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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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These fluffy pancakes made with self-rising flour are quick and easy to whip up. Without the need for milk, they deliver a perfect breakfast option that the whole family will love!
Ingredients
Directions
In a mixing bowl, combine the self-rising flour, granulated sugar, and baking powder. Whisk together until evenly mixed.
In another bowl, beat the large egg and then add the water and vanilla extract. Stir to combine.
Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Be careful not to overmix; the batter should still be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat. Add the butter and let it melt, swirling to coat the surface of the pan.
Ladle 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.
Flip the pancakes and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter, adding more butter as needed.
Conclusion
Tips:Feel free to add your favorite mix-ins like blueberries, chocolate chips, or chopped nuts to the batter before cooking.Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze them for up to a month. Reheat in a toaster or microwave.Enjoy these delightful pancakes topped with syrup, fresh fruit, or your preferred toppings!
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