Description
Light, airy pancakes that rise tall and stay tender, perfect for any morning.
Ingredients
- 1 cup (125 g) all-purpose flour
- 2 tablespoons sugar (white or brown)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (240 ml) milk (whole milk recommended)
- 1 large egg
- 2 tablespoons melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
Instructions
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
- Combine dry ingredients: whisk together flour, sugar, baking powder, and salt.
- Mix wet ingredients: whisk milk, egg, melted butter, and vanilla until smooth.
- Combine wet and dry mixtures gently; stop when just combined.
- Rest the batter for 5–10 minutes to hydrate the flour.
- Cook 1/4 cup batter per pancake on the preheated skillet until bubbles form and edges set, about 2–3 minutes.
- Flip pancakes carefully and cook other side until golden brown, about 1–2 minutes more.
- Serve warm with desired toppings.
Notes
Don’t overmix the batter for tender pancakes. Adjust cooking temperature for consistent browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American