Betty Crocker Pancakes
This Betty Crocker Pancake Recipe is a timeless classic that delivers fluffy, golden pancakes every single time using simple pantry staples. The batter comes together in under 5 minutes, and the result is light, pillowy pancakes with perfectly golden edges that are perfect for a cozy weekend breakfast or a quick weekday morning treat.
Equipment
- Large mixing bowl For combining dry and wet ingredients
- Medium mixing bowl For whisking wet ingredients separately
- Whisk
- Non-stick griddle or large skillet Electric griddle recommended for even heat distribution
- 1/4-cup measuring cup or ladle For portioning batter into uniform rounds
- Spatula For flipping pancakes
- Measuring cups and spoons
- Batter dispenser (optional) For mess-free, uniform portioning
Ingredients
- 1 cup all-purpose flour 120g; spooned and leveled for accuracy
- 1 tablespoon granulated sugar 12g
- 3 teaspoons baking powder 12g; check expiration date for best rise
- 1/2 teaspoon salt 3g
- 1 cup milk 240ml; room temperature; substitute oat, almond, or soy milk for dairy-free
- 1 large egg room temperature
- 2 tablespoons vegetable oil 30ml; or substitute melted butter for richer flavor
- 1 teaspoon vanilla extract 5ml; optional but recommended; use pure vanilla for best flavor
For Serving (Optional)
- butter for greasing the pan and serving
- maple syrup Grade A dark robust recommended
- fresh berries strawberries, blueberries, or raspberries
- whipped cream optional topping
- powdered sugar for dusting; optional
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined with no lumps.
- In a medium bowl, lightly beat the egg, then whisk in the milk, vegetable oil, and vanilla extract until fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just moistened — the batter should still be lumpy. Do not over-mix. Let batter rest 2 to 3 minutes.
- Heat a non-stick griddle or skillet over medium heat for 2 to 3 minutes, then lightly grease with butter or cooking spray. The pan is ready when water droplets flicked onto it sizzle and evaporate immediately.
- Pour 1/4 cup of batter per pancake onto the griddle, spacing them at least 1 inch apart. Cook until bubbles form and pop on the surface and the edges look set, about 2 to 3 minutes.
- Flip each pancake once with a spatula and cook the second side for 1 to 2 minutes until golden brown. Do not press down on the pancakes. Repeat with remaining batter, re-greasing the pan as needed.
- Serve pancakes immediately with butter, maple syrup, fresh berries, whipped cream, or powdered sugar, or keep warm in a 200°F oven on a baking sheet until ready to serve.
Notes
- Do not over-mix the batter — lumps are perfectly fine and essential for fluffy pancakes. Over-mixing develops gluten and leads to tough, flat results.
- Always let the batter rest for 2 to 3 minutes before cooking. This activates the baking powder and hydrates the flour for a lighter, more tender texture.
- Use room temperature milk and egg. Cold ingredients can make the batter uneven and affect how the pancakes rise in the pan.
- Check your baking powder's expiration date. Expired baking powder won't create enough lift, resulting in flat pancakes no matter how carefully you mix.
- For buttermilk pancakes, replace the milk with an equal amount of buttermilk for a tangier flavor and extra tender crumb.
- To make blueberry pancakes, gently fold 1/2 to 3/4 cup fresh or frozen blueberries into the finished batter before cooking.
- To make dairy-free pancakes, substitute any non-dairy milk (oat, almond, or soy) in equal amounts. Oat milk produces the richest result.
- Storage: Stack cooled pancakes with parchment paper between each one and refrigerate in an airtight container for up to 4 days, or freeze for up to 2 months.
- Reheat refrigerated pancakes in the microwave for 20 to 30 seconds, in the toaster for 1 to 2 cycles, or in a 350°F oven covered with foil for 5 to 8 minutes.
- Keep finished pancakes warm in a 200°F oven on a baking sheet while you cook the remaining batches.
Nutrition
Serving: 1pancakeCalories: 95kcalCarbohydrates: 13gProtein: 2.8gFat: 3.5gSaturated Fat: 0.7gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 0.8gCholesterol: 22mgSodium: 230mgPotassium: 75mgFiber: 0.4gSugar: 2gVitamin A: 2IUCalcium: 8mgIron: 5mg
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