Ingredients
1 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
1 tbsp sugar
1 ¼ cups milk
1 large egg
3 tbsp melted butter (or vegetable oil)
2 tsp vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In another bowl, mix milk, egg, melted butter, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour ¼ cup of batter per pancake onto skillet. Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with butter, syrup, or desired toppings.
Notes
- For blueberry pancakes, fold in ½ cup blueberries into the batter.
- For chocolate chip pancakes, stir in ½ cup chocolate chips.
- Replace milk with buttermilk for a tangy flavor and reduce baking powder to 2 tsp.
- Make gluten-free by using a 1:1 gluten-free flour blend.
- For dairy-free, use almond milk and oil instead of milk and butter.
- Store leftovers in the fridge for 3 days or freeze with parchment between layers for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
