Quick Pancakes
- Difficulty: Very easy
- Prep time: 5 min
- Cook time: 15 min
- Serving: 4
- Cost: Very low
Listen to the recipe
PRESENTATION
You know, Sunday mornings are just made for quick pancakes. Honestly, these fluffy pancakes are a staple on American tables—really, they're so golden and soft it is hard not to love them. And look, what makes this easy pancake recipe stand out? No need to whip egg whites or get into complicated steps. Seriously good. Just toss everything in one bowl. And mix it until it's smooth and creamy. It's really really simple. Even if you’re totally new to making homemade pancakes, this method is foolproof. Pretty much. You’ll be at the table in about 20 minutes.
People absolutely love these when they want a fast breakfast or something special for brunch. They come out fluffy inside with a slightly crispy edge. Especially when you pour the batter onto a hot pan. Customizing these quick pancakes? A delight. Maple syrup is classic. And you know, honey or fruit works too. Maybe a swipe of peanut butter or chocolate spread. Some folks swap regular flour for gluten-free. Others skip the eggs. Why? To accommodate everyone.
Thing is, this simple pancake recipe lets you play with what you have. Anything that sounds good on a warm, tender pancake works. Planning breakfast for a crowd or just a quick snack? This recipe fits. In America, pancakes like these are comfort food, and here's the thing, they stay moist and light even when stacked high. Beginners love it. They quickly get the hang of it. And the payoff? A plate of fluffy pancakes begging for toppings. Every bite offers that sweet flavor. It feels like a treat—even when you’re rushing. For sure. Plus, there are endless variations, like egg-free or yeast-free options. Making these pancakes not only easy but super super versatile. Seriously, they're adaptable to any preference.
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INGREDIENTS
- for 12 quick pancakes
- Type 00 flour 0.8 cup (100 g)
- Eggs 1
- Butter 1 ½ tbsp (20 g) - plus more as needed to grease the pan
- Sugar 1 ½ tbsp (20 g)
- Whole milk ¾ cup (170 g)
- Baking powder 2 tsp (8 g)
- Fine salt to taste
- for serving
- Maple syrup 2 ½ tbsp (50 g)
How to prepare Quick Pancakes
To prepare the quick pancakes, first melt the butter and let it cool slightly. In a bowl, add the egg, a pinch of salt 1 and the sugar 2, then whisk by hand 3 until you obtain a homogeneous mixture.
Add the sifted flour 4 and the sifted baking powder 5, then start incorporating the milk by pouring it in slowly while continuing to whisk to avoid lumps 6.
When you have a smooth, fluid batter, add the now-warm melted butter 7 and incorporate it thoroughly 8. Heat a nonstick skillet or a crepe pan over the stove and lightly grease it with a small knob of butter (about 1/2 tablespoon) 9.
Pour a small ladleful of batter into the center (about 1/4 cup / 4 tbsp) 10, letting it spread naturally into a disk. Cook over medium heat for a couple of minutes: when bubbles begin to appear on the surface and the edges look slightly dry 11, gently flip the pancake with a spatula. Continue cooking for about 1 minute on the other side, until golden 12.
Transfer the pancake to a plate and continue in the same way until the batter is finished; with these quantities you'll get about 12 pancakes. Stack the pancakes as they are ready 13. Now divide them among 4 plates, add maple syrup 14 and serve immediately 15.