Description
These fluffy pancakes are a classic breakfast favorite, featuring a simple batter made from all-purpose flour, baking powder, and milk, resulting in light and airy pancakes perfect for a comforting morning meal.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt to ensure even distribution and a light texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract if using, until fully blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy to avoid overmixing which can toughen the pancakes.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and the edges look set, approximately 2-3 minutes. Flip carefully and cook for an additional 1-2 minutes until golden brown on both sides.
- Serve: Serve the pancakes warm, topped with your favorite accompaniments such as butter, maple syrup, fresh fruit, or whipped cream.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use medium heat to avoid burning while ensuring the pancakes cook through.
- You can substitute milk with plant-based milk for a dairy-free version.
- Vanilla extract is optional but adds a nice flavor dimension.
- Leftover pancakes can be refrigerated and reheated in a toaster or microwave.
