Betty Crocker Pancakes
This classic Betty Crocker pancake recipe has been a breakfast staple in American kitchens since 1950. Made with just seven simple pantry ingredients, these pancakes come together in about 15 minutes and cook up golden, fluffy, and absolutely delicious every single time. The key is not overmixing the batter — a few lumps are not only fine but preferred, keeping the texture light and tender. Whether you top them with classic butter and maple syrup or get creative with fresh berries and whipped cream, these timeless pancakes never disappoint.
Equipment
- Large mixing bowl - For dry ingredients
- Medium mixing bowl - For wet ingredients
- Wire whisk - Or hand mixer for beating the egg
- Measuring cups and spoons
- Nonstick griddle or large skillet - Flat griddle preferred for even heat distribution
- Spatula - For flipping pancakes
- 1/4 cup measuring cup or ladle - For pouring batter
- Pastry brush - For oiling the griddle (optional)
Ingredients
- 1 large egg - room temperature
- 1 cup all-purpose flour - 240ml
- 3/4 cup whole milk - 180ml, room temperature
- 1 tablespoon vegetable oil or melted butter - 15ml; butter adds extra flavor
- 1 tablespoon granulated sugar - 12g
- 3 teaspoons baking powder - 12g; use fresh for best rise
- 1/4 teaspoon salt - 1.5g
For Serving
- butter - to taste
- pure maple syrup - or honey, to taste
- fresh berries - strawberries, blueberries, or raspberries — optional
- whipped cream - optional
- powdered sugar - for dusting, optional
Instructions
- Gather and measure all ingredients. Take the egg and milk out of the refrigerator 15–20 minutes before starting so they reach room temperature, and melt butter now if using instead of oil.
- Crack the egg into a medium mixing bowl and beat vigorously with a whisk or hand mixer for 1–2 minutes until light, frothy, and pale yellow.
- Pour the milk and vegetable oil (or cooled melted butter) into the bowl with the beaten egg and whisk together until smooth and uniform.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt for about 30 seconds until evenly combined with no lumps.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula just until the flour is moistened — stop as soon as no dry flour remains, leaving a few lumps in the batter.
- Let the batter rest undisturbed for 5–10 minutes at room temperature while you preheat the griddle; this hydrates the flour and activates the baking powder for fluffier pancakes.
- Heat a nonstick griddle or skillet over medium-high heat (375°F/190°C for electric griddles) for 3–5 minutes, then lightly brush with oil or coat with cooking spray.
- Use a 1/4 cup measuring cup to pour batter onto the hot griddle, spacing pancakes about 2 inches apart and letting the batter spread naturally into circles.
- Cook undisturbed for 2–3 minutes until bubbles form and pop across the surface and the edges look dry and slightly set.
- Slide a spatula fully under each pancake and flip confidently in one smooth motion; cook the second side for 1–2 minutes until golden brown and the center springs back when gently pressed.
- Transfer cooked pancakes to a plate covered loosely with foil, or keep in a 200°F (95°C) oven while finishing the remaining batter; serve hot with butter, maple syrup, and desired toppings.
Notes
- Don't overmix: Stir just until the flour disappears — lumpy batter makes fluffier pancakes. Overmixing develops gluten, resulting in tough, chewy pancakes.
- Fresh baking powder is key: Test yours by adding 1 teaspoon to hot water; it should fizz vigorously. Replace every 6 months for best rise.
- Room temperature ingredients: Cold milk and eggs don't blend as smoothly and can result in uneven batter. Let them sit out 15–20 minutes before starting.
- Temperature test: Flick a few water drops onto the griddle — they should dance and sizzle immediately. Too cool = pale, dense pancakes; too hot = burnt outside, raw inside.
- Flip only once: Wait for popped bubbles and dry edges before flipping. Flipping multiple times toughens the pancakes and prevents proper browning.
- Buttermilk variation: Swap regular milk for buttermilk and add 1/4 tsp baking soda to the dry ingredients for extra-fluffy, tangy pancakes.
- Make-ahead batter: Batter can be made up to 2 hours ahead and refrigerated. Stir in 1–2 tbsp milk to loosen before cooking, as it will thicken.
- Freezing leftovers: Freeze cooled pancakes in a single layer, then stack with parchment between layers in a freezer bag for up to 2 months. Reheat in toaster, oven at 350°F, or microwave.
- Add-ins: Gently fold in 1/2 cup blueberries, chocolate chips, or mashed banana just before cooking. Add 1 tsp cinnamon or lemon zest to the dry ingredients for flavored variations.
- Batter consistency: If batter is too thick, add milk 1 tablespoon at a time. If too thin, add flour 1 tablespoon at a time — it should pour but not run.