Simply Perfect Pancakes
Simply Perfect Pancakes seen from above on a plate
Simply Perfect Pancakes seen from the side

Simply Perfect Pancakes

Updated on October 13, 2026
4.4 out of 5 stars 423 Reviews

These pancakes earn their name: a few simple techniques, like beating the eggs until foamy and letting the batter rest, guarantee tender, lofty results every time. The pancakes cook up golden and light, with a delicate crumb and buttery flavor. Top them with maple syrup, fresh fruit, or enjoy them straight from the griddle.

Test Kitchen notes:
  • For that typical "diner" pancake taste, try sweetening your pancakes with malted milk powder instead of sugar. 
  • If you want to keep your pancakes moist for longer (like if you need to cook them ahead of time in order to bring them to the table all at once), add a grated apple to the batter before cooking. 
  • For a whole grain breakfast treat, replace 1/2 cup (60g) of the all-purpose flour with 1/2 cup (46g) ground oats or oat flour.
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Instructions

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  1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or vegetable oil.

  2. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener.

  3. Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes, while the griddle is heating; it'll thicken slightly.

  4. Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.

  5. Drop 1/4 cupfuls of batter onto the lightly greased griddle. For blueberry pancakes, sprinkle the fresh or thawed frozen blueberries over the batter. (Mixing frozen blueberries into the batter before scooping will turn it blue and streaky.)

  6. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Turn over only once. Serve immediately.

Tips from our Bakers

  • To make waffles, substitute 2 tablespoons melted butter or vegetable oil for 2 tablespoons of the milk. Cook waffles as directed with your waffle iron. Hint - if you try to open the iron and it doesn't open easily, the waffle isn't done yet.

  • From amaranth to teff and more, ancient grains offer a world of baking possibilities. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? See our Baking With Ancient Grains Guide.

  • Don't make this pancake mistake — a few lumps in pancake batter is OK. It's preferable to overmixed batter, which can produce thin, tough pancakes.

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