Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1 3/4 cups milk (whole or 2% recommended)
- 4 tablespoons butter (melted and cooled)
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In a separate bowl, beat eggs, then add milk, melted butter, and vanilla extract, whisking until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined (do not overmix).
- Heat a non-stick skillet or griddle over medium heat. Lightly grease if needed.
- Pour ¼ cup batter per pancake onto the skillet. Cook for 2-3 minutes until bubbles form.
- Flip and cook for another 1-2 minutes until golden brown.
- Keep cooked pancakes warm at 200°F while finishing the batch.
Notes
- Do not overmix the batter for fluffier pancakes.
- Adjust heat to prevent burning.
- Serve with syrup, fruit, or other toppings of choice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg