Pancakes

Introduction

Pancakes are a timeless breakfast favorite—light, fluffy, and perfect for drizzling with syrup, butter, or fresh fruit. This recipe makes tender, golden pancakes that everyone will love, from kids to adults.

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⏱️ Prep Time

• Preparation Time: 5 minutes
• Cooking Time: 15 minutes
• Total Time: About 20 minutes

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🧰 Equipment

• Mixing bowl
• Whisk or fork
• Non-stick skillet or griddle
• Spatula
• Measuring cups and spoons

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📝 Ingredients (Serves 4, ~8 pancakes)

• 1½ cups all-purpose flour
• 3½ teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon sugar
• 1¼ cups milk
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract (optional)

Optional Toppings:

• Maple syrup
• Fresh berries
• Sliced bananas
• Chocolate chips
• Whipped cream

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📌 Ingredient Notes

• Flour: All-purpose flour gives tender pancakes; whole wheat adds fiber.
• Milk: Any type works; buttermilk gives extra fluffiness and a slight tang.
• Butter: Melted butter in the batter adds richness.

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👩‍🍳 Instructions

1. In a large bowl, whisk together flour, baking powder, salt, and sugar.
2. In another bowl, combine milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; small lumps are fine.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour ¼ cup of batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook another 2–3 minutes until golden brown.
7. Repeat with remaining batter. Keep pancakes warm in a low oven if needed.
8. Serve hot with your favorite toppings.

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🧾 Nutrition Facts (Approx. per pancake)

• Calories: 120 kcal
• Protein: 3 g
• Carbohydrates: 18 g
• Fat: 4 g
• Fiber: 1 g
• Sodium: 200 mg

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💡 Tips

• Don’t overmix the batter; it keeps pancakes fluffy.
• Use medium heat to avoid burning while cooking through.
• Keep cooked pancakes warm in a 200°F (90°C) oven while finishing the batch.
• Add mix-ins like blueberries or chocolate chips directly to the batter before cooking.

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🔄 Variations

• Blueberry Pancakes: Fold ½ cup fresh or frozen blueberries into the batter.
• Banana Pancakes: Mash 1 ripe banana and mix into the wet ingredients.
• Chocolate Chip Pancakes: Add ¼ cup chocolate chips to the batter.
• Whole Wheat Pancakes: Substitute half or all of the flour with whole wheat flour for a healthier option.
• Buttermilk Pancakes: Use 1¼ cups buttermilk instead of milk for extra fluffiness and tang