Description
Classic Old-Fashioned Pancakes made from scratch with a fluffy texture and a hint of vanilla. This easy recipe yields light, golden pancakes perfect for a comforting breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ tablespoons sugar
Wet Ingredients
- 1 ¼ cups milk
- 3 tablespoons butter, melted
- 1 egg
- 1 teaspoon vanilla extract
For Cooking
- Butter flavored cooking spray
Instructions
- Sift Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, sugar, and salt to ensure a smooth, lump-free batter.
- Combine Wet Ingredients: In another bowl or directly into the sifted dry mixture, whisk together the milk, melted butter, beaten egg, and vanilla extract until the batter is combined and smooth. Let the batter rest for 5 minutes to allow the ingredients to meld and for the baking powder to activate.
- Preheat Griddle or Skillet: Heat a griddle or skillet over medium heat until hot. Spray the cooking surface lightly with butter-flavored cooking spray to prevent sticking and promote even browning.
- Cook Pancakes: Pour about ¼ cup of batter onto the griddle per pancake. Cook on the first side until bubbles form on the surface and the edges begin to look set, indicating it’s ready to flip.
- Flip and Cook Other Side: Flip the pancakes carefully and cook for about one more minute until the other side is golden brown and the pancakes are cooked through.
- Serve: Remove the pancakes from the griddle and serve immediately with your favorite toppings such as syrup, butter, or fresh fruit.
Notes
- Resting the batter allows for better texture and fluffiness.
- Adjust heat as necessary to avoid burning the pancakes before they are cooked through.
- Can be doubled or halved easily depending on servings needed.
- Substitute milk with a plant-based alternative for a dairy-free version.
- Butter flavored cooking spray helps achieve a non-stick surface without excess grease.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5 g
- Sodium: 280 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 65 mg
