📝 Ingredients
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1 ½ cups all-purpose flour
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2 ½ teaspoons baking powder
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½ teaspoon salt
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1 tablespoon sugar
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1 ¼ cups milk (room temperature is best)
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1 large egg
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3 tablespoons melted butter or vegetable oil
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2 teaspoons vanilla extract
👩🍳 Step-by-Step Instructions
1️⃣ Prepare the Dry Ingredients
In a large mixing bowl, add:
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Flour
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Baking powder
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Salt
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Sugar
Whisk well so everything is evenly distributed. This helps the pancakes rise properly.
2️⃣ Prepare the Wet Ingredients
In another bowl:
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Crack the egg and beat lightly
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Add milk, melted butter (or oil), and vanilla extract
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Mix until well combined
⚠️ Make sure the butter is not too hot, or it can cook the egg.
3️⃣ Combine Wet & Dry
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Pour the wet mixture into the dry ingredients
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Mix gently using a whisk or spatula
✅ Important:
Do not overmix. A few small lumps are normal. Overmixing makes pancakes flat and tough.
4️⃣ Rest the Batter
Let the batter rest for 5–10 minutes.
This allows the baking powder to activate and makes the pancakes extra fluffy.
5️⃣ Heat the Pan
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Heat a non-stick pan or griddle over medium heat
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Lightly grease with butter or oil
Test the heat by dropping a little batter—if it sizzles gently, it’s ready.
6️⃣ Cook the Pancakes
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Pour about ¼ cup batter for each pancake
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Cook for 1–2 minutes until bubbles appear on the surface
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Edges should look set and slightly dry
Flip carefully and cook the other side for 1–1½ minutes until golden brown.
7️⃣ Serve Hot
Remove from pan and serve immediately.
⭐ Pro Tips for Perfect Pancakes
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Don’t press pancakes with the spatula
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Keep heat medium (too hot = burnt outside, raw inside)
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Clean pan lightly between batches if needed
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For evenly sized pancakes, use a measuring cup
🍓 Serving Ideas
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Maple syrup or honey
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Butter and powdered sugar
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Fresh fruits (banana, strawberries, blueberries)
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Chocolate chips or Nutella
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Whipped cream
🔄 Easy Variations
🥭 Banana Pancakes
Add 1 mashed ripe banana to the wet ingredients.
🍫 Chocolate Chip Pancakes
Fold in ½ cup chocolate chips before cooking.
🥛 Dairy-Free
Use plant milk (almond, soy, oat) and oil instead of butter.
🥚 No-Egg Version
Replace the egg with:
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¼ cup yogurt or
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1 tbsp vinegar + extra ¼ cup milk
❄️ Storage & Reheating
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Store cooked pancakes in the fridge for 2–3 days
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Freeze up to 1 month
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Reheat in a pan, toaster, or microwave
