Blender Pancakes
Fluffy, easy-to-make pancakes blended to perfection for a quick and delicious breakfast.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Nutrition Facts
Share this Recipe
Instructions
Combine dry ingredients: In a blender, add the flour, sugar, baking powder, baking soda, and salt. Pulse briefly to mix.
Add wet ingredients: Pour in the milk, egg, melted butter, and vanilla extract. Blend until the batter is smooth and well combined.
Rest the batter: Let the batter sit for 2-3 minutes to allow the baking powder and soda to activate.
Heat the pan: Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook the pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Serve: Stack the pancakes on a plate and serve warm with maple syrup, fresh fruit, or whipped cream.
Chef's Tips
- Fluffy Pancakes: Avoid over-blending the batter to keep the pancakes light and fluffy.
- Variations: Add chocolate chips, blueberries, or cinnamon to the batter for extra flavor.
- Storage: Store leftover batter in the fridge for up to 24 hours for fresh pancakes the next day.
- Even Cooking: Keep the heat medium to prevent burning and ensure even cooking.
- Dairy-Free Option: Substitute milk with almond or oat milk for a dairy-free version.
