Description
Fluffy, golden, and irresistibly soft pancakes made with simple pantry ingredients—perfect for a comforting breakfast or brunch.
Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon white sugar
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons butter, melted
- Optional: vanilla extract for added flavor
Instructions
- Whisk together the flour, baking powder, sugar, and salt in a large bowl.
- In a separate bowl, beat the egg, then add milk and melted butter. Stir until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Do not overmix.
- Heat a lightly greased griddle or non-stick skillet over medium heat.
- Using a ¼ cup measure, pour batter onto the griddle.
- Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Repeat with remaining batter, greasing the pan lightly between batches if needed.
- Serve warm with your favorite toppings.
Notes
- Do not overmix the batter—lumps are okay and help keep the pancakes fluffy.
- Let the batter rest for a few minutes before cooking for even fluffier results.
- Keep pancakes warm in a 200°F (90–100 °C) oven while finishing the batch.
- Freeze extra pancakes with parchment between them for easy reheating.
- Customize with blueberries, bananas, chocolate chips, or buttermilk.
Nutrition
- Serving Size: 2–3 pancakes
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 410 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
