Description
Easy fluffy American pancakes that are quick to make, soft, airy, and lightly golden. Perfect for breakfast or a sweet snack, with simple pantry ingredients and plenty of topping options.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are fine.
- Heat a non-stick skillet or pan over medium heat and lightly grease it.
- Pour about 1/4 cup of batter per pancake onto the pan.
- Cook until bubbles form on the surface and the edges begin to look set, then flip.
- Cook the other side until golden brown and cooked through.
- Repeat with the remaining batter and serve warm with your favorite toppings.
Notes
- Do not overmix the batter, as this helps keep the pancakes fluffy.
- You can add chocolate chips or blueberries to the batter for variation.
- For a healthier twist, replace part of the all-purpose flour with whole wheat flour.
- A pinch of cinnamon adds a warm, cozy flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the microwave for 20 to 30 seconds or warm in a pan over low heat.
- Pancakes can also be frozen and reheated directly from frozen.
- Milk alternatives such as almond milk or oat milk work well in this recipe.
- The egg can be replaced with mashed banana or an egg substitute if needed.
Nutrition
- Serving Size: 3 pancakes
- Calories: 260
- Sugar: 8g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 70mg
