These quintessential cozy, diner pancakes are made from scratch in minutes. They're loved by kids and adults alike. Throw out your boxed mix!
Keyword: breakfast ideas, pancakes
Servings: 164" pancakes
1 ½cupsall-purpose flour
3 ½tsp baking powder
2 Tbsp unsalted butter, melted
1egg, lightly beaten
In a small bowl, whisk together the flour, baking powder, and salt. In a medium size bowl, whisk melted butter, milk, and egg. Gently stir in the dry mixture into the wet ingredients until just combined. Be careful to not over mix. Let batter rest for 10 minutes.
Heat non-stick frying pan over medium-high heat. Melt a small pad of butter (about ½ Tbsp). If butter sizzles, it's ready for batter. Add 4 small pancakes (using about ¼ cup of batter each time) onto pan. When bubbles start forming at the top and bottom is browned, flip and cook until browned and cooked through (about 2-3 minutes).
Continue cooking in smaller batches. Serve immediately with butter and blueberry maple syrup*.
These pancakes freeze well. Just make sure you bring them to room temperature before individually wrapping in a bag that seals shut. To defrost: Take them out of freezer and put in the microwave for 20-30 seconds until thawed and warm. *Grab the recipe for Blueberry Maple Compote on the blog...so easy...and can be made while your batter is resting.