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- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula or whisk until just combined.
- The batter should be slightly lumpy — that’s what keeps pancakes fluffy.
- Do not overmix, or the pancakes can turn dense.
4. Preheat the Pan
- Heat a non-stick skillet or griddle over medium heat.
- Lightly grease with butter or oil (wipe off excess with a paper towel so it doesn’t burn).
- 5. Cook the Pancakes
- Pour about ¼ cup batter per pancake onto the hot pan.
- Cook for 2–3 minutes, until bubbles form on the surface and the edges look slightly dry.
- Flip carefully with a spatula and cook for another 1–2 minutes until golden brown.
- 6. Serve Warm
- Stack pancakes on a plate and serve immediately with:
- Maple syrup or honey
- Fresh fruit (berries, banana slices, peaches)
- A dollop of whipped cream or Greek yogurt
- Extra butter for richness
- Tips for Perfect Pancakes
- Rest the batter for 5 minutes before cooking — this allows the baking powder to activate and makes fluffier pancakes.
- Keep pancakes warm in a low oven (100°C / 200°F) if making a big batch.
- For extra flavor, add ½ tsp cinnamon or nutmeg to the dry ingredients.
- Variations
- Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.
- Chocolate Chip Pancakes: Stir in ½ cup mini chocolate chips.
- Banana Pancakes: Mash 1 ripe banana into the wet ingredients before mixing.
- Protein Boost: Replace ¼ cup flour with protein powder.
