Description
These light and airy pancakes are golden, fluffy, and easy to make with pantry staples—perfect for a cozy breakfast or weekend brunch.
Ingredients
- 1½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1¼ cups milk (any type)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
- Pour in the milk and stir gently until just combined. Batter should be slightly lumpy—do not overmix.
- Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil, wiping off excess.
- Pour about ¼-cup of batter onto the hot surface for each pancake.
- Cook for 2–3 minutes, until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown and cooked through.
- Repeat with remaining batter, adjusting heat as needed.
Notes
- Add blueberries, chocolate chips, or other mix-ins for variation.
- A splash of vanilla or pinch of cinnamon adds extra flavor.
- Whole, almond, or oat milk all work—non-dairy may slightly alter texture.
- Substitute milk with buttermilk and reduce baking powder slightly for a tangy version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 4g
- Sodium: 320mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg
