flower, sugar, baking powder – that’s it!). Then, they turn out perfect each single time I make them, with a lovely small round shape, and an amazing fluffy and light texture. And finally, they make me hungry as soon as I see them!
To me, these pancakes are linked to my life in Chicago, since I tried them the very first time on January 1st for a tête à tête New Year’s breakfast with my boyfriend, who turned out to be a little bit more since we had just got engaged! The weather was cold and slightly snowy, and everything was silent outside after the festivities from the night before. So these pancakes, that we had made fancy and topped with raspberries (there is actually a pic on Instagram!), happened to be the perfect comfort dish to celebrate new year. Funny thing: I was not sure by the time that one day, I would also move to Chicago. And here I am now, with a huge stack of American pancakes in front of me, yum!
- 1 cup (120g) all-purpose flour
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 pinch of salt
- 1 cup (240 ml) milk
- 2 Tablespoons melted butter or vegetable oil
- 1 large egg
- Assorting toppings such as maple syrup, fresh berries, etc.
- Preheat the oven to 200°F (90°C), with a heatproof platter ready to keep cooked pancakes warm in the oven.
- In a small bowl, whisk together flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk together milk, butter (or vegetable oil), and egg.
- Pour the dry ingredients to the milk mixture, and stir (do not overmix).
- Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil.
- For each pancake, spoon 2 or 3 tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until brown on the underside, 1 to 2 minutes more.
- Transfer to the heatproof platter, cover with foil and keep warm in the oven until serving. Serve warm, with desired topping such as maple syrup, fresh berries or banana slices.
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Here are some items I used for this recipe: