Description
Fluffy and delicious pancakes perfect for a quick and delightful back-to-school breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1 large egg
- 1 cup milk
- 2 tablespoons melted unsalted butter, plus more for greasing
- 1 teaspoon vanilla extract
- Fresh berries (strawberries, blueberries, raspberries) for topping
- Maple syrup for serving
Instructions
- In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Add granulated sugar and whisk again to combine.
- In a separate bowl, whisk together the egg, milk, melted butter, and vanilla extract until just combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix; a few lumps are acceptable. Let the batter rest for 5-10 minutes.
- Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter. Test heat with a drop of water; it should sizzle.
- Pour 1/4 cup portions of batter onto the hot griddle. Cook for 2-3 minutes per side, or until golden brown and cooked through. Watch for bubbles to form before flipping.
- Stack cooked pancakes on a plate, top with fresh berries, and drizzle with maple syrup before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Back to School Breakfast