Homemade Pancakes
Fluffy, delicious pancakes perfect for breakfast or a cozy dinner treat, ready in under 30 minutes!
Ingredients
Dry Ingredients
- 1 cup all-purpose flour Base for fluffy texture. Swap for whole wheat for added fiber.
- 2 tablespoons sugar Sweetens your pancakes gently without overpowering.
- 2 teaspoons baking powder Key for that wonderful rise!
- 1/2 teaspoon salt Balances the sweetness perfectly.
Wet Ingredients
- 1 cup milk Keeps pancakes moist; use almond milk or oat milk for a dairy-free option.
- 1 large egg Binds ingredients and adds richness.
- 2 tablespoons butter, melted Adds flavor and a rich texture; can be substituted with vegetable oil.
Cooking Supplies
- as needed none Butter or oil for cooking Ensures your pancakes don’t stick.
Toppings
- to taste none Syrup or toppings of choice Get creative with your favorites!
Instructions
Preparation
- In a large bowl, combine flour, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and melted butter until mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t worry if it’s a bit lumpy!
Cooking
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 1-2 minutes until golden brown.
Serving
- Transfer pancakes to a plate and keep warm.
- Top with your favorite syrup, fruits, or even whipped cream.
- Dig in and enjoy every bite!
Notes
Let the batter rest for 10 minutes for fluffier pancakes. Store leftovers in an airtight container in the fridge for up to 3 days. You can freeze pancakes for up to 2 months.