Ingredients
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 ¼ cups milk
1 egg
3 tablespoons melted butter (plus more for cooking)
Instructions
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, beat the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry and gently stir just until combined — lumps are okay.
Let the batter rest for 5–10 minutes while you heat a nonstick skillet or griddle over medium heat.
Lightly grease the pan with butter, then pour ¼ cup of batter per pancake.
Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden.
Serve warm with butter, syrup, or your favorite toppings.
Notes
Don’t over-mix the batter — it should still be a little lumpy.
Letting the batter rest ensures fluffier pancakes.
Medium heat is key to cooking through without burning.
Can be frozen after cooking — reheat in the toaster for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 390mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg