Ingredients

For the Pancakes:

  • 1½ cups all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 large egg
  • 1¼ cups milk
  • 3 tbsp melted butter
  • 1 tsp vanilla extract

For Topping:

  • 2 tbsp butter
  • ¼ cup maple syrup or honey
  • ½ cup fresh raspberries
  • ¼ cup chopped pistachios

Instructions

  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, mix the egg, milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. Heat a lightly greased nonstick skillet over medium-low heat.
  5. Pour about ¼ cup of batter into the skillet for each pancake.
  6. Cook for 2–3 minutes, until bubbles appear on the surface. Flip and cook for another 1–2 minutes until golden brown.
  7. Repeat with the remaining batter.
  8. Stack the pancakes on a plate. Add butter, drizzle with maple syrup or honey, and top with fresh raspberries and chopped pistachios.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Serving Tip: Serve warm with extra raspberries and pistachios for a delicious breakfast or weekend brunch!