American Classic Pancakes are a light, fluffy, and delicious breakfast favorite that are quick and easy to make. To prepare them, whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt in a mixing bowl. In another bowl, beat 1 large egg with 1 cup of milk, 2 tablespoons of melted butter, and 1 teaspoon of vanilla extract. Gently combine the wet ingredients with the dry ingredients, being careful not to overmix so the pancakes stay fluffy. Heat a non-stick skillet or griddle over medium heat, lightly grease with butter, and pour about 1/4 cup of batter for each pancake. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown. Serve warm with butter, maple syrup, or fresh fruit for the perfect American breakfast
American Classic Pancakes
Description
These American-style classic pancakes are soft, fluffy, and super easy to make. Serve them with butter, maple syrup, or fresh fruits for a perfect breakfast treat loved by kids and adults alike.
Ingredients
Instructions
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In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
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In another bowl, beat the egg with milk, melted butter, and vanilla.
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Slowly add the wet mixture into the dry ingredients, stirring gently until just combined (don’t overmix).
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Heat a non-stick pan or griddle over medium heat and lightly grease with butter.
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Pour about 1/4 cup batter for each pancake onto the pan.
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Cook until bubbles form on top and the edges look set, then flip and cook the other side until golden brown.
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Serve warm with butter, maple syrup, or your favorite toppings.
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Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
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Preheat the oven to 375°F (190°C) 🔥.
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Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Don’t overmix the batter; lumps are okay — this keeps pancakes fluffy. For extra flavor, add chocolate chips or blueberries to the batter. Can substitute whole wheat flour for a healthier version. -
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
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Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
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Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
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Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
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Serve hot ♨ and enjoy!
Nutrition Facts
Servings 1
Note
Don’t overmix the batter; lumps are okay — this keeps pancakes fluffy.
For extra flavor, add chocolate chips or blueberries to the batter.
Can substitute whole wheat flour for a healthier version.
