Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Best Quick Pancakes 5.0 (2) 2 Reviews This simple recipe results in fluffy, tender pancakes with minimal effort. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 17, 2024 Rate PRINT Share Close Prep Time: 5 mins Cook Time: 25 mins Total Time: 30 mins Servings: 4 Yield: 9 4-inch pancakes If you've ever felt like making pancakes from scratch was only reserved for weekends, we can't wait for you to try this quick pancake recipe. To make them, you'll combine a few basic pantry items like flour, baking powder, and sugar with eggs, milk, and melted butter—no buttermilk required—then simply stir until combined. After ladling onto a hot griddle or skillet, you'll be rewarded with fluffy, golden-brown pancakes fit for a restaurant brunch. In the mood for banana or chocolate chip flapjacks instead? This recipe works great with add-ins, and will still come out light and fluffy. How to Keep Pancakes Warm Until You're Ready to Serve Them—and Other Must-Know Pancake Tips Making Ahead Pancakes can be made and stored in the refrigerator for up to 2 days or in the freezer for up to 3 months. To freeze, place pancakes in a freezer bag, separating each one with a piece of parchment paper. Reheat pancakes in the microwave until hot, about 30 seconds refrigerated pancakes and 1 minute for frozen. To add chocolate chips or fruit to these pancakes, we recommend ladling the batter onto the skillet or griddle, then scattering the add-ons over top (rather than mixing them into the batter first). This helps ensure they are evenly distributed between the pancakes. Ingredients 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 2 tablespoons sugar 1 large egg, lightly beaten 1 cup milk 2 tablespoons unsalted butter, melted, plus ½ teaspoon for griddle Directions Heat griddle; whisk dry ingredients: Heat griddle to 375°F or griddle pan over medium-high heat. Whisk flour, baking powder, salt, and sugar in bowl. Add wet ingredients and whisk to combine: Add egg, milk, and 2 tablespoons butter; whisk to combine. Batter should have small to medium lumps. Heat oven; brush griddle with butter: Heat oven to 175°F. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using pastry brush, brush remaining 1/2 teaspoon butter onto griddle. Wipe off excess. Add batter and cook: Using a 2-ounce ladle, about 1/4 cup, pour pancake batter in pools two inches away from each other. When pancakes have bubbles on top and are slightly dry around the edges, 2 1/2 minutes, flip over. Cook until golden on bottom, 1 minute. To test for doneness, cut into the pancake with a fork; it should spring right back. Repeat with remaining batter: Repeat with remaining batter, keeping finished pancakes on heat-proof plate in oven. Other Pancake Recipes to Try: Easy Basic Pancakes Skillet Pancake for Two Applesauce Pancakes Cheddar-and-Scallion Savory Pancakes Cottage Cheese Pancakes Buckwheat Pancakes Kimchi Pancake with Shrimp Ricotta-Cornmeal Pancakes Gluten-Free Buttermilk Pancakes Swedish Pancakes Silver Dollar Pancakes Originally appeared: Martha Stewart Living, February 1998 Rate It PRINT Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.