Small Batch Pancake Recipe
Ingredients
- 1 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter plus more for cooking
- 1/2 teaspoon vanilla extract optional
Instructions
Mix Dry Ingredients:
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
- In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
Prepare Pancake Batter:
- Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. The batter should be slightly lumpy. Avoid overmixing.
Preheat Skillet:
- Heat a non stick skillet or griddle over medium heat. Lightly grease with butter.
Cook Pancakes:
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
Serve:
- Serve warm with butter, maple syrup, fresh fruit, or your favorite pancake toppings.
Notes
- For Fluffier Pancakes: Let the batter rest for 5-10 minutes before cooking.
- Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in the toaster or microwave.
- Optional Add-Ins: Mix in chocolate chips, blueberries, or a sprinkle of cinnamon for added flavor.
