Pancakes Recipe

Whisk dry ingredients

In a large mixing bowl combine 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt. Whisk until evenly mixed and no lumps of baking powder remain.

Mix wet ingredients

In a separate bowl or large measuring cup, beat 1 large egg lightly. Add 1 1/4 cups milk, 3 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract. Whisk until combined.

Combine wet and dry

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or whisk, stir gently until just combined. Small lumps are okay — do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to hydrate the flour and allow the baking powder to begin working.

Preheat griddle or skillet

Place a nonstick skillet or griddle over medium heat. When warm (after 3–4 minutes), brush or rub with a little of the 1 tablespoon butter or neutral oil to lightly coat the surface. The pan should be hot enough that a few drops of water sizzle and evaporate within a second or two.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook until the second side is golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, adding more butter or oil if the surface becomes dry.

Keep warm (optional)

If making multiple batches, keep cooked pancakes warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish the rest.

Serve

Stack pancakes, top with fresh berries or sliced fruit, drizzle with maple syrup to taste (start with about 1/2 cup for the batch), and dust with powdered sugar if desired. Serve immediately.