Ingredients
Scale
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter, plus more for greasing the pan
- 1 tablespoon sugar
- 1/4 teaspoon salt
- Optional toppings: fresh berries, whipped cream, maple syrup, powdered sugar
Instructions
- In a large bowl, whisk together the flour, milk, eggs, melted butter, sugar, and salt until smooth. Let the batter rest for at least 5 minutes.
- Heat a lightly oiled griddle or non-stick frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 1-2 minutes per side, or until golden brown and slightly crispy around the edges. Flip carefully using a thin spatula.
- Serve immediately with your favorite toppings. Dust with powdered sugar or top with fresh berries and whipped cream.
Notes
For extra thin pancakes, add a little more milk to the batter. To keep the pancakes warm while cooking the rest, place them on a baking sheet in a warm oven (200°F). Leftover batter can be stored in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg