Description
Soft, thick and airy pancakes perfect for breakfast or brunch
Ingredients
- 1½ cups all‑purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sugar
- 1¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract (optional)
Instructions
- In a bowl, whisk together flour, baking powder, salt, and sugar.
- Make a well in the center and pour in milk, beaten egg, melted butter, and vanilla (if using). Stir gently until mostly smooth (a few small lumps OK).
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour about ¼ cup of batter per pancake onto the hot surface.
- Cook until bubbles form on top and edges look set (about 2 minutes), then flip and cook until golden on the other side (about 1 more minute).
- Keep pancakes warm while cooking remaining batter. Serve hot with toppings of choice.
Notes
- Don’t overmix the batter — overworking gluten will make pancakes tough.
- Use fresh (double‑acting) baking powder for best rise.
- Cook pancakes shortly after mixing — letting batter sit too long weakens leavening.
- You can add mix‑ins like berries or chocolate chips at the end, folding gently.
Nutrition
- Serving Size: 2 pancakes
- Calories: 230
- Sugar: 9 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
