Description
Tall, buttery, and irresistibly soft, these fluffy pancakes take just 15 minutes from start to finish. Perfect for slow mornings or quick breakfasts, they cook up thick and golden every time.
Ingredients
1 ½ cups all-purpose flour
2 ½ teaspoons aluminum-free baking powder
½ teaspoon salt
2 tablespoons sugar
1 ¼ cups milk (any type)
1 egg
3 tablespoons melted butter
2 teaspoons vanilla extract
Instructions
1. In a large bowl, combine flour, baking powder, salt, and sugar. Create a well in the center.
2. Add milk, egg, melted butter, and vanilla. Break the egg with a fork and mix with the wet ingredients, then combine with the dry, stirring from the edges inward until just blended and no dry flour remains.
3. Heat a non-stick pan or griddle over medium heat. Grease lightly. Immediately pour ¼ cup of batter for each pancake. Use the back of a spoon to shape, as batter will not spread.
4. Cook 2 minutes or until bubbles appear and edges set. Flip and cook the other side slightly less. Do not press down.
5. Continue with remaining batter. Serve immediately or keep warm in a 200°F oven.
Notes
You can fold in up to 1 cup of chopped fruit like diced strawberries or whole blueberries, or ½ cup of chocolate chips.
If batter is too thick, add 2 tablespoons of milk and stir gently.
If batter is too thin, add 1–2 tablespoons of flour and let rest 5 minutes.
Flat pancakes may indicate expired or inactive baking powder.
Do not swap baking powder with baking soda.
Omitting butter or using non-fat milk may alter taste and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 190
- Sugar: 2g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: —
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 42mg