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 milk or buttermilk for extra fluffiness)
- 1 large egg
- 3 tbsp melted butter (plus more for cooking)
- 1 tsp vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Make the Batter: Pour wet ingredients into dry ingredients and stir gently until just combined. A few lumps are okay — overmixing makes pancakes tough!
- Cook the Pancakes: Heat a lightly buttered nonstick skillet or griddle over medium heat. Pour about ¼ cup batter per pancake. Cook until bubbles form on top (2–3 minutes); flip and cook 1–2 minutes until golden.
- Serve: Stack pancakes high and top with butter, maple syrup, or fresh fruit.
Notes
- Rest the batter for 5 minutes before cooking to let the baking powder activate — extra lift guaranteed.
- Swap in buttermilk for tangy, diner-style pancakes.
- Add blueberries, chocolate chips, or cinnamon for flavor variations.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast / Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 6g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
