Ingredients
- 1.5 cups all-purpose flour (180 g)
- 2.5 tsp baking powder (10 g)
- ½ tsp salt (3 g)
- 1 tbsp sugar (12 g)
- 1 ¼ cups milk (300 ml)
- 1 egg (about 50 g, no shell)
- 3 tbsp melted butter or oil (45 ml)
- 2 tsp vanilla extract (10 ml)
Instructions
- In a bowl, whisk together milk, egg, melted butter (or oil), and vanilla extract.
- In a separate bowl, sift or whisk the flour, baking powder, salt, and sugar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay. Add a splash of milk if the batter is too thick.
- Heat a lightly greased pan over medium-high heat.
- Pour about ¼ cup of batter per pancake into the pan.
- Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook the other side for another minute until golden brown.
- Serve warm with your favorite toppings such as syrup, butter, or fruit.
Notes
- Don’t overmix the batter to keep the pancakes fluffy.
- Check baking powder freshness for best rise.
- Try adding chocolate chips, berries, or nuts to the batter.
- For extra flavor, experiment with almond or coconut extract.
- These pancakes freeze well—just layer with parchment paper and store in a freezer bag.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 4g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
