Description
These good old-fashioned pancakes are a timeless breakfast favorite—soft, fluffy, and golden brown with a tender center. Made with pantry staples, this easy pancake recipe comes together in just 25 minutes and is perfect for weekend brunch or weekday mornings.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
Instructions
- Sift together flour, baking powder, salt, and sugar in a large bowl.
- In a separate bowl, whisk the milk and egg until well combined.
- Pour the wet mixture into the dry ingredients and stir until just mixed; lumps are okay.
- Stir in the melted butter until the batter is smooth.
- Heat a lightly oiled griddle or skillet over medium-high heat.
- Pour ¼ cup of batter per pancake onto the hot surface.
- Cook until bubbles form and edges look dry; flip and cook the other side until golden brown.
- Serve warm with your favorite toppings.
Notes
- Do not overmix the batter—lumps help keep the pancakes fluffy.
- You can substitute buttermilk for a tangier flavor and more tender texture.
- Add-ins like blueberries, chocolate chips, or chopped nuts can be folded in before cooking.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 4g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
