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
- Additional butter or oil for cooking
- Maple syrup, for serving
- Optional toppings: fresh berries, sliced bananas, chocolate chips, or whipped cream
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 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 Pan
Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil to the pan, allowing it to melt and coat the surface.
Step 5: Cook the Pancakes
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes.
Step 6: Flip the Pancakes
Carefully flip the pancake using a spatula and cook for an additional 1-2 minutes, or until the other side is golden brown. Repeat with the remaining batter, adding more butter or oil to the pan as needed.
Step 7: Serve
Serve the pancakes warm, stacked high on a plate. Drizzle with maple syrup and add your favorite toppings such as fresh berries, sliced bananas, chocolate chips, or whipped cream.
Tips
- For extra fluffy pancakes, let the batter rest for about 5-10 minutes before cooking.
- If you want to make a larger batch, simply double or triple the ingredients.
- 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.
Enjoy your delicious, fluffy homemade pancakes!
