Ingredients:
Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 tablespoon granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 ¼ cup (300ml) milk
- 1 large egg
- 2 tablespoons unsalted butter, melted and slightly cooled (or vegetable oil)
- 1 teaspoon vanilla extract (optional)
Instructions
- Combine the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract (if using).
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, gently whisking until just combined. Don’t overmix, as a few small lumps are perfectly fine.
- Rest the batter (optional): For extra fluffy pancakes, let the batter rest for 5-10 minutes at room temperature. This allows the baking powder to work its magic.
- Cook the pancakes: Heat a large non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter onto the hot skillet for each pancake.
- Flip and finish: Cook for 1-2 minutes per side, or until bubbles form on the surface and the edges look set. Flip and cook for an additional minute or two until golden brown on both sides.
- Serve and Enjoy: Serve immediately with your favorite toppings like butter, maple syrup, fresh berries, whipped cream, or chocolate chips.
Tips:
- Don’t overmix!: Overmixing the batter will develop the gluten in the flour, making your pancakes tough. Whisk until the ingredients are just combined.
- Room temperature ingredients: Using room temperature ingredients helps with a smoother final batter and consistent cooking.
- The right heat: Medium heat is ideal. Too high, and the pancakes will burn before cooking through; too low, and they’ll be dense.
- Perfect portions: Using around 1/4 cup of batter will give you nice-sized, manageable pancakes.
