There’s something special about waking up to the smell of homemade pancakes sizzling on the griddle. These are golden brown on the outside, light and fluffy on the inside, and I make a batch weekly so that my kids can have them for breakfast.
Skip the boxed mix, let’s make it from scratch.
Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon granulated sugar (this is recommended but I use a handful of brown sugar)
- ¼ teaspoon salt
- 1¼ cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
Optional Mix-Ins
- Fresh blueberries
- Chocolate chips
Instructions
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
Step 3: Make the Batter
Pour the wet ingredients into the dry ingredients and gently stir until just combined. It’s perfectly fine if the batter has a few small lumps overmixing can make the pancakes tough.
Let the batter rest for 5 minutes. This allows the baking powder to activate and helps create extra fluffy pancakes.
Step 4: Cook the Pancakes
Heat a lightly buttered or greased skillet or griddle over medium heat.
Pour about ¼ cup of batter onto the hot surface for each pancake.
Cook for 2–3 minutes, or until bubbles appear across the top and the edges begin to set.
Flip and cook for another 1–2 minutes, until golden brown and cooked through.
Repeat with the remaining batter.
Storage
Store leftover pancakes in an airtight container separated with brown parchment paper in the refrigerator. Recommended 3 days, I use them for 5. Enjoy!
Xo, Bre
