Description
Classic homemade pancakes that are fluffy and easy to make, perfect for a warm and comforting breakfast. These pancakes are made from simple ingredients like flour, milk, egg, and melted butter, cooked on a skillet until golden brown and served with your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 3 tbsp melted butter, plus extra for cooking
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined.
- Combine wet ingredients: In a separate bowl, beat together the milk, egg, melted butter, and vanilla extract until smooth.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; small lumps are okay and preferred to avoid overmixing.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter and let it melt to prevent sticking.
- Cook pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, then flip carefully and cook the other side until golden brown.
- Keep warm: Transfer cooked pancakes to a warm oven set at 200°F to keep them hot while finishing the rest of the batter.
- Serve: Serve pancakes warm topped with syrup, fresh fruit, or whipped cream as desired for a delicious breakfast treat.
Notes
- Do not overmix the batter to keep pancakes fluffy; some lumps are normal.
- If you don’t have vanilla extract, you can omit it or substitute with a dash of cinnamon for flavor.
- Use a non-stick skillet or lightly grease your pan to prevent sticking and ensure even cooking.
- Keep cooked pancakes warm in a low oven while finishing cooking to serve all at once.
- Pancakes can be frozen in an airtight container and reheated in the toaster or microwave for quick breakfasts.
