Baker Bettie

5 Ingredient Easy Pancake Recipe

This easy pancake recipe with only 5 ingredients is simple to put together and comes out light and fluffy! Perfect Sunday morning pancakes!

Pancakes stacked on a plate with syrup being poured on

If I had it my way, I would start every morning with something savory. Something warming and salty and usually oozing with egg yolk. If my husband had it his way, we would eat pancakes every morning. And they would absolutely be filled with chocolate chips and oozing with butter and syrup.

His love of pancakes and my love for him have made them a staple in our house. They are one of the handful of things I can whip up without looking at any kind of recipe or measurements. I have become “that” baker with pancakes. The one that just throws together a batch at a moments notice without thinking. And I am here to teach you how you can too!

To make good old fashioned pancakes you really only need 5 ingredients…

Note: If you are looking for a recipe with no baking powder, click here… 

Flour: Obviously this is the structure to your cakes. Choose whatever flour you like or have on hand. All-purpose, Bread flour, Cake Flour, Self-Rising, or Wheat Flour. A gluten free all-purpose mix works too! Different flours will give you slightly different textures with your cakes. The recipe is going to call for 1 cup flour however, if you are going to use cake flour increase the amount to 1 1/4 cups. If you are going to use wheat flour, decrease the amount to 1 cup minus 2 TBSP.  If you use self-rising flour omit the baking powder in the recipe because self-rising flour already has baking powder and salt mixed in. Check out this post for more detail about substituting flours.

Baking Powder: This is what creates all those awesome bubbles when your cakes are cooking. You don’t want to forget this (like I did) because it is what gives you light and fluffy cakes! (Baking soda is not a direct substitute for baking powder. Read this post to learn more about how you can substitute the two.)

Egg: An egg is what binds the batter and also adds moisture. You can easily substitute the egg with flax egg, chia egg, or applesauce for vegan options.

Milk: Buttermilk is preferred but really any milk will do. The milk in this recipe is mostly for moisture and buttermilk will add a bit of a tang and a richer flavor. If you do not have buttermilk, you can make “sour milk” but adding a TBSP of vinegar to a cup of milk and letting it sit for about 5 minutes. You can do this with non-dairy milk too. If you only have milk and no vinegar, you are still fine. I have made pancakes with plain milk many times.

Liquid Fat: This can be oil, melted butter, melted shortening, melted non-dairy butter. Whatever you have. Just some kind of fat in liquid form.

That’s it! Okay, I know what you’re thinking. What about sugar? Right? That is your call. In my opinion, if I am going to be slathering these things with syrup or fruit I don’t need any sugar. BUT, by all means go ahead and add some if your heart desires. In a pancake recipe, sugar only serves to sweeten the batter so you can really add any sugar or sugar substitute you have on hand. A pinch of salt, a dash of vanilla or cinnamon, some chocolate chips or blueberries would all also be great additions. Again, these things only flavor the batter and are not necessary to make the recipe work. That is what this series is all about. Understanding the science of these baked goods so that baking is more approachable. I hope it is working… 🙂

Pancakes stacked on a plate with syrup being poured on

5 Ingredient Classic Pancakes

Yield: About 6, 4" Pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This is an easy pancake recipe that only takes 5 ingredients to make! These basic pancakes are simple to make and come out light and fluffy any time! Add blueberries, chocolate chips, bananas, or any of your favorite add-ins. 


  • 1 cup flour
  • 2 tsp baking powder
  • 1/4 cup sugar (optional)
  • 1 cup buttermilk (or soured milk- see post for details on this)
  • 1 egg
  • 2 TBSP oil or melted butter
  • large pinch salt (optional, but recommended)
  • optional ingredients: 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 1/2 tsp lemon zest or orange zest


  1. In a large bowl whisk together flour, baking powder, and sugar (if using).
  2. In a small bowl or liquid measuring cup, lightly whisk together the milk, egg, and oil.
  3. Pour the liquid ingredients into the dry ingredients and stir just until combined (batter will be lumpy, do not over mix). Let the batter sit while heating up a griddle or skillet over medium heat.
  4. Grease the griddle or skillet and pour about 1/4 cup batter per pancake. Once bubbles are formed on top and along the edges, flip the cake once to finish cooking on the other side. Serve hot with butter and syrup.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Amount Per Serving: Calories: 496
This is an easy pancake recipe that only takes 5 ingredients to make! These basic pancakes are simple to make and come out light and fluffy any time! Add blueberries, chocolate chips, bananas, or any of your favorite add-ins. 

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

65 comments on “5 Ingredient Easy Pancake Recipe”

  1. If I want to substitute applesauce for the egg, how much applesauce would I use?

    • Hi AJ, Typical substitution is 1/4 cup of applesauce to replace one egg. Let me know how it goes!

    • It says 496 calories per serving, but what is the serving size? 1 pancake?
      These were delicious by the way, I made them with vanilla almond milk, no sugar, and added blueberries. They were perfect and my dad who is diabetic was able to have some too 🙂

      • Hi Priscilla! Thanks for pointing that out to me. I don’t calculate the calories on any of my recipes, but my recipe plugin does it automatically sometimes. This is exactly why I don’t want it to calculate it because that is not correct and serving size is subjective. Glad your dad enjoyed them!

  2. This is the recipe I grew up with. My mom would make pancakes Saturday mornings for us. The only difference is she would separate the egg and beat the egg whites until soft peaks formed and would then fold them into the batter. This made the pancakes very fluffy! 

  3. Pingback: The Joy of Food – Open Presence

Leave a Comment »