Description

These easy, fluffy homemade pancakes are perfect for any morning. Light and airy, they come together quickly with everyday ingredients like flour, baking powder, milk, and egg. Whether topped with maple syrup, berries, or chocolate chips, they’re a delicious breakfast treat that’s simple enough for weekdays and special enough for weekends.

Ingredients

Scale

1 ½ cups (190 g) all-purpose flour

3 ½ teaspoons baking powder

1 tablespoon granulated sugar

½ teaspoon salt

1 ¼ cups (300 ml) milk

1 large egg

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract (optional)

Instructions

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.

In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; a few lumps are fine.

Let the batter rest for 5–10 minutes while you preheat your non-stick skillet or griddle over medium heat.

Lightly grease the skillet with butter or oil. Pour ¼ cup of batter per pancake onto the skillet.

Cook for 2–3 minutes or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.

Transfer pancakes to a plate and cover lightly to keep warm. Repeat with the remaining batter.

Serve warm with butter, maple syrup, fresh berries, or your favorite toppings.

Notes

Let batter rest for 5–10 minutes before cooking for the best rise.
Don’t overmix: A few lumps are okay and help keep the texture fluffy.
Double the recipe for freezing and meal prep.
Use buttermilk instead of milk for extra flavor and tenderness.
Add berries, chocolate chips, or banana slices right before cooking for variation.
Store leftovers in the fridge (3 days) or freezer (1–2 months).
Reheat in the toaster or oven to preserve texture—avoid microwaving for best results.