Ingredients
1 ½ cups (190 g) all-purpose flour
3 ½ tsp baking powder
1 Tbsp granulated sugar
¼ tsp salt
1 ¼ cups (300 ml) whole milk (room temperature)
1 large egg (room temperature)
3 Tbsp unsalted butter (melted and slightly cooled)
1 tsp pure vanilla extract
Butter or oil for greasing the pan
Instructions
Mix dry ingredients: In a large mixing bowl, whisk together flour, baking powder, sugar, and salt until well combined.
Combine wet ingredients: In another bowl, whisk milk, egg, melted butter, and vanilla extract until smooth.
Create the batter: Pour the wet mixture into the dry ingredients and gently whisk until just combined. (A few small lumps are okay — do not overmix.)
Preheat and grease: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Cook pancakes: Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes until bubbles form on the surface and edges look set. Flip and cook another 1–2 minutes until golden brown.
Serve warm: Stack pancakes on a plate, top with butter, and drizzle generously with maple syrup or your favorite toppings.
Notes
Fluff Factor: For extra fluffiness, let the batter rest for 5–10 minutes before cooking.
Even Cooking: Keep the heat at medium; too high will brown the outside before the inside cooks.
Flavor Boost: Swap vanilla for almond extract or add a pinch of cinnamon for a twist.
Toppings: Beyond syrup, try fresh berries, whipped cream, or nut butter for variety.
Make-Ahead: Store cooled pancakes in an airtight container and reheat in the toaster for a quick breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian