Classic Pancakes
Fluffy breakfast pancakes with golden edges. Perfect for a cozy morning or weekend brunch.
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 ¼ cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Extra butter or oil for cooking
- Mix dry ingredients: flour, baking powder, salt, sugar.
- Mix wet ingredients: egg, milk, melted butter, vanilla.
- Combine wet and dry ingredients gently; do not overmix.
- Preheat skillet; lightly grease.
- Pour ¼ cup batter per pancake; cook until bubbles form. Flip and cook until golden.
- Serve with maple syrup, fresh berries, or powdered sugar.
- Use buttermilk instead of milk for extra fluffiness.
- Add chocolate chips, blueberries, or banana slices.
- Store leftovers in the fridge for 2 days; reheat in a skillet.
Nutrition (approx.): 180 cal / pancake, 6g protein, 24g carbs, 6g fat