Pancakes
These pancakes are light, fluffy, and downright delicious! Perfect for a cozy breakfast with maple syrup, butter, or fresh fruit.
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Skillet or griddle
- Spatula
- Cooling rack
Ingredients
Main Ingredients
- 1 1/3 cups Unbleached all-purpose flour
- 2 tablespoons Granulated sugar or brown sugar
- 2 teaspoons Baking powder
- 1/4 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1 1/3 cups Whole milk
- 3 tablespoons Melted butter
- 1 Large egg
- 2 teaspoons Vinegar or lemon juice
- 1 1/2 teaspoons Vanilla extract
Instructions
Preparation
- Start by measuring out all your ingredients: flour, sugar, baking powder, baking soda, salt, milk, melted butter, egg, vinegar or lemon juice, and vanilla extract.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the milk, melted butter, egg, vinegar or lemon juice, and vanilla extract until smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; a few lumps are okay.
Cooking
- Heat a skillet or griddle over medium heat. Lightly grease if desired.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
- Remove pancakes and keep warm on a cooling rack or in a warm oven. Serve immediately with your favorite toppings.
Notes
- Let the batter rest 5-10 minutes before cooking for fluffier pancakes.
- Substitute 1/4 cup of flour with pumpkin puree for seasonal pumpkin pancakes.
- Store cooked pancakes in an airtight container in the refrigerator up to 3 days or freeze up to 2 months.