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
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt
- In another bowl, beat egg then add milk, melted butter, and vanilla
- Gradually mix wet ingredients into dry ingredients until just combined
- Preheat a non-stick skillet over medium heat with a pat of butter
- Pour ¼ cup batter per pancake and cook until bubbles form (2-3 minutes)
- Flip and cook for another 1-2 minutes until golden brown
- Serve warm with your favorite toppings
Notes
- Let batter rest 5-10 minutes for extra fluffy pancakes
- Keep cooked pancakes warm in a 200°F oven
- Use a measuring cup for consistent pancake sizes
- Adjust heat as needed to prevent burning
- Store leftovers in fridge for 3 days or freeze for 2 months
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 2 pancakes
- Calories: 210 Kcal
- Sugar: 5g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg