Easy Homemade Pancakes
These pancakes whip up super fast and are a great meal prep option
Equipment
- 1 Mixing Bowl
- 1 Mixing Spoon or Whisk
- 1 Frying Pan Non-stick or a well seasoned cast iron work best!
- Measuring Cups
Ingredients
- 1 1/2 Cups All Purpose Flour You can use self rising flour instead, just make sure to omit the baking powder
- 3 1/2 tsp Baking Powder
- 1 tbsp Sugar Can add more or less to taste
- 1/8 tsp Salt
- 1 1/4 cups Milk Any kind will work
- 1-2 tbsp Vanilla Always measure vanilla with your heart
- 1 Egg
- 3 tbsp Melted butter
Instructions
- Combine all of your dry ingredients in your mixing bowl.
- Beat egg, then combine all wet ingredients with the dry until just incorporated.
- While pancake batter rests, preheat skillet over medium heat.
- If you would like your pancakes to be solidly golden brown don't add butter to the pan. Measure out 1/4 cup of pancake batter and pour into the center of the pan. To get round pancakes, make circles in the pancake batter with the bottom of the measuring cup.
- Flip pancake once the top has started to bubble and begins to look dry. DO NOT press or pat on the pancake once it's flipped! Cook for another 30-45 seconds, then remove from heat. Repeat this process with the remaining batter until finished.
- To Freeze: Lay pancakes out on a flat surface until they reach room temperature, then place in a freezer bag. (layering is okay!)To Reheat: Microwave for 30-45 seconds from frozen, flipping about half way through.