Description
Enjoy a classic breakfast with these fluffy pancakes made from scratch. Light and airy, they are perfect for a weekend brunch or a cozy morning treat, easily customizable with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, sugar, and salt to ensure an even distribution of ingredients for a light texture.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract if using, until smooth and well blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should remain slightly lumpy to avoid tough pancakes.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Serve the pancakes warm with your favorite toppings such as butter, maple syrup, fresh fruit, or whipped cream for a delicious finish.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use fresh baking powder for best rise.
- You can substitute milk with any dairy-free alternative if needed.
- For extra fluffiness, separate the egg and beat the whites before folding in.
- Adjust heat as necessary to avoid burning.
