Ingredients (Makes 8–10 pancakes)
1 cup all-purpose flour
2 tbsp sugar
1 tbsp baking powder
¼ tsp salt
1 cup milk
1 egg
2 tbsp melted butter (plus more for cooking)
1 tsp vanilla extract (optional)
Instructions
1. Mix dry ingredients
In a bowl, whisk together:
1 cup flour
2 tbsp sugar
1 tbsp baking powder
¼ tsp salt
2. Mix wet ingredients
In another bowl, whisk:
1 cup milk
1 egg
2 tbsp melted butter
(optional) 1 tsp vanilla
3. Combine
Pour the wet ingredients into the dry.
Gently stir until just combined — do not overmix.
The batter should be slightly lumpy.
4. Rest
Let batter sit 5 minutes (helps pancakes get fluffier).
5. Cook
Heat a skillet or griddle over medium heat.
Add a little butter or oil.
Pour about ¼ cup batter per pancake.
Cook until bubbles form on the surface and edges look set (1–2 min).
Flip and cook another 1–2 minutes until golden.
6. Serve
Serve warm with:
Butter
Maple syrup
Fresh fruit
Jam
Whipped cream
Overmixing makes pancakes tough—mix until just combined.
Let the pan heat fully before adding batter.
For extra fluffiness: substitute ½ cup milk with ½ cup buttermilk, or add 1 extra tbsp melted butter.
Batter too thick? Add a splash of milk.
Batter too thin? Add 1–2 tbsp flour.