Breakfast · American
Pancakes
Prep5 min
Cook15 min
Total20 min
Yields4 servings
DifficultyEasy
Big, fluffy, browned-edge weekend pancakes. Resting the batter matters.
Ingredients
4 Servings
- 1 ½ cupsall-purpose flour
- 3 tbspgranulated sugar
- 1 tbspbaking powder
- ½ tspkosher salt
- 1 ¼ cupswhole milk
- 1large egg
- 3 tbspunsalted butter, melted(plus more for the pan)
- 1 tspvanilla extract
Method
- 01
Whisk 1 1/2 cups flour, 3 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
- 02
In a separate bowl, whisk 1 1/4 cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla.
- 03
Pour the wet ingredients into the dry. Stir gently with a fork until just combined; lumps are fine. Rest 5 minutes.
- 04
Heat a non-stick skillet or griddle over medium. Lightly butter the surface.
- 05
Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2 minutes. Flip; cook another 60–90 seconds until golden.
- 06
Serve immediately with butter and maple syrup.
Adapted from public domain & community sources