Description
These heavenly soft and fluffy pancakes are light as air, with a tender texture and golden finish—perfect for a cozy breakfast or weekend brunch.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- In a separate bowl, beat the egg and mix in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour 1/4 cup of batter per pancake onto the skillet and cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and cook the other side until golden brown, about 1–2 more minutes.
- Repeat with the remaining batter, greasing the pan as needed.
- Serve warm with butter, syrup, fruit, or your favorite toppings.
Notes
- Do not overmix the batter to ensure fluffiness.
- Let the batter rest for 5–10 minutes for even better texture.
- Use room temperature milk and egg for best results.
- Can be made dairy-free by using plant-based milk and oil instead of butter.
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 2g
- Sodium: 280mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg