Go Back
Stack of pancakes

Classic Pancakes

Prep Time 25 minutes
Cook Time 5 minutes


  • 2 large (102g) eggs, room temperature 
  • cups (303g) whole milk
  • 2 tsp (8.2g) vanilla extract
  • 3 Tbsp (43g) butter, melted and cooled to room temperature
  • cups (215g) all-purpose flour
  • ¾ tsp (5g) salt
  • 2 tsp (8g) baking powder
  • 2 Tbsp (28g) granulated sugar


Making the Pancake Batter

  • Measure all wet ingredients (i.e., eggs, milk, vanilla, and butter) and allow to come to room temperature.
  • Next, whisk the flour, salt, baking powder, and sugar together in a medium bowl and set aside. 
  • Beat the eggs, milk, and vanilla at high speed for 3 minutes in a stand mixer (or a large bowl if using a hand mixer).  The mixture should increase in volume and be foamy.  Decrease the speed to “stir” (i.e., the lowest speed on the mixer) and add the butter. The mixture will deflate slightly.
  • Quickly and carefully add the dry ingredients.  Try to avoid losing all of the air you previously beat into the batter.  It’s ok if there are a few lumps left in the batter after mixing.  It is better to have a few lumps than to overmix the batter.  Leave the batter to sit while the pan/griddle is heating up.  It will thicken while it rests. 

Baking the Pancakes

  • When ready to bake, lightly grease and preheat the pan to medium heat.
  • Try to pour the pancakes quickly so they will all cook for approximately the same amount of time.
  • This batter will spread in the pan so leave room for spreading.
  • Cook on the first side until bubbles form and break on the top.  The edges should also look a little dull and beginning to dry. Cook the pancake until it is brown and then flip it.
  • Cook the second side until it is brown as well.
  • Serve the pancakes immediately with your favorite toppings (e.g., syrup, butter, fruit, whipped cream, etc.).