---
title: Perfect Pancakes
url: https://alex.dinnouti.com/recipes/pancakes/
description: Classic American pancakes — light, fluffy, and ready in 25 minutes, with easy mix-in variations.
date: 2026-10-06
tags: pancakes, breakfast, american
---


1. **Mix the dry ingredients.** In a large bowl, whisk together the flour, baking powder, salt, and sugar.

2. **Mix the wet ingredients.** In a separate bowl, whisk together the milk, egg, and melted butter.

3. **Combine.** Pour the wet ingredients into the dry and stir until just combined. The batter should be slightly lumpy — overmixing makes tough pancakes.

4. **Rest and heat the pan.** Let the batter rest for 5-10 minutes while you heat a non-stick skillet or griddle over medium heat (about 350°F / 175°C).

5. **Cook the first side.** Lightly grease the pan with butter or oil. Pour about 1/4 cup of batter per pancake. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.

6. **Flip.** Flip and cook another 1-2 minutes, until golden brown on the other side.

7. **Serve.** Serve immediately with your favorite toppings, or keep warm on a rack in a 200°F (95°C) oven while you finish the batch.

**Mix-in variations:**
- *Blueberry:* fold in 1 cup fresh or frozen blueberries (don't thaw frozen ones first).
- *Chocolate chip:* fold in 1/2-3/4 cup chocolate chips.
- *Banana:* mash 1 ripe banana into the wet ingredients and reduce the milk by 1/4 cup.
- *Apple cinnamon:* fold in 1/2 cup finely diced apple and 1/2 tsp cinnamon.
- *Veggie:* add 1/2 cup grated zucchini (squeezed dry), or pumpkin puree with warming spices.

**Troubleshooting tips:**
- *Flat, dense pancakes:* old baking powder, or the batter was overmixed.
- *Burnt outside, raw inside:* pan too hot — lower the heat and give the first pancake a little longer.
- *Pale and doughy:* pan too cool, or not enough fat on the griddle.