Ingredients
- 300 g all-purpose flour
- 3 eggs
- 60 g sugar
- 1 tsp baking powder
- 1/2 tsp salt
- Milk or water (enough to achieve pourable batter consistency)
- Butter or oil, for cooking
Instructions
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs, then whisk into the dry mixture with milk or water until just combined (batter may be slightly lumpy).
- Let the batter rest for 10–20 minutes while preheating a griddle or skillet over medium heat.
- Lightly brush the hot surface with butter or oil.
- Pour about 1/4 cup of batter per pancake onto the griddle.
- Cook until bubbles form on the surface and edges begin to set, then flip and cook until golden brown on the other side.
- Repeat with remaining batter. Serve warm with desired toppings.
Notes
- Add a splash of vanilla extract or a pinch of cinnamon for extra flavor.
- Swap in whole wheat or oat flour for a healthier twist.
- Mix in blueberries, chocolate chips, or mashed banana for variety.
- Use plant-based milk and oil for a dairy-free version.
- Store pancakes with parchment between layers to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5g
- Sodium: 140mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
