Description
A stack of fluffy, golden pancakes that are light, tender, and easy to whip up with pantry staples—perfect for a comforting breakfast or brunch.
Ingredients
- 1 ½ cups all‑purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 ¼ cups milk (dairy or non‑dairy)
- 1 large egg
- 5 tbsp unsalted butter, melted (plus more for cooking)
- 2 tsp vanilla extract
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
- In a separate bowl, beat the egg, then whisk in the milk, melted butter, and vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined, leaving a few lumps.
- Let the batter rest for 5‑10 minutes to allow the baking powder to activate.
- Heat a nonstick skillet or griddle over medium heat and brush it lightly with melted butter.
- Pour ¼‑cup portions of batter onto the skillet.
- Cook until bubbles appear and edges look set (about 1–2 minutes), then flip and cook for another minute until golden.
- Keep finished pancakes warm in a low oven while cooking the rest.
Notes
- Don’t overmix the batter—some lumps are fine and help maintain fluffiness.
- Use a hot, well-greased skillet for even cooking.
- The batter can be refrigerated for up to 2 hours before cooking.
- Swap in mix-ins like chocolate chips or blueberries for variety.
- Store leftovers in the fridge or freeze for later.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 3g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 25mg
