Enjoy these fluffy pancakes for breakfast or brunch, and don’t forget to share with family or friends! They’ll be a hit every time. 😊
- Preparation Time
10 minutes - Cooking Time
15 minutes - Serves
4 people - Difficulty
Easy
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups (300ml) milk (whole, skim, or non-dairy milk)
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus more for the pan)
- 1 teaspoon vanilla extract
- Optional: ½ teaspoon ground cinnamon for a hint of spice
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon (if using). Make sure the dry ingredients are evenly distributed.
- In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Whisk until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. It’s important not to overmix! Lumpy batter is key to fluffy pancakes, so stop stirring as soon as there are no big pockets of dry flour.
- Allow the batter to sit for 5-10 minutes. This step helps activate the baking powder and gives the pancakes a fluffier texture.
- Heat a large nonstick skillet or griddle over medium heat. Lightly grease it with a bit of butter or cooking spray. Once the pan is hot, reduce the heat to medium-low.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface of the pancake and the edges begin to look set (about 2-3 minutes). Flip the pancake and cook for an additional 1-2 minutes, or until golden brown on both sides.
- Stack your pancakes and serve immediately with your favorite toppings! Try them with syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
