Everyday Pancakes


Makes: 4 to 6 servings

Time: 20 minutes

It’s amazing how quickly you can whip up this batter.  Store it, covered, in the refrigerator for up to 2 days.  Adjust the consistency of the batter with either more milk or more flour as you like. Recipe from How to Cook Everything.

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar (optional)

2 eggs

11/2 to 2 cups milk

2 optional tablespoons melted and cooled butter, plus

unmelted butter for cooking, or use a neutral oil like

grapeseed or corn

1. Heat a griddle or large skillet over medium-low heat while you make the batter.

2. Mix together the dry ingredients. Beat the eggs into 11/2 cups of the milk, then stir in the 2 tablespoons cooled melted butter if you’re using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like.  Adjust the heat as necessary; usually, the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2 to 4 minutes, without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won’t hold together well until they’re ready.

4. Cook until the second side is lightly browned, a couple more minutes, and serve or hold on an ovenproof plate in a 200°F oven for up to 15 minutes.


Posted in American, Recipes


  1. limecake said...

    Thank you for this recipe, Mark! I’ve used it countless times for its versatility, like in this one for <a href="http://limecake.net/2010/08/04/everyday-elephant-pancakes/">shaped pancakes</a>. A beauty!

  2. Andrew Robinson said...

    I made these this weekend but substituted 1/2c corn meal (+1 1/2c flour). Added 1/2c corn kernels and 2-3 diced green onions. (No sugar.) Savory. Delicious.

  3. Ellen Bognar said...

    why would i ever make this when your light & fluffy pancakes are so amazing?

  4. kiers77 said...

    How vital is it to have the FULL eggs in there? I put one full egg w/ yolk and one whites only. I think a poured it a bit thick in the frypan b/c the center was still liquidy. or is that due to the eggs change? still good to eat though.RSVP.

  5. Wendy Semko said...

    Why won’t the worried well leave us alone? Quit telling us to leave out eggs, or only eat the whites, or dumb everything down so there is no flavor left? These pancakes are meant to taste good, not make us live to be 150.

  6. Mica said...

    For me this recipe was a success! I love it and will be sure to share it with family and friends. It’s my new go-to recipe! Many thanks!!!

  7. glenn said...

    Great basic recipe, I use it all the time. But, I altered it a bit for my butter consumption and high triglycerides issue. Other than that, good stuff Mr. Bittman !!!!!! Thank u, gp

  8. They will love it! It’s so yummy ; ).

  9. Gregor said...

    Wow! This is exactly the same recipie my dad used on Sunday mornings back in the 1950’s. One of the few that are so simple I didn’t need to write it down
    2 cups flour
    2 cups milk
    2 eggs
    2 teaspoons baking powder
    2 tablespoons melted Butter, bacon grease or shortening
    2 tablespoons sugar (if you remembered)
    A little salt.

  10. djunos said...

    pancake was food fit to eat each day, because it is very simple and easy to manufacture. Thank you for the information, I also happen to cool and was looking for how to make pancakes.

  11. One if y
    our recipes says 1/4 tsp of salt and another says 1/2 tsp. Which is correct?

Leave a Reply

Your email address will not be published. Required fields are marked *