Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
Wet Ingredients:
- 1 ¼ cups milk (whole or buttermilk for extra fluff)
- 1 large egg
- 3 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk milk, egg, melted butter, and vanilla.
- Combine: Pour wet ingredients into dry and stir just until combined. Batter should be slightly lumpy — don’t overmix!
- Cook: Heat a lightly buttered nonstick skillet or griddle over medium heat. Pour about ¼ cup batter per pancake. Cook 2–3 minutes, until bubbles form on top; flip and cook another 1–2 minutes until golden.
- Serve: Stack ’em high and serve warm with butter, syrup, or fresh fruit.
Notes
- For extra fluff, let batter rest 5–10 minutes before cooking.
- Swap ¼ cup milk for Greek yogurt for a tangy twist.
- Add blueberries, chocolate chips, or cinnamon for fun variations.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 6g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
