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EVERYDAY COMFORT · CLEAR STEPS

Easy Breakfast Pancakes

Small golden pancakes made with everyday ingredients. A first test pancake helps you find the right heat before cooking the rest.

TOTAL TIMEAbout 30 minutes
SERVES4 servings
YOU'LL NEEDLarge nonstick skillet and spatula
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Three golden pancakes with a small pat of butter on a cream plate
Easy Breakfast Pancakes, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 10 minutes. Cooking: about 20 minutes. Times vary with equipment and ingredient size. Contains wheat, milk and egg. Check all ingredient labels.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Mix the dry ingredients

    Whisk the flour, sugar, baking powder and salt together in a bowl.

    WHAT TO LOOK FOR

    Break up pockets of baking powder so the rise is even.

  2. Make the batter

    In a second bowl, whisk the egg, milk and melted butter. Fold into the flour mixture just until no dry patches remain. Rest for 5 minutes while heating the pan.

    WHAT TO LOOK FOR

    Small lumps are fine. Stop before the batter becomes stretchy; do not taste raw batter.

  3. Cook a test pancake

    Heat the skillet over medium low heat and brush with some oil. Spoon in ¼ cup (60 ml) batter. Cook about 2 to 3 minutes, then turn and cook another 1 to 2 minutes.

    WHAT TO LOOK FOR

    Turn when bubbles stay open and the edges look set. The center should be cooked through, without wet batter.

  4. Adjust and finish the batch

    If the underside darkens before the center sets, lower the heat. Cook the remaining batter in small batches with space between pancakes, brushing on the remaining oil as needed.

    WHAT TO LOOK FOR

    Expect about 10 to 12 small pancakes. A small pan or extra batches can push the total beyond 30 minutes.

  5. Serve warm

    Divide between four plates and add a little optional butter. Serve as each batch is ready.

    WHAT TO LOOK FOR

    A loose single layer keeps the edges less steamy than a tall covered pile.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Measure gently.

Scooping packed flour can make a thicker batter. Use the gram weight if you have a scale.

02

Turn once.

Repeated flipping and pressing makes the pancakes flatter. Wait for set edges before turning.

03

Plan for batches.

A wide skillet saves time, but do not crowd pancakes together.

KEEP THE IDEAS COMING

Something else to try.

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