These fluffy pancakes are quick and easy to make using self-rising flour, making them a perfect breakfast option for busy mornings. Enjoy them with your favorite toppings!
Ingredients
- 1 cup self-rising flour
- 1 tablespoon granulated sugar
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt (optional)
Instructions
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Prepare the Batter:
- In a large mixing bowl, combine the self-rising flour and granulated sugar. If desired, add a pinch of salt for extra flavor.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well combined.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes. This allows the flour to hydrate and helps create fluffier pancakes.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes. This allows the flour to hydrate and helps create fluffier pancakes.
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Heat the Pan:
- Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, coating the surface.
- Preheat a non-stick skillet or griddle over medium heat. Add a small amount of butter to the pan and let it melt, coating the surface.
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Cook the Pancakes:
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
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Serve:
- Remove the pancakes from the skillet and keep them warm in a low oven (around 200°F) while you cook the remaining batter.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or chocolate chips.
Tips
- For extra flavor, consider adding cinnamon or nutmeg to the batter.
- If you want to make the pancakes even fluffier, separate the egg and beat the egg white until stiff peaks form, then fold it into the batter just before cooking.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave.
Enjoy your delicious, homemade pancakes!
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