Easy Pancakes
Fluffy and delicious pancakes that are easy to prepare, perfect for breakfast or brunch.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 3 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 1 cup whole milk
- 1 large egg
- 1 tsp vanilla extract
- 4 tbsp unsalted butter melted
Variations
- 2.5 cups all-purpose flour
- 2 tbsp baking powder
- 0.5 tsp kosher salt
- 2 extra large eggs
- 6 tbsp salted butter melted
- 0.25 tsp almond extract
- 2/3 cup strawberries chopped
- 2/3 cup blueberries
- 2/3 cup chocolate chips
- 1 ripe banana mashed
- 3 tbsp sugar
- 2 tsp vinegar
- 3 tbsp butter
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 2.5 tsp baking powder
- 0.25 tsp table salt
- 1 cup whole milk
- 1 extra large egg
- 2 tbsp salted butter melted
- 1 tsp pure vanilla extract
Instructions
Preparation
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together milk, egg, and vanilla extract.
- Combine the wet and dry ingredients. Stir in melted butter until just mixed.
Cooking
- Heat up a skillet over medium heat.
- Pour in some batter and cook until bubbles form on the surface.
- Flip and cook until golden brown.
Sheet Pan Pancakes
- Mix all ingredients together.
- Pour into a greased sheet pan and bake at 350°F (175°C) for about 20 minutes.
Mini Pancakes
- Follow the same steps as the fluffy pancakes, but use a smaller skillet or griddle.
Pancake Muffins
- Combine the dry ingredients in one bowl, the wet in another, and mix together.
- Pour into muffin tins and bake at 350°F (175°C) until golden.
Notes
Serve pancakes warm off the skillet with toppings like maple syrup, fresh fruits, whipped cream, or chocolate syrup. Store leftovers in an airtight container in the fridge for up to three days or freeze wrapped in plastic wrap for up to two months. Don’t overmix the batter; a few lumps are fine. Ensure the skillet is hot before pouring in the batter for a nice golden color.