CRISPY EDGE PANCAKES

Whether it’s for a weekend breakfast or a weekday treat, these pancakes always taste like a diner-quality stack. Swipe to make them!

WHY YOU'LL LOVE THIS RECIPE

These crispy pancakes are super versatile .You can keep it classic or add blueberries, chocolate chips, or your favorite spices.

INGREDIENTS FOR THE PANCAKES

– All-purpose flour – Baking powder – Sugar – Salt – Eggs – Milk – Unsalted butter – Vegetable oil

In a large mixing bowl, whisk together flour, baking powder, sugar, and salt until evenly combined.

STEP 1: MIX THE DRY INGREDIENTS

STEP 2: MIX THE WET INGREDIENTS

In another bowl, whisk the eggs and milk until smooth. The egg yolks should fully combine with the milk.

STEP 3: COMBINE WET AND DRY

Pour the egg mixture and melted butter into the dry ingredients. Whisk gently until just combined—don’t overmix.

STEP 4: HEAT THE GRIDDLE

Preheat a nonstick skillet or griddle over medium heat. Lightly coat with vegetable oil and swirl in a small pat of butter.

STEP 5: COOK THE PANCAKES

Pour ¼ cup batter onto the skillet. Cook until bubbles form on top and edges look set, 2–3 minutes. Flip carefully and cook 45–60 seconds more, until golden brown.

STEP 6: SERVE

Wipe skillet clean between batches for even browning. Stack pancakes warm and serve with maple syrup or toppings of your choice.

PRO TIPS

- Don't overmix the batter to keep the pancakes fluffy - If the batter is stiff, gradually add milk until smooth - Customize by adding blueberries, cinnamon, or chocolate chips

THIS RECIPE IS FOOLPROOF

With simple ingredients and smart technique, you’ll get perfect results every time—crispy, fluffy, and absolutely delicious

GET THE FULL RECIPE

Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.