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Pancake

Lightly sweet pancakes, nourishing and satisfying, easy to customize for slow mornings or weekend breakfasts.
Shared notes will appear here.
All-Day Breakfast
American
Kitchen Pace : 🕒
Servings: 8
Recipe by NAVA Kitchen
Stack of golden pancakes with butter and maple syrup on a white plate.
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Ingredients:

  • 1 cup flour
  • 1 cup milk
  • 1 egg
  • 2 tbsp cane sugar
  • 2 tbsp butter, melted and slightly cooled
  • 2 tsp baking powder, 1 packet
  • ⅛ tsp salt
  • 1 tsp vanilla extract, optional

Method:

Start Cooking
  • In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
  • In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients. Gently mix just until combined. The batter may be slightly lumpy. Do not overmix.
  • Heat a non-stick pan or griddle over medium heat. Lightly grease the pan once with butter or oil.
  • Pour about ¼ cup batter onto the pan for each pancake.
  • Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
  • Flip once and cook the second side for 1–2 minutes, until golden.
  • Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the Kitchen
  • Room-temperature butter does not blend well into milk and creates lumps. Melt the butter and let it cool slightly before adding so the batter stays smooth.
  • Only grease the pan once. The batter already contains butter. Too much fat in the pan will fry the pancakes instead of keeping them soft and fluffy.
  • A pinch of salt is essential, even in sweet pancakes. Salt balances sweetness and brings out the flavor of butter and vanilla. Without it, pancakes taste flat.
  • Use 1 egg only. One egg gives structure while keeping pancakes tender. Two eggs make them dense and eggy.
  • Do not overmix. A few lumps are normal and preferred. Overmixing develops gluten and results in tough pancakes.
  • Flip only once. Flip when bubbles form and pop on the surface and the edges look dry. Pressing or flipping early will flatten the pancake.
  • ¼ cup batter per pancake gives evenly cooked, fluffy pancakes that are easy to flip.
  • White sugar gives a clean, classic flavor. Brown sugar adds a light caramel note and slightly softer texture.
 
Make it yours
  • Add fresh blueberries, sliced bananas, or chocolate chips to the batter.
  • Use brown sugar for a warmer, caramel-like flavor.
  • Add lemon zest or cinnamon for a subtle twist.
  • Swap milk with kefir or yogurt (thin slightly if needed).
  • Stir in a splash of maple syrup for extra richness.
 
At the table
  • Serve with butter and maple syrup.
  • Pair with fresh fruit or yogurt.
  • Add eggs or crispy bacon for a fuller breakfast.
  • Enjoy with coffee, tea, or a glass of milk.

My notes:

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Nutrition:

Calories: 122 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 3 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 32 mg | Sodium: 154 mg | Potassium: 73 mg | Fiber: 0.4 g | Sugar: 5 g | Vitamin A: 167 IU | Vitamin C: 0.003 mg | Calcium: 103 mg | Iron: 1 mg
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