Description
These Easy Pancakes from Scratch are light, fluffy, and golden, made with simple pantry ingredients. Perfect for breakfast or brunch, they pair beautifully with maple syrup, fruit, or whipped cream for a comforting morning treat.
Ingredients
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1 cup all-purpose flour
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2 tablespoons granulated sugar
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2 teaspoons baking powder
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¼ teaspoon salt
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1 cup milk
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1 large egg
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2 tablespoons unsalted butter, melted
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1 teaspoon vanilla extract
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Butter or oil (for cooking)
Instructions
1. Mix Dry Ingredients:
In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Prepare Wet Mixture:
In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
3. Combine Batter:
Pour wet ingredients into dry. Stir gently until just combined (a few lumps are fine). Don’t overmix.
4. Cook Pancakes:
Heat a nonstick skillet or griddle over medium heat and grease lightly. Pour ¼ cup batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden.
5. Serve:
Stack pancakes and serve warm with butter, syrup, fruit, or whipped cream.
Notes
Make Ahead: Batter can be prepared 1 day ahead and kept covered in the fridge. Stir gently before use.
Variations: Add chocolate chips, blueberries, or cinnamon for extra flavor. Substitute half the flour with whole wheat for a healthier version.
Serving Suggestions: Top with maple syrup, honey, banana slices, strawberries, or Nutella.
Storage Tips: Refrigerate leftover pancakes in an airtight container for up to 3 days, or freeze with parchment between layers for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 4 Peoples
- Calories: 110kcal
- Sugar: 4g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 25mg