Ingredients
Scale
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1¼ cups milk (or buttermilk)
- 1 egg
- 3 tablespoons melted butter (plus more for cooking)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk the flour, baking powder, sugar, and salt together.
- In a separate bowl, whisk the egg, milk, and melted butter. Add vanilla extract if using.
- Pour the wet mixture into the dry ingredients. Stir gently until just combined (a few lumps are fine).
- Heat a nonstick pan or griddle over medium heat. Lightly butter the surface.
- Pour ¼ cup batter per pancake onto the pan. Cook until bubbles form and edges set (about 2 minutes).
- Flip and cook the other side for 1-2 minutes until golden brown.
- Serve warm with butter, maple syrup, or fresh fruit.
Notes
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Use buttermilk for a tangier flavor and extra tenderness.
- Adjust heat as needed to prevent burning.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg