Description
Light, airy pancakes with crisp edges and a soft interior, perfect for brunch or a sweet treat.
Ingredients
- 1 cup all-purpose flour (or 1-to-1 gluten-free flour blend for GF)
- 2 tablespoons sugar (or 1–2 tablespoons maple syrup/honey)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or unsweetened plant milk)
- 1 large egg (or 1/4 cup unsweetened applesauce + 1 tablespoon oil for egg-free)
- 2 tablespoons melted butter (or neutral oil/coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- Fresh berries, honey, cinnamon butter, or maple syrup (for serving)
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
- Whisk the milk, egg, melted butter, and vanilla in another bowl until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Let the batter rest for 5–10 minutes.
- Heat a nonstick skillet or griddle over medium heat and lightly grease.
- Pour about 1/4 cup batter per pancake onto the hot surface.
- Cook until bubbles form and edges look set, about 2–3 minutes.
- Flip and cook for 1–2 minutes more until golden and center is set.
- Transfer pancakes to a plate and serve immediately with toppings.
Notes
If using old baking powder (over 6 months), replace it for best rise. Resting the batter yields airier pancakes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American