Description
Delicious and fluffy homemade pancakes made from scratch using simple ingredients. Perfect for a quick and satisfying breakfast for the whole family, these pancakes are light, tender, and easy to prepare in about 20 minutes.
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 the milk, egg, melted butter, and vanilla extract together until well mixed.
- Mix wet and dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be a bit lumpy; do not overmix.
- Preheat skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease with melted butter to prevent sticking.
- Cook pancakes: Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface and edges look set, then flip carefully and cook the other side until golden brown.
- Repeat and keep warm: Continue cooking with the remaining batter, adding more butter as needed. Keep cooked pancakes warm by placing them in a 200°F oven if desired.
- Serve: Serve the pancakes warm topped with syrup, fresh fruit, whipped cream, or any favorite toppings.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy; some lumps are okay.
- Use a non-stick skillet or griddle for best results and easy flipping.
- You can substitute milk with any plant-based milk for a dairy-free option.
- Keeping cooked pancakes warm in the oven helps serve all pancakes hot and fresh.
- These pancakes freeze well; reheat in toaster or microwave for quick breakfasts.
