Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon granulated sugar
1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Butter or oil for cooking
Optional toppings: Maple syrup, fresh berries, sliced bananas, honey, chocolate chips
Instructions
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, beat the egg and then whisk in the milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. A few lumps are okay; do not overmix.
Let the batter rest for 5–10 minutes to allow the flour to hydrate and the baking powder to activate.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with butter or oil.
Pour ¼ cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
Keep cooked pancakes warm in a low oven while cooking the rest. Serve immediately with your favorite toppings.
Notes
Don’t overmix the batter: Overmixing makes pancakes dense.
Resting the batter ensures fluffiness and better rise.
Adjust heat carefully: Medium-low heat prevents burning while cooking through.
Variations: Add blueberries, chocolate chips, cinnamon, or mashed bananas for different flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-fried
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 200 kcal
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg