Ingredients
1 cup all-purpose flour
2 tbsp granulated sugar
2 tsp baking powder
1/4 tsp salt
1 cup water (or plant-based milk)
1 large egg
2 tbsp vegetable oil (plus extra for cooking)
1 tsp vanilla extract
Instructions
In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, combine water, egg, oil, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined (a few lumps are fine).
Heat a lightly oiled skillet or griddle over medium-low heat.
Pour about 1/4 cup of batter for each pancake. Cook until bubbles form and edges look set, about 2 minutes.
Flip and cook for another 1–2 minutes until golden brown.
Serve warm with your favorite toppings.
Notes
Let the batter rest for 5 minutes before cooking for extra fluffy pancakes.
Use plant-based milk for richer flavor or stick to water for a lighter texture.
Avoid overmixing — this keeps pancakes tender.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 190 kcal
- Sugar: 6g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg