Everyone needs an easy no fail recipe for Classic Pancakes in their cooking repertoire! These are so delicious and perfect for a weekend breakfast!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 tbsp sugar granulated
- 1 1/4 cup milk
- 1 large egg
- 1/4 cup butter melted (4 tbsp)
In a bowl combine together the flour, baking powder, salt and sugar.
Make a well in the center and add the milk, egg and melted butter. Whisk until most of the big lumps are gone, but do not over mix.
Heat a non stick skillet over medium heat. Brush with a little bit of butter, about 1/2 tsp, or swirl it around to evenly coat the bottom of the skillet.
Pour about 1/4 cup of batter into the middle of the skillet. Use a ice cream scoop or a smaller ladle. Spread the batter around a bit to make sure it forms a circle. Cook for about 30 seconds or until bubbles start to form, then flip and cook on the other side until golden brown.
Transfer to a plate and keep warm while repeating with remaining batter, until done.
Should yield anywhere from 8 to 12 pancakes, depending on size of pancake.
To freeze pancakes, place a sheet of wax paper between each pancake and stack together. Wrap the stack tightly with aluminum foil and place it inside a freezer bag. Freeze for up to 1 to 2 months. To reheat the frozen pancakes, place them on a microwave-safe plate. Microwave uncovered for about 1 to 1 1/2 minutes, or until heated through.
Nutritional information assumes this recipe yields 8 pancakes. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Calories: 175kcal | Carbohydrates: 21g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 368mg | Potassium: 235mg | Sugar: 3g | Vitamin A: 275IU | Calcium: 117mg | Iron: 1.3mg