Ingredients
Equipment
Method
- Combine the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large bowl. Make a well in the center.
- Add the milk, slightly cooled melted butter, vanilla, and egg into the well. Whisk the wet ingredients together first before slowly folding them into the dry ingredients.
- Mix until the batter is smooth. A few lumps are acceptable. If the batter is too thick to pour smoothly, fold in extra milk one tablespoon at a time until you reach the desired consistency.
- Set the batter aside and let it rest while you heat your cooking surface.
- Heat a nonstick pan or griddle over low-medium heat. Lightly grease the surface with a small amount of butter.
- Pour about 1/4 cup of batter onto the pan. Use the back of your ladle or measuring cup to gently spread the batter into a round shape.
- Cook until the underside is golden brown and bubbles appear on the surface. Flip the pancake with a spatula and cook the second side until golden. Repeat this process with the remaining batter.
- Serve the pancakes plain or with your preferred toppings like syrup or fruit.
Nutrition
Notes
If you want fluffier pancakes, you can add baking soda. For every cup of flour, add 1/8 teaspoon of baking soda. This converts plain flour to self-raising flour. If you are using self-raising flour (common in Australia), remove the baking soda entirely and use only 1 teaspoon of baking powder per 1 cup of flour.
To make pancakes of equal size, use a measuring cup to portion the batter. A 1/4 cup or 1/3 cup measure works well for each pancake.