Description
Fluffy and classic vanilla pancakes made from scratch, perfect for a delightful breakfast or brunch. These easy-to-make pancakes are light, buttery, and infused with pure vanilla extract, served best with syrup and your favorite toppings.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 large egg
- 1 1/4 cups milk
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 teaspoon pure vanilla extract
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine the Wet Ingredients: In a separate bowl, beat the egg and mix in the milk, melted butter, and vanilla extract thoroughly.
- Make the Batter: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps in the batter are perfectly fine to keep the pancakes fluffy.
- Heat the Pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with a small amount of butter to prevent sticking.
- Cook the Pancakes: Pour approximately 1/4 cup of batter onto the heated pan for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 1-2 minutes.
- Serve and Enjoy: Stack the cooked pancakes on a plate. Drizzle with syrup and add your favorite toppings such as butter, fresh fruits, whipped cream, or a dusting of powdered sugar for extra flavor.
Notes
- Avoid overmixing the batter to keep pancakes fluffy and tender.
- You can substitute milk with any plant-based milk for a dairy-free version.
- Make sure the pan is properly heated before pouring batter to prevent sticking and uneven cooking.
- Use a non-stick skillet or griddle for best results.
- Add fresh fruits like blueberries or bananas into the batter for a fruity twist.
