Ingredients
Scale
- 3/4 cup (95 g) all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (180 ml) milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Optional toppings: butter, maple syrup, fresh berries
Instructions
- In a small bowl whisk flour, sugar, baking powder, baking soda and salt.
- In another bowl whisk milk, egg, melted butter, and vanilla.
- Pour the wet into the dry and whisk gently until just combined; small lumps are okay.
- Grease a skillet and heat over medium heat.
- Pour 1/4 cup batter for each pancake; cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more until golden.
- Serve warm with butter and maple syrup or berries.
Notes
- For fluffier pancakes, let the batter rest 5 minutes before cooking.
- If the batter seems thick, whisk in a splash of milk.
- Butter yields richer flavor while oil helps browning.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Method: Stovetop griddle or skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 120 Kcal
- Sugar: 5 g
- Sodium: 200 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg
