Description
Fluffy, quick, and no-fail pancakes made with simple pantry ingredients. Soft inside, golden outside—ready in minutes. Perfect for cozy mornings or weekend brunch.
Ingredients
2 cups / 300g all-purpose flour (or self-raising/whole wheat)
4 tsp baking powder
1/4 cup / 55g white sugar
Pinch of salt
1 egg
1 3/4 cups / 435 ml milk (any kind)
1 tsp vanilla extract (optional)
4 tsp butter for cooking
Instructions
1. Whisk flour, baking powder, sugar, and salt in a bowl
2. Add egg, milk, and vanilla. Whisk just until smooth—no more than 30 seconds
3. Heat a non-stick skillet over medium to medium-high heat
4. Melt 1/2 tsp butter, then wipe most of it off using a paper towel
5. Pour 1/4 cup of batter into the pan. Swirl gently to spread into a 4.5-inch circle
6. Cook until bubbles appear on the surface. Flip and cook 30 seconds more until golden
7. Repeat. Re-butter the pan every 2–3 pancakes
8. Keep cooked pancakes warm in a low oven if needed
Notes
Don’t overmix—30 seconds is enough. A few lumps are fine
Use an ice cream scoop for evenly sized pancakes
Store dry mix in a ziplock for quick weekday prep
To macerate strawberries: mix 1 cup chopped berries + 1 tbsp sugar. Let sit 10 minutes
Add your favorite toppings: maple syrup, butter, fruit compote, or even bacon
- Prep Time: 5 mins
- Cook Time: 13 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (62g)
- Calories: 108
- Sugar: 4g
- Sodium: 140mg
- Fat: 3.5g
- Saturated Fat: 2.2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 25mg