Description
These Breakfast in Bed Pancakes are an easy and fluffy stack that kids love making. Enjoy a delicious morning treat with this simple recipe that yields 6 servings.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour (190g)
- 3 ½ teaspoons baking powder
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Wet Ingredients:
- 1 ¼ cups milk (whole or 2%)
- 1 large egg
- 3 tablespoons unsalted butter, melted (plus extra for the pan)
- 1 teaspoon vanilla extract (optional)
Instructions
- Gather and Measure Ingredients: Take 5 minutes to gather and measure all the necessary ingredients.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, and vanilla until a smooth mixture forms.
- Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined; the batter should be thick but pourable with some lumps.
- Cook Pancakes: Heat a non-stick skillet over medium heat, lightly butter the surface, and test the heat with a small drop of batter. Use a ¼ cup ladle to pour batter onto the skillet. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.
- Flip and Finish Cooking: Carefully flip the pancakes and cook for another 1–2 minutes until golden and springy to the touch.
- Serve: Stack the pancakes on a plate, add butter, syrup, fresh berries, or desired toppings, and serve warm.
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg