Ingredients
Equipment
Method
- In a large mixing bowl, combine flour, baking powder, salt, and sugar; whisk for about 30 seconds.
- In a smaller bowl or measuring cup, whisk together egg, milk, and vanilla extract.
- Melt the butter and let it cool slightly before adding it to the wet mixture; whisk until smooth.
- Create a well in the dry ingredients and pour in the wet mixture; gently fold until just combined.
- Heat a heavy-bottomed skillet or griddle over medium-low heat for 3-4 minutes.
- Add a knob of butter to the pan; once melted, ladle in 1/4 cup of the batter for each pancake.
- Cook pancakes until bubbles form on the surface and edges look set (2-3 minutes), then flip and cook the other side until golden brown (1-2 minutes).
- Serve immediately with toppings of choice.
Nutrition
Calories: 138kcalCarbohydrates: 21gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 33mgSodium: 180mgPotassium: 81mgFiber: 0.5gSugar: 1gVitamin A: 246IUCalcium: 62mgIron: 0.8mg
Notes
For fluffier pancakes, let the batter rest for 5 minutes before cooking. You can substitute half of the all-purpose flour with whole wheat flour or use different milks (buttermilk, almond milk, etc.) as desired. Leftover pancakes can be refrigerated for up to 2 days or frozen for up to 2 months—just reheat them in a toaster or oven for best results!
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