Fluffy Pancakes
Brighten up your breakfast table with these light and delicious fluffy pancakes, perfect for any morning.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup milk Can substitute with almond milk or soy milk.
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract Optional
Instructions
Preparation
- In a large bowl, mix the flour, sugar, baking powder, and salt together.
- In another bowl, whisk the milk, egg, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just blended. Don’t overmix; some lumps are okay.
Cooking
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles appear on the surface, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown.
- Repeat with the remaining batter.
Notes
Serve warm with maple syrup, fresh fruits, whipped cream, or dusted with powdered sugar. Add chocolate chips or nuts for extra flavor. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.