Description
Enjoy classic homemade pancakes with a fluffy texture and a hint of vanilla. These easy-to-make pancakes are perfect for a comforting breakfast or brunch and can be topped with syrup, fresh fruit, or whipped cream for added flavor.
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
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt to ensure they are evenly mixed.
- Mix Wet Ingredients: In a separate bowl, beat the milk, egg, melted butter, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay to have some lumps in the batter as overmixing can make the pancakes tough.
- Preheat Skillet: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to grease the surface.
- Cook Pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface, then flip carefully and cook the other side until golden brown.
- Keep Warm: Repeat with the remaining batter, keeping the cooked pancakes warm in a 200°F (93°C) oven if desired.
- Serve: Serve the pancakes warm topped with syrup, fresh fruit, or whipped cream according to your preference.
Notes
- Do not overmix the batter to keep pancakes light and fluffy.
- You can substitute milk with a plant-based alternative for a dairy-free version.
- For extra flavor, add a pinch of cinnamon or nutmeg to the dry ingredients.
- Butter can be replaced with oil if preferred to reduce saturated fat.
- Use a non-stick skillet or well-seasoned griddle for best results and easy flipping.
- Cook pancakes on medium heat to avoid burning and allow even cooking.
