Description
Light, fluffy homemade pancakes—golden brown on the outside, tender and soft inside.
Ingredients
- 1 ½ cups (195 g) all‑purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon fine salt
- 1¼ cups (295 ml) milk (dairy or non‑dairy)
- 1 large egg
- 5 tablespoons (≈70 g) unsalted butter, melted, plus extra for cooking
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat the egg with milk, melted butter, and vanilla until combined.
- Pour the wet mixture into the dry ingredients and gently stir until just combined—some lumps are okay; don’t overmix.
- Heat a nonstick skillet or griddle over medium heat. Brush or melt a little butter on the surface.
- For each pancake, pour ~¼ cup of batter onto the skillet. Cook until bubbles form on the surface and the edges look set, about 1–2 minutes.
- Flip gently and cook the other side until golden brown, about another 1–2 minutes.
- Transfer to a warm plate or keep in a low oven while cooking the rest. Serve hot with toppings of your choice.
Notes
- Do not overmix the batter—stir until wet and dry are combined; overmixing makes pancakes tough.
- Use recent double‑acting baking powder for best rise and fluffiness.
- If using non‑dairy milk, make sure it’s unsweetened unless you want extra sweetness.
- Butter gives better flavor; for crispier edges, cook with butter rather than oil.
- You can prep batter ahead, but baking powder begins working as soon as liquid is added—best cooked soon.
Nutrition
- Serving Size: 2 pancakes
- Calories: ≈240 kcal
- Sugar: ≈9 g
- Sodium: ≈260 mg
- Fat: ≈9 g
- Saturated Fat: ≈5 g
- Unsaturated Fat: ≈3 g
- Trans Fat: ≈0 g
- Carbohydrates: ≈33 g
- Fiber: ≈1 g
- Protein: ≈7 g
- Cholesterol: ≈67 mg
