Description
This easy homemade pancake recipe yields fluffy, golden pancakes perfect for a comforting breakfast or brunch. Made with simple pantry ingredients and ready in just 25 minutes, these pancakes are quick to prepare and deliciously satisfying. Customize with your favorite toppings like fresh fruit, maple syrup, or whipped cream for a delightful start to your day.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 ¼ cups milk (dairy or plant-based)
- 1 egg
- 3 tablespoons melted butter (or vegetable oil)
- Optional: 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: Sift together the all-purpose flour, baking powder, salt, and sugar in a large bowl to ensure an even distribution of leavening agents and prevent lumps.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well blended to create a smooth liquid mixture.
- Mix Batter: Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix with a spoon or spatula, stirring just until combined; some lumps should remain to keep the pancakes light and fluffy.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking and promote even browning.
- Cook First Side: Pour approximately ¼ cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip Pancakes: Carefully flip the pancake using a spatula and cook for another 1-2 minutes, until both sides are golden brown and the pancake is cooked through.
- Continue Cooking: Repeat the process with the remaining batter, lightly greasing the skillet as needed between pancakes.
- Serve: Serve the pancakes warm topped with your favorite accompaniments such as maple syrup, fresh berries, or whipped cream for a delicious breakfast treat.
Notes
- Do not overmix the batter to avoid tough pancakes; slight lumps are fine.
- Use plant-based milk and oil for a dairy-free variation.
- Adjust cooking heat as needed to prevent burning or undercooking.
- Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
- Reheat pancakes on a skillet or in a toaster for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
