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Sunny Anderson's Easy Basic Pancakes

Sunny Anderson
Nathan Congleton/TODAY

Chef notes

There's nothing better than a classic fluffy pancake to start the day. All you need is a bit of butter and a drizzle of maple syrup to finish them off.

Technique tip: Keep cooked pancakes warm while preparing the rest by placing them on a baking sheet in the oven at 100°F-150°F.

Swap option: Amp up pancakes with chocolate chips, peanut butter, broken candy bars, crumbled cookies, crushed candy canes, chopped crisped bacon, cooked sausage or any other tasty add-ins. As soon as the bubbles begin to show on the pancakes sprinkle your chosen topping on each pancake, then flip. Keep in mind, the side you flip will not be as pretty, but it will be tasty and besides, you still have one pretty side of the pancake.


  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • Kosher salt
  • 1 egg, beaten
  • 1 cup whole milk
  • 2-4 tablespoons butter or cooking spray



In a large bowl mix the flour, sugar, baking powder and a pinch of salt. Push all the ingredients to the sides of the bowl creating a well in the center.


In a medium bowl whisk the egg and milk together.


Pour wet ingredients in the center of the well you created in the dry ingredients. Gently whisk the batter together until most of the lumps are gone. Allow the batter to rest 5-10 minutes in the refrigerator. You may notice bubbles appear, this is normal.


In a large non-stick pan or griddle on medium heat add 1 tablespoon of the butter and as it melts spread it on the entire cooking surface. Using a 1/4 cup measure scoop out batter and pour into the pan allowing the batter to form a circle. Repeat until the pan or griddle is filled, but make sure batter does not spread and touch other pancakes. Watch for bubbles to form on the top of the pancakes, about 1 minute. Then, using a spatula take a peek beneath each pancake and if the pancake is golden, flip it and cook them just a minute or two longer. Serve warm.