Sunday Morning Pancakes
Start your day with a stack of fluffy and golden Sunday Morning Pancakes—perfectly balanced between light and hearty, making them the ultimate weekend breakfast treat. This easy-to-follow recipe combines pantry staples like all-purpose flour, granulated sugar, and baking powder with a touch of vanilla and melted butter for a rich, homey flavor. Whisked to perfection and cooked on a hot griddle, these pancakes come together in just 30 minutes, making them an ideal choice for a relaxing Sunday morning. Serve them warm and customize with classic toppings like maple syrup, fresh berries, or a dollop of whipped cream for a made-from-scratch breakfast that everyone will love. Whether you're feeding your family or enjoying a quiet morning solo, these pancakes are your surefire way to start the day deliciously. Perfect for "fluffy pancake recipes," "easy weekend breakfast ideas," and "classic pancake recipes."
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1.25 cups milk
- 2 units large eggs
- 3 tablespoons unsalted butter (melted)
- 1 teaspoon vanilla extract
- N/A nonstick spray or extra butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract until the mixture is smooth and evenly blended.
Gradually pour the wet ingredients into the dry ingredients, whisking gently until just combined. The batter should be slightly lumpy; avoid over-mixing to ensure fluffy pancakes.
Heat a large nonstick skillet or griddle over medium heat. Lightly grease the surface with nonstick spray or a small amount of butter.
Using a ladle or 1/4-cup measuring cup, pour the batter onto the skillet or griddle, forming circles about 4–5 inches in diameter. Leave space between the pancakes for easy flipping.
Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes using a spatula and cook for an additional 1–2 minutes, until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the skillet or griddle as needed.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1160 mg | 50% | |
| Total Carbohydrate | 183.9 g | 67% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 40.8 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 462 mg | 36% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
