🧁 Ingredients (Makes about 8–10 pancakes)
-
1 ½ cups all-purpose flour
-
3 ½ tsp baking powder
-
1 tbsp sugar
-
¼ tsp salt
-
1 ¼ cups milk
-
1 large egg
-
3 tbsp melted butter (plus more for cooking)
-
1 tsp vanilla extract (optional, but adds great flavor)
👩🍳 Instructions
-
Mix dry ingredients:
-
In a large bowl, whisk together flour, baking powder, sugar, and salt.
-
-
Add wet ingredients:
-
In another bowl, whisk milk, egg, melted butter, and vanilla.
-
Pour the wet ingredients into the dry and stir gently until just combined (a few small lumps are okay — don’t overmix!).
-
-
Cook pancakes:
-
Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
-
Pour about ¼ cup batter for each pancake.
-
Cook until bubbles form on the surface and edges start to set, about 2–3 minutes.
-
Flip and cook another 1–2 minutes until golden brown.
-
-
Serve:
-
Stack warm pancakes and serve with butter, maple syrup, fresh fruit, whipped cream, or powdered sugar.
-
💡 Tips
-
For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
-
Replace ½ cup milk with buttermilk for a tangy, rich flavor.
-
You can mix in blueberries, chocolate chips, or banana slices for fun variations.
Would you like me to share a buttermilk pancake or sheet pan pancake version next?
