Best Pancakes
These Best Pancakes are light, tender, and softly golden, with a mild sweet edge and a warm hint of vanilla. Perfect for a quick breakfast or relaxed brunch.
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 tablespoons sugar Can reduce to 1 tablespoon for less sweetness.
- 1 tablespoon baking powder Use fresh for best results.
- 1/2 teaspoon salt
- 1 cup milk Any cow's milk or dairy-free equivalent.
- 1 large egg For egg-free replace with 1/4 cup applesauce + 1/4 teaspoon baking powder.
- 2 tablespoons melted butter Can use melted coconut oil or neutral oil.
- 1 teaspoon vanilla extract
To Serve (optional)
- Butter, maple syrup, fresh fruit, or your favorite toppings Not required by the recipe.
Instructions
Preparation
- In a large bowl, whisk together flour, sugar, baking powder, and salt until combined.
- In another bowl, beat milk, egg, melted butter, and vanilla extract together until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; lumps are okay.
Cooking
- Heat a non-stick skillet over medium heat; lightly grease if needed.
- Pour about 1/4 cup batter per pancake onto the skillet. Cook until bubbles form, about 2–3 minutes.
- Flip and cook the other side until golden brown, about 1–2 minutes more.
- Transfer cooked pancakes to a warm plate while you finish the rest.
Serving
- Serve warm with butter, syrup, or your preferred toppings.
Notes
Let batter rest for 5–10 minutes for softer pancakes. Use room-temperature ingredients for best results. Store pancakes in an airtight container for up to 2 days in the refrigerator.