Ingredients
1½ cups all-purpose flour (Use gluten-free flour for dietary needs)
1 tbsp granulated sugar (Replace with coconut sugar for a richer flavor)
1½ tsp baking powder (Ensure it’s fresh for optimal rise)
1½ cups milk (Plant-based milk works well)
1 large egg (2 eggs for extra fluffiness)
3 tbsp unsalted butter (melted) (Use oil if avoiding dairy)
1 tsp vanilla extract (Almond extract offers a different character)
Instructions
Sift all dry ingredients (flour, sugar, baking powder) into a large bowl.
In a separate bowl, whisk milk, egg, melted butter, and vanilla extract.
Pour wet ingredients into dry and mix gently until just combined. Lumps are okay.
Let batter rest 5 minutes for ingredients to hydrate fully.
Heat a non-stick skillet over medium heat. Brush with butter until it shimmers.
Use ¼ cup batter per pancake. Cook until bubbles form on surface (1½ minutes).
Flip once and cook 1½ minutes additional. Edges should be golden and dry.
Transfer to a wire rack to preserve crispiness while preparing more batches.
Notes
Use a wire rack to keep pancakes crisp while cooking in batches.
For extra fluffiness, use 2 eggs instead of 1.
Double the batch to serve 8 for brunch.
Ensure your baking powder is fresh for optimal rise.
Plant-based milk and oil can be used for a dairy-free version.
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast
- Method: Pan-frying
- Cuisine: Classic American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake (4 per serving)
- Calories: 240
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg