Pancake Recipe: Fluffy Breakfast Delight
Light and fluffy pancakes with a golden crust, ideal for a quick breakfast or brunch.
Ingredients
- 1½ cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1¼ cups whole milk
- 1 large egg
- 3 tbsp unsalted butter, melted (plus extra for cooking)
- 1 tsp vanilla extract
- ½ cup blueberries or chocolate chips
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Mix milk, egg, melted butter, and vanilla in another bowl.
- Combine wet and dry ingredients until just mixed. Fold in optional mix-ins.
- Heat a skillet over medium, melt butter, and pour ¼ cup batter per pancake.
- Cook 2-3 minutes per side until golden. Repeat with remaining batter.
- Serve hot with syrup or toppings.
Notes
- Don’t overmix batter for fluffy pancakes.
- Keep skillet at medium heat.
- Let batter rest 5 minutes for the best texture.
- Store in fridge for 3 days or freeze for 2 months.