Ingredients
Scale
- 2 cups all-purpose or plain flour – I use all-purpose flour, but plain flour works just as well.
- 1/4 cup granulated sugar or sweetener – Adjust the sweetness to your preference.
- 4 teaspoons baking powder – This is key for getting that fluffy rise.
- 1/4 teaspoon baking soda – Helps with the texture and lift.
- 1/2 teaspoon salt – Balances the flavors perfectly.
- 1 3/4 cups milk – You can use any type of milk, including dairy-free alternatives.
- 1/4 cup butter – Melted and slightly cooled; adds richness.
- 2 teaspoons pure vanilla extract – Enhances the overall flavor.
- 1 large egg – Helps bind the ingredients together.
Instructions
- Mix the Dry Ingredients: In a large bowl, combine 2 cups of flour, 1/4 cup granulated sugar, 4 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon salt. Whisk them together until well blended. This ensures that your pancakes will have an even rise and consistent flavor.
- Add the Wet Ingredients: Make a well in the center of your dry ingredients and add 1 3/4 cups milk, 1/4 cup melted butter (make sure it’s slightly cooled), 2 teaspoons vanilla extract, and 1 large egg. Use a wire whisk to whisk the wet ingredients first, then slowly fold them into the dry mixture. Mix until smooth—it’s okay if there are a few lumps. If the batter is too thick, add a couple of tablespoons of extra milk until you reach your desired consistency.
- Prepare the Pan: Let the batter rest for a few minutes while you heat up your nonstick pan or griddle over low-medium heat. Lightly grease the pan with a little butter to prevent sticking.
- Cook the Pancakes: Pour 1/4 cup of batter onto the pan for each pancake. Gently spread it into a round shape using the back of your ladle or measuring cup. Cook until the underside is golden brown and bubbles begin to form on the surface, about 2-3 minutes. Carefully flip the pancake with a spatula and cook until the other side is also golden, another 2 minutes.
- Serve Fresh: Remove the pancakes from the pan and keep them warm while you cook the remaining batter. Serve your fluffy pancakes immediately with your favorite toppings like honey, maple syrup, fresh fruit, ice cream, or enjoy them plain!
Notes
Whole Wheat Option: Substitute half of the all-purpose flour with whole wheat flour for added fiber and a nuttier flavor.
Vegan Variation: Use plant-based milk and flaxseed egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of regular milk and egg.
Extra Moisture: Add 1 mashed banana or 1/4 cup applesauce to the batter for extra moisture and flavor.
Flavor Boost: Incorporate 1 teaspoon of cinnamon or a handful of chocolate chips into the batter for an extra kick.
Gluten-Free: Use a 1:1 gluten-free flour blend to make these pancakes gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg