Ingredients
2 cups all-purpose Flour
4 Tbsp granulated Sugar
4 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1 3/4 cups Milk
4 Tbsp unsalted Butter (melted)
2 tsp pure Vanilla Extract
1 large Egg
Instructions
- Combine the dry ingredients (flour, sugar, baking powder, baking soda, and salt) in a large bowl.
- Create a well in the center of the dry ingredients and add the wet ingredients: milk, melted butter, vanilla extract, and egg.
- Whisk everything together until smooth (don’t worry if there are a few lumps). The batter will be quite thick. If you prefer a smoother consistency, add a bit more milk.
- Heat a nonstick pan or griddle over medium-low heat, and grease it with butter.
- Pour ¼ cup of batter onto the pan. Gently smooth the batter into a round shape using the back of your measuring cup.
- When the bottom is golden and bubbles begin to form on the top of the pancake, flip it with a spatula. Cook until both sides are golden brown.
- Repeat the process for the remaining batter.
- Serve your pancakes with maple syrup, honey, fresh fruit, or any toppings of your choice!
Notes
- For variations, you can add chocolate chips, blueberries, or mashed bananas to the batter.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- For extra fluffiness, cover pancakes with a damp paper towel when reheating in the microwave.
- Use almond milk or oat milk as a vegan alternative, and replace the egg with a flax egg.
- To freeze pancakes, cool them completely, freeze on a baking sheet for 1–2 hours, then store in a freezer bag for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 100
- Sugar: 4g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
