These light and fluffy pancakes are made entirely from scratch. This recipe is quick and easy, using essential items in your fridge for a delicious breakfast everyone will love. Warm milk and butter take these pancakes to the next level!
Directions (Make the Batter)
Whisk dry ingredients – flour, sugar, baking powder, and the salt in a medium bowl.
Melt butter and warm milk. Warm milk in the microwave or on top of the stove until lukewarm, not hot.
Whisk wet ingredients – milk, egg, melted butter, and vanilla extract until combined.
Mix the dry and wet ingredients using a fork to stir until combined.
By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps.
Directions (Cook the Pancakes)
Heat a large skillet (or use griddle) over medium heat and lightly brush skillet with melted butter.
Use a 1/4-cup measuring cup to spoon batter into a into a 4-inch circle on the skillet.
When edges look dry, and bubbles start to appear on the top of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle.
Serve immediately with butter and warm syrup.