Description
Delicious and fluffy pancakes perfect for breakfast.
Ingredients
Scale
- 1 cup all-purpose flour (+ 1 to 2 tablespoons if the batter is too thin)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup milk (any)
- 1 tablespoon vanilla extract
Instructions
- Mix the dry ingredients: Put 1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt into a large bowl. Whisk for a few seconds so everything is evenly mixed and there are no big lumps.
- Add the liquids and rest: Pour in 1 cup milk and 1 tablespoon vanilla extract. Whisk gently just until combined. Don’t worry about small lumps — that’s normal and helps make soft pancakes. Let the batter rest for 10 minutes at room temperature.
- Cook the pancakes: Heat a non-stick pan over medium-low heat. Add a few drops of oil and wipe it around with a paper towel. Pour about ¼ cup of batter into the pan. Cook for 1½–2 minutes, until bubbles appear and the edges look set. Flip and cook for about 1 more minute, until golden. Tip: If the batter spreads too much, mix in 1–2 tablespoons of flour. If it’s too thick, add a splash of milk.
- Keep warm and serve: Lightly oil the pan between batches. Keep cooked pancakes warm on a plate or in a low oven at 120°F (50°C) with fruit, syrup, or your favorite toppings.
Notes
- Adjust the flour measurement if the batter is too thin.
- Keep pancakes warm in the oven for best serving.
- Great with various toppings!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg