Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (whole or 2%)
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Cooking spray or additional butter for the skillet
Instructions
Step 1: 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.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the milk, egg, melted butter, and vanilla extract. Whisk these ingredients together until they are fully blended.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough pancakes.
Step 4: 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. Allow the skillet to heat for a couple of minutes.
Step 5: Cook the Pancakes
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Step 6: Flip the Pancakes
Carefully flip the pancakes using a spatula and cook for an additional 1-2 minutes on the other side, or until golden brown.
Step 7: Keep Warm
Transfer the cooked pancakes to a plate and cover them with a clean kitchen towel to keep them warm while you cook the remaining pancakes.
Step 8: Serve
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar. Enjoy your delicious, fluffy breakfast pancakes!
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 3 days or frozen for up to 2 months. Reheat in a toaster or microwave before serving.
Enjoy your homemade breakfast pancakes!
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