Sunday Pancakes

I've been making this recipe for over 5 years as of writing this. It makes the tastiest, fluffiest pancakes, some of my kids won't order pancakes at a restaurant because they aren't mom's.

This recipe is a single batch and I don't like saying it makes ______ amount of pancakes because everyone sizes them differently. I would say a family of 4-5 could be satisfied with this, but double it if you have more guests, big eaters or want to save some for the mornings to come.

Last note, if the fluffiness is not impressing you, consider how fresh your baking powder is. I realized this over time and when I bought a fresh bag, they were back to thick and fluffy.

If you want to support this ad free recipe and receiving it without having to scroll through a short novel, here's my favorite aluminum free baking powder: https://amzn.to/4djnLgi

Sunday Pancakes

♡ 2 cups (260g) all-purpose flour

♡ 4 tbsp (52g) sugar

♡ 4 tsp baking powder

♡ 1/2 tsp salt

♡ 1 large egg

♡ 1 1/2 cups (360ml) milk

♡ 4 tbsp (56g) butter, melted and slightly cooled

♡ 2 tsp vanilla extract

Start melting butter in the pancake pan on medium-low heat.

- Combine the flour, sugar, baking powder and salt in a large bowl.

- Check the butter and slide off burner when it's melted.

- In a large measuring cup, combine the egg, milk, vanilla extract and butter.

- Add the wet ingredients to the dry ingredients, fold them together until well combined, but still a little lumpy. Don't overmix!

- Set aside batter for 5 minutes. Any remaining lumps with start to soften as the moisture soaks in. Gently stir again.

- Heat a griddle or non-stick pan over medium-low heat and melt a little butter to grease it. Pour batter onto the pan and let it spread out into a round pancake. I use a heaping 1/4 cup.

- Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden.

- Repeat & Serve.

*will post nutrition facts soon ♡