- Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and sugar.
- Mix wet ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; small lumps are fine.
- Cook: Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter per pancake.
- Flip: Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
- Serve: Serve warm with butter, syrup, or your favorite toppings.
Variations
- Add blueberries or banana slices for a fruity twist.
- Sprinkle chocolate chips onto the pancakes while cooking.
- Mix in cinnamon or pumpkin spice for extra warmth.
- For savory pancakes, reduce sugar and add cheese, herbs, or cooked bacon.
- Swap half the flour for whole wheat or oat flour for a healthier version.
Tips
- Use fresh baking powder for the best rise.
- Let the batter rest for 5–10 minutes before cooking.
- Avoid overmixing to keep pancakes soft and fluffy.
- Cook on medium heat to ensure even cooking.
- Keep finished pancakes warm in a low oven (about 90°C / 200°F).
Storage
