Ingredients
Batter Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Topping
- 1/2 cup cinnamon sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix the milk, egg, melted butter, and vanilla extract until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Preheat Skillet: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges start to set, approximately 2-3 minutes.
- Flip Pancakes: Carefully flip the pancake and cook for another 1-2 minutes until both sides are golden brown and cooked through.
- Add Topping: Remove the cooked pancakes from the skillet and immediately sprinkle generously with cinnamon sugar to add warming sweetness.
- Repeat Process: Continue cooking the remaining batter following the same steps, ensuring the skillet is greased as needed.
- Serve: Serve the pancakes warm for the best texture and flavor, and enjoy your delightful breakfast!
Notes
- Do not overmix the batter to prevent tough pancakes; lumps are okay.
- If the skillet gets too hot, lower the heat to avoid burning the pancakes.
- For a dairy-free version, substitute milk with almond or oat milk and butter with coconut oil.
- To keep cooked pancakes warm, place them on a baking sheet in a preheated oven at 200°F (93°C) while finishing the batch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American