Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour (sifted)
- 1 tablespoon baking powder
- Pinch of salt
- 2 tablespoons granulated sugar
Wet Ingredients
- 1 1/4 cups whole milk
- 1 tablespoon vanilla extract
- 1 large egg
- 3 tablespoons butter (melted and cooled)
Instructions
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, salt, and sugar to ensure even distribution and remove clumps.
- Add wet ingredients: Create a well in the center of the dry ingredients. Pour in the milk, vanilla extract, egg, and melted butter. Whisk everything together gently until the batter is smooth but be careful not to overmix to maintain pancake fluffiness.
- Preheat cooking surface: Heat a griddle or large frying pan over medium heat. Lightly grease with butter, oil, or cooking spray to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter onto the hot pan for each pancake. Cook until bubbles form on the surface, indicating the underside is set. Flip with a spatula and cook the other side until golden brown and cooked through.
- Serve and store: Serve pancakes warm with maple syrup or your preferred toppings. Store any leftovers in an airtight bag in the refrigerator and reheat in the microwave when ready to enjoy again.
Notes
- Do not overmix the batter; a few lumps are okay and help keep pancakes fluffy.
- Use medium heat to prevent burning before the pancakes are cooked inside.
- Butter can be substituted with oil for a dairy-free version, but they may be less rich.
- Leftover pancakes can be frozen and reheated in a toaster for convenience.
- For extra flavor, add cinnamon or fresh fruit to the batter before cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
