Simple Pancakes from Scratch
Light, fluffy pancakes made from pantry staples.
Equipment
- Skillet
- Griddle
Ingredients
Main Ingredients
- 1 ½ cup all-purpose flour sifted together with the dry ingredients
- 3 ½ tsp baking powder fresh for the best rise
- 1 tbsp white sugar adjust for sweetness
- ¼ tsp salt
- 1 ¼ cup milk whole milk or buttermilk
- 1 large egg beaten
- 3 tbsp butter melted
Instructions
Cooking
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- Make a well in the center, add the milk, melted butter, and egg, and whisk until the batter is smooth. A few small lumps are fine.
- Heat a lightly greased griddle or skillet over medium-high heat.
- Pour about 1/4 cup of batter onto the griddle for each pancake and cook for 2 to 3 minutes, until bubbles form and the edges look dry.
- Flip and cook the second side until golden brown, about 2 minutes more.
- Serve warm with butter, syrup, fresh fruit, or whipped cream.
Notes
One serving is 2 pancakes. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze with parchment paper between layers. Reheat in the microwave or toaster. Do not overmix the batter. Nutrition is an estimate.