Ingredients (makes 8–10 medium pancakes)
- 1 ½ cups (190g) all-purpose flour
- 3 ½ tsp baking powder (helps them rise and get fluffy)
- 1 tbsp sugar (you can adjust to taste, or use honey/maple syrup in the batter)
- ¼ tsp salt
- 1 ¼ cups (300ml) milk (room temperature)
- 1 large egg (room temperature)
- 3 tbsp unsalted butter, melted (plus extra for greasing the pan)
- 1 tsp vanilla extract (optional, but adds great flavor)
Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Baking powder
- Sugar
- Salt
This helps evenly distribute the leavening agent so the pancakes rise evenly.
2. Mix the Wet Ingredients
In another bowl (or a large measuring jug), whisk together:
- Milk
- Egg
- Melted butter
- Vanilla extract
Make sure the milk and egg are at room temperature so the butter doesn’t solidify when mixed.
3. Combine Batter
- Pour the wet mixture into the dry ingredients.
- Stir gently with a spatula or whisk until just combined.
- The batter should be slightly lumpy — that’s what keeps pancakes fluffy.
- Do not overmix, or the pancakes can turn dense.
4. Preheat the Pan
LOOK ATE THE NEXT PAGE
ADVERTISEMENT
