Ingredients
Scale
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 tablespoon melted butter or oil
Optional: cinnamon, yogurt, or fresh fruit for serving
Instructions
1. In a bowl, whisk flour, sugar, baking powder, and salt.
2. In another bowl, mix egg, milk, vanilla, and melted butter.
3. Combine wet and dry ingredients. Let rest 5 minutes.
4. Heat a non-stick skillet over medium heat.
5. Spoon batter into small rounds on skillet.
6. Cook until bubbles form, then flip and cook other side.
7. Serve warm with your favorite toppings.
Notes
You can freeze leftover pancakes for up to 2 months.
Reheat in toaster or skillet without thawing.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6-8 mini pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg