Fluffy and delicious, these simple pancakes are perfect for a quick breakfast or brunch. Serve them with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Cooking spray or additional butter for the skillet
Instructions
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Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the flour, 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 until the mixture is smooth and well blended.
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Combine Wet and Dry Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes. This allows the baking powder to activate and will result in fluffier pancakes.
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Preheat the Skillet:
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter. To test if the skillet is ready, sprinkle a few drops of water on it; if they sizzle and evaporate, the skillet is hot enough.
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Cook the Pancakes:
Pour about 1/4 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. Carefully flip the pancakes and cook for an additional 1-2 minutes on the other side, or until golden brown.
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Serve:
Remove the pancakes from the skillet and keep them warm in a low oven (about 200°F) while you cook the remaining batter. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or whipped cream.
Tips
- For extra flavor, consider adding chocolate chips, blueberries, or nuts to the batter before cooking.
- If you prefer thicker pancakes, reduce the amount of milk slightly.
- Leftover pancakes can be stored in the refrigerator for up to 2 days or frozen for up to 2 months. Reheat in the toaster or microwave before serving.
Enjoy your delicious homemade pancakes!
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