Easy Homemade Pancakes
Simple fluffy pancakes made from pantry items and cooked until golden on a hot griddle.
Equipment
- Nonstick skillet or griddle
- Mixing bowl
- Whisk
- Spatula
- Quarter cup measuring scoop
Ingredients
Main Ingredients
- 1 ¼ cup all purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- ⅛ tsp salt
- 1 cup whole milk
- 2 tbsp unsalted butter melted and cooled
- 1 large egg
- ¼ tsp vanilla extract
- 1 tbsp unsalted butter for the pan
Instructions
Cooking
- Mix the dry. Whisk flour, baking powder, sugar, and salt. Mix the wet. Whisk milk, butter, egg, and vanilla.
- Stir together. Combine until just moistened with a few lumps.
- Let it rest. Rest the batter 5 minutes.
- Heat. Warm a buttered skillet over medium heat.
- Cook. Pour 1/4 cup batter per pancake and cook 2 to 3 minutes until bubbles form.
- Flip. Cook 1 to 2 minutes more and keep warm in a hot oven at 200 degrees F.
Notes
Substitutions: Add 1/2 cup blueberries or chocolate chips after pouring the batter.
Tips: Do not overmix and flip only once.
Storage: Refrigerate up to 3 days or freeze with parchment between layers for 1 month.