Pancakes aren’t just for breakfast—they make a cozy, comforting dinner too! Fluffy, golden, and endlessly customizable, these pancakes are perfect for a family supper or a quick weeknight meal. Serve them with savory toppings like cheese, bacon, or vegetables, or keep it sweet with syrup and fresh fruit. Here’s everything you need to make pancakes for supper that everyone will love.
Prep Time
- Preparation: 10 minutes
- Cooking: 15 minutes
- Total Time: 25 minutes
Equipment
- Large mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Spatula
- Ladle or ¼ cup for portioning batter
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar (optional, for lightly sweet pancakes)
- 1 ¼ cups milk (dairy or plant-based)
- 1 egg
- 3 tbsp melted butter or vegetable oil
- Optional savory additions: shredded cheese, chopped ham, green onions
- Optional sweet toppings: syrup, fresh berries, sliced bananas, powdered sugar
Ingredient Notes
- Flour: All-purpose works best for a classic texture; whole wheat can be used for a heartier option.
- Milk: Adjust for desired batter consistency—thicker for fluffy pancakes, thinner for delicate ones.
- Butter/Oil: Adds flavor and prevents sticking; can substitute with neutral oils for a lighter taste.
- Savory Additions: Fold in after batter is mixed for evenly distributed flavor.
Instructions
- Mix dry ingredients: In a large bowl, combine flour, baking powder, salt, and sugar (if using).
- Combine wet ingredients: In a separate bowl, whisk together milk, egg, and melted butter.
- Make the batter: Pour wet ingredients into the dry ingredients and stir until just combined. Some lumps are okay—do not overmix.
- Preheat pan: Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Cook pancakes: Pour about ¼ cup of batter onto the pan for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 2 minutes until golden brown.
- Serve: Top with your favorite sweet or savory toppings and serve immediately.
Nutrition Facts (per pancake, approx.)
- Calories: 150 kcal
- Carbohydrates: 22 g
- Protein: 4 g
- Fat: 5 g
- Fiber: 1 g
- Sugar: 3 g
Nutrition may vary depending on milk type, toppings, and added ingredients.
Tips
- Keep warm: Place cooked pancakes on a baking sheet in a 200°F (95°C) oven to keep warm while cooking the rest.
- Even cooking: Use medium heat to avoid burning the outside while leaving the inside raw.
- Make-ahead: Batter can be made ahead and stored in the fridge for up to 24 hours.
- Fluffier pancakes: Separate the egg, beat the white until stiff peaks form, then fold it into the batter.
Variations
- Savory: Add shredded cheddar, cooked bacon, or herbs to the batter for a dinner-friendly option.
- Sweet: Mix in chocolate chips, blueberries, or mashed bananas for dessert-style pancakes.
- Gluten-free: Use a gluten-free flour blend.
- Vegan: Replace egg with flaxseed “egg” (1 tbsp flaxseed + 3 tbsp water) and use plant-based milk and oil.
