Pancake Recipe
This pancake recipe is a surefire way to elevate your mornings with its fluffy texture and endless topping possibilities. Whether you’re craving something classic or want to try a unique variation, these pancakes are sure to delight both your taste buds and your soul!
Equipment
- Large mixing bowl
- Whisk or spoon for stirring
- Measuring cups and spoons
- Griddle or non-stick skillet
- Spatula
- Ladle or cup for pouring batter
- Cooling rack or plate for serving
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 1 large egg
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Mix the wet ingredients: In a separate bowl, beat the egg, then add the milk, melted butter, and vanilla extract. Whisk everything together until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients. Gently stir using a spoon or whisk until the batter just comes together. It’s okay if it’s a little lumpy—overmixing will make the pancakes dense.
- Heat the skillet: Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter.
- Cook the pancakes: Once the skillet is hot, pour about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles appear on the surface of the pancake and the edges start to look set, about 2 to 3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve: Stack your pancakes on a plate and serve immediately with your favorite toppings like maple syrup, fresh berries, whipped cream, or even a dollop of Nutella!
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Notes
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just incorporated. Overmixing will make the pancakes tough instead of light and fluffy.
- Let the Batter Rest: If you have time, let the pancake batter sit for about 5 minutes before cooking. This allows the flour to fully hydrate and gives the baking powder time to activate, making for fluffier pancakes.
- Adjust the Heat: Make sure your skillet or griddle is at the right temperature. Too hot, and the pancakes will burn; too low, and they’ll come out flat and dry. Medium heat is ideal for even cooking.
- Use Room Temperature Ingredients: If possible, make sure your milk and egg are at room temperature before mixing them with the dry ingredients. This helps the batter combine more smoothly and results in a better texture.
- Don’t Flip Too Early: Wait until bubbles appear on the surface of the pancake and the edges look set before flipping. This ensures your pancakes cook evenly and don’t deflate when flipped.
Nutrition
Nutrition Facts
Pancake Recipe
Serving Size
2 pancakes
Amount per Serving
Calories
250
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
3
g
Cholesterol
40
mg
13
%
Sodium
400
mg
17
%
Potassium
180
mg
5
%
Carbohydrates
35
g
12
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
5
g
10
%
Vitamin A
250
IU
5
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!