Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl, whisk together flour, sugar, baking powder, and salt until evenly mixed.
- In another bowl, combine milk, egg, and melted butter. Whisk until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined; don’t over-mix.
- Heat a non-stick skillet over medium heat and lightly grease. Pour a ladle of batter for each pancake and cook until bubbles form. Flip and cook until golden brown.
Notes
- Serve warm, topped with maple syrup, powdered sugar, or fresh fruit.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Pancake batter can be prepared the night before and stored in the refrigerator.
- For added flavor, consider mixing in vanilla extract or chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 290 Kcal
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 70mg