Ingredients
Equipment
Method
- Combine the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large bowl. Make a well in the center and add the milk, slightly cooled melted butter, vanilla, and egg.
- Whisk the wet ingredients together first, then slowly fold them into the dry ingredients until smooth. A few lumps are okay.
- If the batter is too thick, add a couple of tablespoons of extra milk at a time until it reaches your desired consistency. Let the batter rest while you heat your pan.
- Heat a nonstick pan or griddle over low-medium heat and lightly grease it with butter. Pour 1/4 cup of batter onto the pan and gently spread it into a round shape.
- Cook until the underside is golden and bubbles appear on the surface. Flip with a spatula and cook until golden. Repeat with the remaining batter.
- Serve with your favorite toppings like honey, maple syrup, fruit, ice cream, or frozen yogurt, or enjoy them plain.
Notes
This recipe was inspired by a desire to create gluten-free pancakes that taste like childhood favorites. It's a simple way to bring warmth and joy to breakfast.