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Homemade Pancakes

A comforting stack of warm, golden, and fluffy pancakes perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour You can use whole wheat flour for a healthier option.
  • 2 teaspoons Baking powder This is what makes them rise; don't skip it!
  • 1/2 teaspoon Salt Enhances flavor and balances sweetness.
  • 1 tablespoon Sugar Adds sweetness; adjust to taste preference.
Wet Ingredients
  • 1 cup Milk Whole milk adds richness; feel free to substitute non-dairy milk.
  • 1 large Egg Can replace with mashed banana or applesauce for a vegan option.
  • 2 tablespoons Butter Melted for richness and flavor; can substitute with vegetable oil.
  • 1 teaspoon Vanilla extract Optional, but highly recommended.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  2. In another bowl, whisk together the milk, egg, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. It's okay if there are some lumps; don't overmix.
Cooking
  1. Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
  2. Pour about 1/4 cup of batter onto the skillet for each pancake.
  3. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  4. Carefully flip the pancake and cook for another 1-2 minutes until golden brown and cooked through.
Serving
  1. Stack pancakes high and serve warm with a drizzle of maple syrup and desired toppings like fresh fruit, whipped cream, or powdered sugar.

Notes

Don’t overmix to keep pancakes light and fluffy. Keep pancakes warm in a low oven if making a large batch. Get creative with mix-ins like chocolate chips or berries. Adjust cooking heat if pancakes brown too quickly.