Description
This homemade pancake recipe delivers fluffy, golden-brown pancakes perfect for a comforting breakfast. Made with simple pantry ingredients like all-purpose flour, baking powder, milk, and eggs, these pancakes are easy to whip up and customize with your favorite toppings such as syrup, fresh fruit, or chocolate chips.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
For Cooking
- Butter or oil for the skillet
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the egg thoroughly, then add the milk, melted unsalted butter, and vanilla extract if using. Mix well to incorporate all liquids.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir just until combined. It’s okay if a few small lumps remain; avoid overmixing to keep the pancakes tender.
- Rest the Batter: Let the batter sit for 5 minutes to allow the baking powder to activate and the batter to thicken slightly.
- Heat the Skillet: Preheat a lightly greased skillet or griddle over medium heat, ensuring it’s hot enough before cooking.
- Cook the Pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges are set, about 2 to 3 minutes.
- Flip and Finish Cooking: Carefully flip the pancake and cook for another 1 to 2 minutes until golden brown and cooked through.
- Repeat: Continue with the remaining batter, adding more butter or oil to the skillet as needed to prevent sticking.
- Serve: Serve the pancakes warm with syrup, fresh fruit, or your favorite toppings.
Notes
- For extra fluffy pancakes, substitute half of the milk with buttermilk.
- Add-ins like blueberries, chocolate chips, or banana slices can be folded into the batter before cooking for fun variations.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat in a toaster or microwave before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 3g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 40mg
