Ingredients
Scale
- For the Pancakes:
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 ¼ cups whole milk (or any milk of choice)
- 1 large egg
- 3 tbsp unsalted butter (melted, plus extra for greasing the pan)
- 1 tsp vanilla extract (optional, for added flavor)
- For Serving (Optional):
- Maple syrup
- Fresh berries
- Whipped cream
- Sliced bananas
- Chocolate chips
Instructions
- Preparing the Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Ensure there are no lumps for a smooth batter.
- Mixing the Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until fully combined. Avoid overmixing to prevent toughness in the pancakes.
- Combining Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined; the batter should be slightly lumpy. Overmixing will deflate the batter and result in dense pancakes. Let the batter rest for 5 minutes to allow the baking powder to activate.
- Cooking the Pancakes: Heat a nonstick skillet or griddle over medium heat and lightly grease with butter. Use a ¼-cup measuring cup to scoop batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip carefully and cook for another 1–2 minutes until golden brown. Repeat with the remaining batter, greasing the pan as needed.
- Serving Suggestions: Stack the pancakes on a plate, drizzle with maple syrup, and add your favorite toppings. Serve warm for the best experience.
Notes
- For a vegan option, use plant-based milk, flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg), and vegan butter.
- Gluten-free alternative: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Storage tip: Freeze cooled pancakes between parchment paper in a zip-top bag. Reheat in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (1/8th or 1/10th of the recipe)
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 190 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 30 mg