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Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1.25 cups whole milk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Additional butter or oil for cooking
Before you start
Equipment You'll Need
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Wooden spoon or rubber spatula
Safety Tips & Important Notes
Follow these for best results and safety.
- Do not overmix the batter. Lumps are okay and will result in fluffier pancakes.
- Test your pan temperature by sprinkling a few drops of water on it. If they sizzle and evaporate, the pan is ready.
- Keep finished pancakes warm in a 200°F oven while cooking the rest of the batch.
- For evenly sized pancakes, use a measuring cup or ice cream scoop to portion the batter.
- If pancakes are browning too quickly, reduce the heat to medium-low.
Instructions
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In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
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In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.
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Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. The batter should be slightly lumpy; do not overmix or pancakes will be tough.
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Let the batter rest for 5 minutes while you heat your cooking surface. This allows the baking powder to activate and creates fluffier pancakes.
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Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
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Once the pan is hot, pour about one-quarter cup of batter for each pancake onto the cooking surface.
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Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
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Flip the pancakes and cook for another 1 to 2 minutes until golden brown on the bottom.
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Transfer cooked pancakes to a plate and keep warm while cooking the remaining batter.
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Serve immediately with your favorite toppings such as maple syrup, butter, fresh berries, or whipped cream.
Chef's notes
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in a toaster, oven, or microwave until heated through.
Pancakes freeze well for up to 2 months. Place parchment paper between each pancake before freezing.
For buttermilk pancakes, substitute buttermilk for regular milk and reduce baking powder to 2 teaspoons.
Add-ins like chocolate chips, blueberries, or sliced bananas can be added directly to the batter or sprinkled onto pancakes while cooking.
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