Description
These Old-Fashioned Pancakes are a simple and classic breakfast that’s perfect for any day of the week. Fluffy, golden, and delicious, they come together with pantry staples for a quick and satisfying treat. Top them with syrup, butter, or fresh fruit for a breakfast everyone will love!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 3 tablespoons melted butter (plus more for greasing the pan)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract (if using) until well combined.
- Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. The batter should be slightly lumpy.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set (about 2-3 minutes).
- Flip the pancakes and cook for another 1-2 minutes until golden brown.
- Serve warm with butter, syrup, or your favorite toppings.
Notes
- Avoid overmixing the batter to keep the pancakes fluffy.
- Let the batter rest for 5-10 minutes before cooking for even better results.
- Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
- For a fun twist, add chocolate chips, blueberries, or chopped nuts to the batter.