Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 4 Tbsp granulated sugar
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 3/4 cups milk
- 4 Tbsp unsalted butter, melted
- 2 tsp pure vanilla extract
- 1 large egg
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly mixed.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the milk, melted butter, vanilla extract, and egg. Whisk everything together until the batter is smooth; some lumps are okay. If the batter feels too thick, add a little more milk to achieve your desired consistency.
- Preheat Pan: Heat a nonstick pan or griddle over medium-low heat and grease it lightly with butter to prevent sticking.
- Cook Pancakes: Pour 1/4 cup of batter onto the pan for each pancake, gently smoothing it into a round shape with the back of the measuring cup. Cook until bubbles form on the surface and the underside is golden brown, then flip carefully with a spatula.
- Finish Cooking: Cook the other side until golden as well. Repeat the process with the remaining batter, adding butter to the pan as needed.
- Serve and Enjoy: Serve the pancakes warm with maple syrup, honey, fresh fruit, or any topping of your choice for a delightful breakfast.
Notes
- If the batter is too thick, add milk gradually to reach the desired pourable consistency.
- Use medium-low heat to avoid burning the pancakes while ensuring they cook through evenly.
- Butter the pan lightly before each batch for the best flavor and to prevent sticking.
- These pancakes can be customized with blueberries, chocolate chips, or nuts mixed into the batter if desired.
- Leftover pancakes can be stored in the refrigerator and reheated in a toaster or microwave.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
