Basic Pancake Recipe
These small batch pancakes are light, fluffy, and just the right amount for one or two people. A touch of cinnamon and vanilla gives them that weekend-morning warmth, while the lemon juice keeps them tender and soft. Perfect for when you’re craving homemade pancakes without making a big mess or leftovers.
Servings: 2 people
Calories: 380kcal
Cost: %1.50 Recipe / $0.30 Per Pancake
Ingredients
- ¾ cup all purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 2 tablespoons vegetable oil
- ½ cup & 2 tablespoons whole milk
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract
Instructions
- Stir together the dry ingredients; ¾ cup all purpose flour, 2 teaspoons baking powder, and 2 tablespoons granulated sugar.
- Make a well in the center and add the wet ingredients; 2 tablespoons vegetable oil, ½ cup & 2 tablespoons whole milk, 1 tablespoon lemon juice, and ½ teaspoon vanilla extract. Stir, or whisk, well until there are no lumps.
- Heat your pan on medium to high heat and pour about ⅓ cup of the pancake batter into the center of your pan.
- Flip the pancake after 1-2 minutes, or once you see bubbles forming on the top, or the sides start to firm up. Then cook for another 1-2 minutes on the other side.
- Once done, remove from the pan and continue cooking the rest of the batter in the same way.
- Enjoy with fresh berries and syrup!
Notes
Store leftovers in the fridge or freezer in airtight containers, if there are any leftovers. Reheat in the toaster or microwave until warm.
Leftover pancakes can also be frozen for later.
Nutrition
Serving: 2pncakes | Calories: 380kcal | Carbohydrates: 52g | Protein: 7g | Fat: 16g | Sodium: 448mg | Fiber: 1g | Sugar: 15g
