Description
Soft and fluffy homemade pancakes inspired by McDonald’s classic breakfast pancakes. These pancakes are buttery, golden, light, and perfect for serving with maple syrup, butter, or fresh fruit.
Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Extra butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles appear on the surface and the edges begin to set, then flip and cook the other side until golden brown.
- Serve warm with butter, maple syrup, or your favorite toppings.
Notes
- Do not overmix the batter to keep the pancakes fluffy.
- Let the batter rest for 5 minutes before cooking for extra softness.
- You can add chocolate chips, blueberries, or banana slices for variations.
- Buttermilk can replace regular milk for a tangier flavor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Reheat in a skillet or toaster for the best texture.
Nutrition
- Serving Size: 2 pancakes
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 55mg
