Pancakes
10m prep 15m cook 25m ready
Fluffy pancakes made from scratch, perfect for a classic breakfast. Serve with butter and maple syrup.
Nutrition (per serving, estimated)
Estimated based off 6 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 230 mg
- Iron: 1.95 mg
- Magnesium: 15.8 mg
- Phosphorus: 169 mg
- Potassium: 137 mg
- Zinc: 0.67 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 cup milk
Prepare
- Melt 1 tsp butter
Let's Cook
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Step 1.
In a mixing bowl, whisk together 1 cup flour, 2 tsp baking powder, and ¼ tsp salt until evenly combined.
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Step 2.
Beat 1 egg into the dry ingredients until incorporated.
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Step 3.
Gradually stir in 1 cup milk, mixing until a smooth batter forms. Then stir in 1 tsp melted butter. If the batter seems too thick, add a splash more milk to reach a pourable consistency.
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Step 4.
If desired, fold in blueberries, sliced bananas, strawberries, or chocolate chips.
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Step 5.
Heat a large skillet or griddle over medium heat. Grease the surface with a pat of butter or a piece of bacon fat.
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Step 6.
Pour about ¼ cup of batter per pancake onto the hot skillet. Cook until bubbles appear on the surface and the edges look set, about 2–3 minutes.
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Step 7.
Flip the pancakes with a spatula and cook until the other side is golden brown, about 1–2 minutes more.
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Step 8.
Serve the pancakes in stacks with a pat of butter and warm maple syrup.
Ratings & reviews
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