Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1 ¼ cups whole milk (room temperature)
1 egg (room temperature)
3 tablespoons unsalted butter (melted, plus more for greasing pan)
1 teaspoon vanilla extract (optional, for added flavor)
Instructions
Sift Dry Ingredients
In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. This helps remove clumps and ensures even mixing.Combine Wet Ingredients
In a separate bowl or large measuring cup, whisk together the milk, egg, and melted butter. Stir in vanilla extract if using.Mix Batter Gently
Pour the wet ingredients into the dry. Stir gently with a wooden spoon or spatula until just combined. Do not overmix—small lumps are okay. Let the batter rest for 10 minutes.Heat and Grease Pan
Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or neutral oil. Drop batter by ¼-cupfuls onto the hot surface.Cook and Flip
Cook until bubbles form and the edges look dry (2–3 minutes). Flip and cook the other side until golden brown (1–2 minutes). Repeat with remaining batter.
Notes
Don’t Overmix: Overmixing the batter can make pancakes tough.
Let Batter Rest: A short rest allows the baking powder to activate and results in fluffier pancakes.
Customize: Add blueberries, chocolate chips, or bananas by sprinkling them onto the pancakes right after pouring them into the pan.
Storage: Leftovers can be stored in the fridge for 3 days or frozen up to 2 months. Reheat in toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 230 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg