Ingredients
Scale
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- Maple syrup and berries for serving
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
- In another bowl, whisk together the milk, egg, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a lightly greased skillet or griddle over medium heat. Pour ¼ cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Stack the pancakes high on a plate, drizzle with maple syrup, add fresh berries, and enjoy!
Notes
- Let the batter rest for 5-10 minutes for fluffier pancakes.
- Use a non-stick skillet or griddle for even cooking.
- Keep pancakes warm in a low oven (200°F) while cooking the rest.
- Add chocolate chips or blueberries to the batter for extra flavor.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 pancakes
- Calories: 220 Kcal
- Sugar: 6g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg