Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2% for best results)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
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Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
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Mix the Wet Ingredients:
- In a separate bowl, combine the milk, egg, melted butter, and vanilla extract (if using). Whisk the mixture until the egg is fully incorporated and the ingredients are well blended.
- In a separate bowl, combine the milk, egg, melted butter, and vanilla extract (if using). Whisk the mixture until the egg is fully incorporated and the ingredients are well blended.
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Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir the mixture until just combined. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently stir the mixture until just combined. Be careful not to overmix; it’s okay if there are a few lumps. Overmixing can lead to tough pancakes.
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Let the Batter Rest:
- Allow the batter to rest for about 5-10 minutes. This helps the baking powder activate and results in fluffier pancakes.
- Allow the batter to rest for about 5-10 minutes. This helps the baking powder activate and results in fluffier pancakes.
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Preheat the Griddle:
- While the batter is resting, preheat a non-stick griddle or skillet over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate, the griddle is hot enough.
- While the batter is resting, preheat a non-stick griddle or skillet over medium heat. You can test if it’s ready by sprinkling a few drops of water on the surface; if they sizzle and evaporate, the griddle is hot enough.
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Cook the Pancakes:
- Lightly grease the griddle with a small amount of butter or cooking spray. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Lightly grease the griddle with a small amount of butter or cooking spray. Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
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Flip and Finish Cooking:
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown. Remove from the griddle and keep warm in a low oven while you repeat with the remaining batter.
- Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes, or until golden brown. Remove from the griddle and keep warm in a low oven while you repeat with the remaining batter.
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Serve:
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or chocolate chips.
- Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or chocolate chips.
Tips
- For extra fluffy pancakes, separate the egg and beat the egg white until stiff peaks form, then fold it into the batter at the end.
- You can customize your pancakes by adding ingredients like blueberries, chocolate chips, or nuts directly into the batter before cooking.
Enjoy your delicious homemade pancakes!
