Description
Tender, airy, and slightly sweet fluffy pancakes made with pantry-friendly ingredients are perfect for a cozy weekend breakfast or a quick weekday morning. Serve with maple syrup, berries, or fruit for a comforting breakfast everyone will love.
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
3 tablespoons unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
1 to 2 teaspoons neutral oil or butter, for the pan
Maple syrup, fresh berries, or sliced bananas, for serving
Instructions
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt for 20 seconds.
Combine the wet ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until smooth.
Make the batter: Pour the wet mixture into the dry mixture. Stir gently with a spatula just until you no longer see dry streaks. The batter should look slightly lumpy, not perfectly smooth.
Rest the batter: Let the batter sit for 5 minutes while you heat the skillet.
Heat the pan: Place a large skillet or griddle over medium heat. Add a thin layer of oil or butter.
Notes
Make sure the melted butter is slightly cooled to prevent cooking the egg.
Adjust the pan heat if needed to avoid burning as the pancakes cook.
Leftover pancakes should be cooled completely before storing in an airtight container at room temperature for up to 2 days.
Freeze cooked pancakes on a cooling rack for 30 minutes, then store in a freezer-safe bag for up to a month.
- Prep Time: 10
- Cook Time: 15
- Category: Recipes
- Method: Stovetop / Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 270
- Sugar: 8g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 60mg