Ingredients
Scale
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter (for cooking)
- Pinch of salt
- Fresh fruits (strawberries, blueberries, etc.) for serving
- Maple syrup for serving
Instructions
- In a medium mixing bowl, whisk together the flour, sugar, and a pinch of salt until well combined.
- Crack the eggs into the bowl and beat them lightly before mixing them into the dry ingredients.
- Gradually add the milk and vanilla extract to the mixture, stirring gently until a smooth batter forms.
- Heat a non-stick skillet over medium heat and add a tablespoon of butter until melted.
- Pour about 1/4 cup of batter into the skillet, swirling it around to cover the bottom. Cook for 2 minutes until the edges start to lift.
- Carefully flip the pancake and cook for another minute until golden brown. Repeat with remaining batter.
- Stack the pancakes on a plate and serve warm with desired toppings.
Notes
- Store pancakes in an airtight container in the refrigerator for up to 3 days.
- Freeze pancakes with parchment paper between layers for up to 2 months; reheat before serving.
- Popular toppings include maple syrup, powdered sugar, and fresh fruits.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg