Aiden’s Pancakes Recipe

Combine dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth and homogenous.

Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy — do not overmix or the pancakes will become tough. Let the batter rest for 5 minutes to allow the baking powder to activate and the gluten to relax.

Preheat griddle or skillet

Place a 10–12 inch nonstick skillet or griddle over medium heat and let it preheat for 3–4 minutes. To test temperature, sprinkle a few drops of water on the surface; they should sizzle and dance. Lightly brush or wipe the surface with the neutral oil or a little additional butter.

Cook pancakes

For two large pancakes, measure about 1/2 cup of batter per pancake (use slightly more if you prefer very large). Pour batter onto the hot griddle, leaving space between cakes. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip carefully with a spatula and cook the second side until golden brown and cooked through, another 1.5–2 minutes. Repeat with remaining batter if needed — adjust heat down slightly if pancakes are browning too fast.

Keep warm (optional)

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

Serve

Stack two large pancakes on a plate. Top with a pat of butter and drizzle with maple syrup. Add optional berries or sliced banana alongside or on top. Serve immediately.