Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ¼ cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- Optional: vanilla extract, blueberries, chocolate chips, or bananas for variations
Instructions
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg and then add the milk, melted butter, and vanilla extract if using. Stir until well combined.
- Gradually pour the wet mixture into the dry ingredients, gently stirring until just combined.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it.
- Pour about ¼ cup of batter for each pancake and cook until bubbles form, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days.
- For longer storage, freeze cooked pancakes and reheat in a toaster.
- Top pancakes with fresh berries, maple syrup, or whipped cream for serving.
- Experiment with mix-ins like blueberries or chocolate chips for fun variations.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 120 Kcal
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg