Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Difficulty Level: Easy
Recipe Intensity: Beginner-Friendly
Servings: 4 servings (approximately 8 pancakes)
Cuisine: American
Course: Breakfast
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 ¼ cups (300ml) milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract (optional)
- Additional butter or cooking spray for the pan
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Instructions
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Mixing the dry ingredients first ensures the baking powder is evenly distributed throughout the batter, resulting in evenly risen pancakes.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth and fully combined.
Step 3: Create the Batter
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. The batter should be slightly lumpy. Avoid overmixing, as this can develop the gluten in the flour and make the pancakes dense rather than fluffy.
Step 4: Rest the Batter
Allow the batter to rest for 5 minutes. This short resting period helps the flour absorb the liquid and gives the baking powder time to activate, creating a lighter texture.
Step 5: Heat the Pan
Place a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray. The pan is ready when a drop of water sizzles upon contact.
Step 6: Cook the Pancakes
Pour approximately ¼ cup of batter onto the heated surface for each pancake. Leave enough space between pancakes for easy flipping.
Cook for 2–3 minutes until bubbles begin forming on the surface and the edges appear set.
Step 7: Flip and Finish Cooking
Carefully flip each pancake using a spatula. Cook for another 1–2 minutes until golden brown and cooked through.
Transfer cooked pancakes to a plate and keep warm while preparing the remaining batter.
Step 8: Serve
Serve immediately with your favorite toppings such as:
- Maple syrup
- Fresh strawberries
- Blueberries
- Bananas
- Whipped cream
- Chocolate chips
- Honey
- Peanut butter
Tips for Extra Fluffy Pancakes
- Do not overmix the batter.
- Let the batter rest before cooking.
- Use fresh baking powder for maximum rise.
- Cook on medium heat to prevent burning.
- Flip only once for the best texture.
- Measure flour correctly by spooning it into the measuring cup rather than scooping directly from the bag.
Variations
Blueberry Pancakes
Fold ½ cup fresh blueberries into the batter before cooking.
Chocolate Chip Pancakes
Add ½ cup chocolate chips for a sweeter breakfast treat.
Banana Pancakes
Mix one mashed ripe banana into the batter for natural sweetness and flavor.
Cinnamon Pancakes
Add ½ teaspoon ground cinnamon to the dry ingredients for a warm, aromatic twist.
Storage Instructions
Refrigerator
Store leftover pancakes in an airtight container for up to 3 days.
Freezer
Place cooled pancakes in a freezer-safe bag and freeze for up to 2 months.
Reheating
Reheat in a toaster, microwave, or oven until warmed through.
Nutrition Information
Per Serving (2 Pancakes Approximate)
- Calories: 280
- Protein: 8g
- Carbohydrates: 35g
- Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 430mg
- Fiber: 1g
- Sugar: 6g
- Calcium: 180mg
- Iron: 2mg