Description
These heavenly soft and fluffy pancakes are light, tender, and perfect for breakfast or brunch, with a golden exterior and a melt-in-your-mouth interior.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon white sugar
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Make a well in the center and pour in the milk, egg, melted butter, and vanilla extract.
- Mix until smooth, being careful not to overmix the batter.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour about 1/4 cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook the other side until browned, another 1–2 minutes.
- Serve warm with your favorite toppings like syrup, butter, or fresh fruit.
Notes
- For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
- Don’t overmix the batter—some lumps are okay.
- You can substitute buttermilk for regular milk for a tangier flavor and more lift.
Nutrition
- Serving Size: 1 pancake
- Calories: 130
- Sugar: 3g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 30mg