Description
A delicious stack of fluffy pancakes perfect for breakfast or brunch.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Butter or oil for cooking
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In a separate bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; do not overmix.
- Prepare for Cooking: Heat a griddle or non-stick pan over medium heat. Lightly grease it with butter or oil.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the cooking surface for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook until the other side is golden brown, an additional 1-2 minutes.
- Serve: Transfer the pancakes to a plate and cover to keep warm while repeating with the remaining batter.
Notes
- Consistency: If the batter is too thick, add a little more milk until you reach the desired consistency.
- Flavor Variations: Add chocolate chips, blueberries, or sliced bananas to the batter for a twist.
- Keep Warm: Preheat your oven to 200°F (93°C) and place pancakes on a baking sheet to keep them warm while finishing the rest.
- Test Temperature: To check if the pan is hot enough, sprinkle a few drops of water on the surface. If they sizzle, it’s ready.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2-3 people