Ingredients:
1 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 egg
3 tablespoons melted butter or oil
2 teaspoons vanilla extract
Instructions:
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Combine Wet Ingredients: In another bowl, whisk the milk, egg, melted butter (or oil), and vanilla extract until smooth.
Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined—a few lumps are okay! Don’t overmix or the pancakes may be dense.
Preheat and Grease: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the Pancakes: Pour about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes, until golden and cooked through.
Serve Warm: Serve your pancakes hot off the griddle with your favorite toppings: maple syrup, fresh fruit, whipped cream, or a pat of butter.
Tips:
For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
Add blueberries, chocolate chips, or sliced bananas for a flavor twist!
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