Soft Sweet Pancakes (Easy, Fluffy, and Ready in Under 30 Minutes)
Ingredients
- 1½ cups 190g all-purpose flour
- 3 tbsp granulated sugar
- 2½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon optional
- 1¼ cups 300ml whole milk
- 1 large egg room temperature
- 3 tbsp unsalted butter melted and slightly cooled, plus more for the pan
- 2 tsp pure vanilla extract
Instructions
- Whisk the flour, sugar, baking powder, salt, and cinnamon in a large bowl.
- In a separate bowl, whisk the milk, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Small lumps are fine.
- Let the batter rest for 5 minutes.
- Heat a lightly buttered skillet over medium-low heat.
- Pour ¼ cup batter per pancake. Cook 2 to 3 minutes, until bubbles pop and the edges are set.
- Flip and cook 1 to 2 minutes more, until golden.
- Keep finished pancakes warm in a 200°F oven until serving.
Notes
- For thicker pancakes, use 1 cup of milk instead of 1¼ cups.
- Wipe the pan and re-butter it lightly every two batches for even browning.
- Baking powder: The only leavener here, so it has to be fresh. Drop a pinch into hot water; if it fizzes, it's good.