Description
Light, airy, and melt-in-your-mouth pancakes that are perfect for breakfast or brunch. These homemade pancakes are simple to make and result in the fluffiest, most delicious stack ever! Whether it’s a weekend treat or a quick weekday breakfast, these pancakes always deliver.
Ingredients
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- In another bowl, beat the egg and add the milk, melted butter, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, greasing the skillet as needed.
- Serve warm with maple syrup, butter, fresh fruit, or any toppings of choice.
Notes
For extra fluffiness: Use buttermilk instead of regular milk.
Storage: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Reheating: Use a microwave (20-30 sec), oven (350°F for 5 min), or toaster for a crispy texture.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 220 kcal
