Description
Delicious homemade pancakes that are fluffy and easy to make.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add flour, sugar, baking powder, and salt. Whisk to remove clumps.
- Add egg, milk, melted butter, and vanilla to the dry ingredients. Stir until JUST combined. There will be a few lumps in the batter – this is normal. Let the finished batter sit for 5 minutes.
- Heat up a non-stick skillet or griddle over medium-low heat.
- Melt a small pat of butter into the pan (and repeat before each pancake). As needed, wipe out the pan to prevent leftover butter from burning around the edges.
- Measure about ⅓ cup of batter into your skillet and allow pancakes to cook until browned on the bottom, you see bubbles bursting through in the center, and the edges look set. Be patient – this can take up to two minutes per side, depending on the heat of your skillet and thickness of your pancakes.
- Flip and cook the second side until lightly browned and pancake is cooked through in the center. Repeat with remaining batter.
- Serve pancakes with your favorite maple syrup, fresh fruit, or a dusting of confectioner’s sugar.
Notes
- This batter can be customized with your favorite add-ins, like chocolate chips or blueberries.
- Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg