Ingredients
1 ½ cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
1 egg
3 tablespoons melted butter
1 teaspoon vanilla extract
Instructions
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Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Mix the Wet Ingredients: In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as overmixing can make the pancakes dense.
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Cook the Pancakes: Heat a nonstick skillet over medium heat and lightly grease it with cooking spray or butter. Scoop about ¼ cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip the pancake and cook until golden brown on the other side.
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Serve: Serve the pancakes warm with maple syrup, fresh fruit, whipped cream, or your favorite toppings.
Notes
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Variations: Add chocolate chips, blueberries, or sliced bananas to the batter for extra flavor. For a dairy-free option, use almond or oat milk and replace butter with coconut oil.
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Spiced Pancakes: Add a dash of cinnamon or nutmeg to the dry ingredients for a warm, spiced twist.
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Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave, toaster, or skillet.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
