I’m sharing a lightning-fast pancake recipe that comes together in one bowl using just six ingredients. These pancakes are unbelievably fluffy—perfect for a satisfying breakfast or brunch in under ten minutes. And cleanup? A breeze.

Why You’ll Love This Recipe

I love how effortlessly these pancakes come together—no fuss, no separate bowls. They’re light, tender, and full of flavor. Whether I’m a pancake novice or pressed for time, this recipe delivers every time with minimal effort and maximum taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Granulated sugar
Salt
Milk
Egg

Directions

In a large bowl, whisk the flour, baking powder, sugar, and salt until evenly combined.
In the same bowl, crack in the egg and pour in the milk. Stir gently until the batter is just combined—lumps are okay; overmixing will deflate the fluffiness I’m aiming for.
Heat a non-stick skillet or griddle over medium heat. I like to test by sprinkling a few drops of water—if they dance, it’s ready.
Lightly grease the pan with a bit of butter or oil.
Pour about ¼‑cup of batter per pancake onto the hot surface. Cook for 1–2 minutes, until bubbles form on top and edges look set.
Flip carefully and cook another 1–2 minutes, until golden brown and cooked through.
Repeat with the remaining batter.

Servings and timing

Servings: Makes about 8 pancakes (enough for 2–3 people).
Prep time: 3 minutes
Cook time: 6 minutes
Total time: 9 minutes

Variations

Blueberry pancakes: Gently fold in ½ cup fresh or frozen blueberries into the batter just before cooking.
Chocolate-chip pancakes: Sprinkle a tablespoon of mini chocolate chips onto each pancake after pouring the batter on the griddle.
Banana pancakes: Mash one ripe banana and mix it into the batter for natural sweetness and flavor.
Buttermilk-style: Substitute half the milk with buttermilk and reduce baking powder by ½ teaspoon for a tangier profile.
Vanilla-infused: Add ½ teaspoon pure vanilla extract to the batter for an aromatic twist.

Storage/reheating

Storage: Let leftovers cool fully, then store in an airtight container in the refrigerator for up to 2 days.
Freezing: Stack pancakes with parchment paper between each layer and freeze in a freezer bag for up to 1 month.
Reheating:
- Microwave: Heat one pancake for about 20 seconds.
- Oven: Preheat to 350 °F (175 °C), wrap pancakes in foil, and warm for 10 minutes.
- Toaster: Reheat frozen pancakes directly in a toaster on a low setting until warm and slightly crisp.

FAQs

What makes these pancakes so fluffy?

The combination of baking powder and minimal mixing creates lots of air bubbles, making the pancakes light and airy.

Can I substitute ingredients?

Yes—I’ve suggested variations above. For dairy-free, I’ve used almond milk successfully. Gluten-free flour blends also work well.

Why is the batter lumpy?

Lumpy batter is ideal—it means you haven’t over-mixed. Overmixing develops gluten and leads to dense pancakes.

How do I keep pancakes warm while cooking batches?

I preheat the oven to 200 °F (95 °C) and place cooked pancakes on a baking sheet inside the oven to keep them warm.

Can I double the recipe?

Absolutely! I’ve doubled it for larger groups without any issues. Just mix everything in a bigger bowl and cook as usual.

Conclusion

I firmly believe these one‑bowl, six‑ingredient pancakes hit the mark on flavor, texture, and simplicity. I always reach for this recipe when I want something fast, fluffy, and delightful. Give them a try—you might just find your go-to pancake fix.