Description
Classic fluffy pancakes made with simple ingredients — all-purpose flour, milk, egg, and butter — perfect for a comforting breakfast.
Ingredients
- 1 ½ cups all‑purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 1 ¼ cups whole milk (room temperature)
- 1 egg (room temperature)
- 3 tablespoons unsalted butter, melted (plus more for greasing pan)
- 1 teaspoon vanilla extract (optional)
Instructions
- Sift the flour, baking powder, sugar, and salt together in a large bowl.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla (if using).
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Small lumps are okay. Let the batter rest for 10 minutes.
- Preheat a non‑stick skillet or griddle over medium heat and lightly grease with butter or neutral oil.
- Drop batter by ¼‑cup portions onto the hot surface.
- Cook until bubbles form on the surface and edges look set, about 2‑3 minutes. Flip and cook the other side until golden brown, about 1‑2 minutes.
- Repeat with remaining batter, greasing pan as needed.
- Serve immediately, with butter and syrup or toppings of your choice.
Notes
- Do not overmix the batter — overmixing can make pancakes tough.
- Letting the batter rest helps make the pancakes fluffier.
- You can add mix‑ins (like blueberries or chocolate chips) when pouring batter onto the griddle.
- Leftovers can be stored in the fridge for up to 3 days, or frozen up to 2 months. Reheat in toaster or oven.
Nutrition
- Serving Size: 2 pancakes
- Calories: 230 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
