Description
Soft, golden pancakes with tender centers and crisp edges come together in 25 minutes using pantry staples. Lightly buttery flavor and customizable toppings make these weekend brunch or busy-morning favorites.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
2 tablespoons granulated sugar
1/2 teaspoon fine salt
1 1/4 cups whole milk
1 large egg, room temperature if possible
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 teaspoon neutral oil or extra butter for greasing
Optional toppings: maple syrup, berries, bananas, powdered sugar, whipped cream
Instructions
Mix dry ingredients: Whisk flour, baking powder, sugar, and salt in a large bowl
Combine wet ingredients: Whisk milk, egg, melted butter, and vanilla in a medium bowl
Make batter: Pour wet into dry ingredients, gently stirring until just combined (acceptable lumps remain)
Rest batter: Let sit 5 minutes while preheating pan
Preheat pan: Heat skillet/griddle over medium heat 2-3 minutes, grease with oil/butter
Cook pancakes: Pour 1/4-cup batter per pancake, cook 2-3 minutes until bubbles form and edges are dry
Flip and finish: Cook 1-2 minutes until golden
Serve immediately with toppings
Notes
Room-temperature egg ensures smooth batter
Use a dab of oil/butter to grease the pan between batches
Store leftovers in an airtight container at room temperature up to 2 days or freeze for longer storage
Substitute maple syrup 1:1 for vanilla extract for slight flavor variation
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop cooking
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 40mg