Description
Light, tender pancakes perfect for busy mornings or weekend brunches, with a slightly crisp edge and soft interior.
Ingredients
- 1 cup all-purpose flour (or 1:1 gluten-free flour blend + 1/8 tsp xanthan gum)
- 2 tablespoons sugar (or honey/maple syrup)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup milk (dairy or unsweetened plant milk; use buttermilk for tang)
- 1 large egg (or flax egg: 1 Tbsp ground flax + 3 Tbsp water)
- 2 tablespoons melted butter (or neutral oil)
- 1 teaspoon vanilla extract (optional)
Instructions
- Combine dry ingredients: whisk the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Whisk wet ingredients: in a separate bowl, beat the milk, egg, melted butter, and vanilla until smooth.
- Fold wet into dry: pour the wet mixture into the dry ingredients and stir gently until just combined.
- Let the batter rest for 5–10 minutes to relax gluten.
- Heat a non-stick skillet over medium heat and lightly brush with oil or butter.
- Pour about 1/4 cup batter per pancake onto the skillet; cook until bubbles form (2–3 minutes).
- Flip the pancake and cook for 45–90 seconds more until golden.
- Serve immediately with your favorite toppings.
Notes
For extra fluff, let the batter rest before cooking. Use buttermilk for added tang and keep both baking powder and baking soda for lift.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddling
- Cuisine: American