Light, tender pancakes made with simple ingredients and an easy resting technique for extra fluffiness.
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Calories: 280kcal
Equipment
- mixing bowls
- whisk
- nonstick skillet or griddle
Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 tablespoon sugar
- 0.25 teaspoon salt
- 1.25 cups milk, room temperature
- 1 large egg, room temperature
- 3 tablespoons melted butter or oil
- 1 teaspoon vanilla extract (optional)
Instructions
- Mix flour, baking powder, sugar, and salt in a large bowl.
- Whisk milk, egg, melted butter, and vanilla in another bowl.
- Pour wet ingredients into dry and stir gently until just combined. Lumps are fine.
- Let the batter rest for 5–10 minutes.
- Cook on a lightly greased pan over medium heat using 1/4 cup batter per pancake.
- Flip when bubbles form and edges set. Cook 1–2 minutes more.
Notes
Do not overmix the batter. Resting the batter is essential for fluffy pancakes.
Nutrition
Calories: 280kcal | Carbohydrates: 38g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 420mg | Potassium: 180mg | Fiber: 1g | Sugar: 6g | Vitamin A: 300IU | Calcium: 150mg | Iron: 2mg