Description
Classic homemade pancakes that are light, fluffy, and perfect for a comforting breakfast. Made with simple ingredients like flour, milk, eggs, and butter, these pancakes can be whipped up quickly and served with your favorite toppings such as syrup, fresh fruit, or whipped cream.
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 evenly 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 bowl with the dry ingredients and stir gently until just combined. It’s okay to have some lumps; do not overmix to keep pancakes tender.
- Heat the skillet: Preheat a non-stick skillet or griddle over medium heat and lightly melt some butter 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 and cook the other side until golden brown.
- Keep warm: Repeat with the remaining batter, placing cooked pancakes in a warm oven set at 200°F to keep them warm without drying out.
- Serve: Serve pancakes hot with your choice of syrup, fresh fruit, or whipped cream for a delicious breakfast treat.
Notes
- Do not overmix the batter; lumps help keep pancakes fluffy.
- Adjust the heat as needed to prevent burning while ensuring pancakes cook evenly.
- Keeping cooked pancakes warm in a low oven helps serve them all at once.
- For dairy-free, substitute almond or oat milk and use a plant-based butter alternative.
- Pancakes can be frozen and reheated in a toaster or oven for quick breakfasts.
