Ingredients
1½ cups all-purpose flour
3½ teaspoons baking powder
1 tablespoon granulated sugar
½ teaspoon salt
1¼ cups milk
1 large egg
3 tablespoons melted butter
1 teaspoon vanilla extract
Optional: blueberries, chocolate chips, or cinnamon
Instructions
1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir gently — a few lumps are fine.
4. Let the batter rest for 5 minutes to activate the baking powder.
5. Heat a non-stick skillet over medium heat and lightly grease.
6. Pour ¼ cup batter per pancake onto the skillet.
7. Cook until bubbles form on top, then flip and cook until golden brown.
8. Repeat with remaining batter. Serve warm with toppings of choice.
Notes
Don’t overmix the batter — lumps help keep pancakes fluffy.
Letting the batter rest improves texture and rise.
Use a non-stick griddle or lightly greased skillet for even cooking.
For extra fluffiness, separate the egg and fold in whipped whites.
Customize with fruit, syrup, whipped cream, or sauces.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Griddle
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg