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One-Bowl Pancakes Recipe

One-Bowl Pancakes Recipe

By What’s Baking

Fluffy, golden pancakes with crisp edges that come together in minutes with just one bowl to clean afterward.
Difficulty:
Beginner
Prep Time:
10 mins
Cook Time:
15 mins
Serves:
8 pancakes
An overhead shot of a tall stack of golden-brown pancakes on a rustic ceramic plate, with butter melting down the sides and maple syrup being drizzled from a small pitcher. The pancakes have visible, fluffy edges and a perfect golden-brown color with subtle bubbles on their surface. A scattering of fresh berries surrounds the stack, adding pops of vibrant color against the warm tones of the pancakes. The scene is captured in soft morning light streaming through a kitchen window, highlighting the steam rising from the freshly cooked stack and the glossy surface where syrup pools on the plate.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">2 tbsp granulated sugar</li><li class="ingredients-single-item">1 tbsp baking powder</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">3 tbsp unsalted butter, melted</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan or griddle</li><li class="equipment-single-item">Flexible spatula</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Using a whisk rather than a spoon helps aerate the dry ingredients and ensures even distribution of the leavening agents.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Create a well in the center of your dry ingredients. Pour in the milk, egg, melted butter, and vanilla extract. The melted butter adds richness while also creating tenderness in the final pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Whisk everything together gently until just combined. You'll still see some small lumps - this is perfect! Overmixing develops gluten and results in tough pancakes, so those little lumps are your friends for achieving fluffy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Let the batter rest for 5 minutes. This resting period allows the flour to fully hydrate and gives the baking powder time to start working, resulting in fluffier pancakes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat your non-stick pan or griddle over medium heat. You'll know it's ready when a few drops of water sizzle and dance across the surface before evaporating.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Lightly grease your hot pan with a small amount of butter or oil. Pour about 60ml (¼ cup) of batter per pancake onto the hot surface. The batter should spread into a circle about 10-12cm wide.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook until you see bubbles form on the surface and the edges begin to look set and slightly dry, about 2-3 minutes. These visual cues are more reliable than timing alone - they tell you the first side is properly cooked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Flip the pancake with confidence using your spatula in one smooth motion. Cook the second side until golden brown, about 1-2 minutes more. The second side typically cooks faster than the first.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Transfer cooked pancakes to a warm plate. If making a large batch, you can keep them warm in an oven set to 100°C while you finish cooking the remaining batter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Serve immediately with your favorite toppings - maple syrup, fresh fruit, whipped cream, or even a sprinkle of powdered sugar. The pancakes are at their fluffiest when freshly made!</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 piece
🔥 Calories: 315 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 6 g
🍞 Carbohydrates: 36 g
🍭 Sugar: 24 g
🍗 Protein: 5 g
🫀 Cholesterol: 25 mg
🧂 Sodium: 95 mg

Chef’s Notes

A few helpful details for making this recipe.

Why do pancake recipes recommend not overmixing the batter?

Overmixing develops gluten in the flour, resulting in tough, rubbery pancakes instead of light and fluffy ones. Those small lumps you see in properly mixed pancake batter are actually desirable - they'll cook out during the cooking process while ensuring your pancakes remain tender.

How can I tell when it's the right time to flip pancakes?

The perfect time to flip pancakes is when bubbles form on the surface and begin to pop, and the edges look set and slightly dry (about 2-3 minutes on medium heat). This visual indicator is more reliable than timing alone and ensures the first side is properly cooked.

Can I make pancake batter ahead of time and store it?

While pancakes are best made with fresh batter, you can refrigerate it for up to 24 hours. The batter will thicken, so you may need to add a splash of milk before cooking. Alternatively, freeze cooked pancakes between sheets of parchment paper for quick breakfasts - just reheat in a toaster.

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