Description
Soft, airy, and golden, these fluffy pancakes are an easy breakfast favorite made with simple pantry staples. They cook up light and tender every time and are perfect with syrup, fruit, or your favorite mix-ins.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
- Let the batter rest for a few minutes for extra fluffy pancakes.
- Heat a non-stick pan or griddle over medium heat and lightly grease it.
- Pour about 1/4 cup of batter onto the pan for each pancake.
- Cook until bubbles form on the surface and the edges begin to set, then flip.
- Cook the other side until golden brown and cooked through.
- Serve warm with syrup, fruit, butter, or your favorite toppings.
Notes
- Do not overmix the batter or the pancakes may turn out dense.
- Letting the batter rest for a few minutes helps create a lighter texture.
- Add chocolate chips or fresh blueberries for extra flavor.
- For a healthier variation, replace part of the all-purpose flour with whole wheat flour.
- A pinch of cinnamon or a little lemon zest adds a nice flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes for up to 2 months and reheat in a toaster or skillet.
Nutrition
- Serving Size: 2 pancakes
- Calories: 329
- Sugar: 7g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0.3g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 80mg
