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Easy Fluffy Pancakes

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 1 large egg
  • 3/4 cup milk
  • 1 tbsp butter, melted
  • 1 tsp vanilla extract

Method
 

Make the Batter
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk egg, milk, melted butter, and vanilla extract until well combined.
  3. Pour wet ingredients into dry. Stir gently until just combined. A few lumps are fine — do not overmix.
Cook the Pancakes
  1. Heat a non-stick pan over medium heat. Lightly grease with butter or cooking spray.
  2. Pour about 1/4 cup batter per pancake. Cook until bubbles form on the surface, about 2-3 minutes.
  3. Flip carefully and cook until golden brown, about 1-2 minutes more.
  4. Serve with maple syrup, fresh berries, or your favourite toppings.

Notes

Dairy-free: Use almond milk and coconut oil instead of butter.
Whole wheat: Replace half the flour with whole wheat flour and add 2 tbsp extra milk.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months.