Classic Pancakes Recipe

Combine dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup whisk the whole milk, large egg, melted butter, and 1 teaspoon vanilla extract until smooth and slightly frothy.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon just until combined — small lumps are fine. Do not overmix; let the batter rest for 5–10 minutes to hydrate the flour and let the baking powder begin to work.

Place a mixing bowl and beaters in the refrigerator for 10 minutes (optional, helps cream whip faster). Pour the chilled heavy cream into the cold bowl, add powdered sugar, 1/2 teaspoon vanilla extract, and a pinch of fine salt. Using a hand mixer or whisk, whip on medium-high speed until soft peaks form. Taste and adjust sweetness or vanilla if desired. Keep chilled until ready to serve.

Rinse and drain the fresh berries. If using strawberries, hull and slice them into halves or quarters so they are bite-sized. Gently toss berries together in a small bowl. If you prefer slightly macerated berries, sprinkle 1 teaspoon sugar over them and let sit 5–10 minutes (optional).

Warm the maple syrup in a small saucepan over low heat or in the microwave for 20–30 seconds so it is pourable when serving.

Heat a nonstick skillet or griddle over medium heat until hot. Lightly brush the surface with the 1 tablespoon unsalted butter (or a little oil) and wipe off excess with a paper towel so the pan is greased but not slick.

For each pancake, spoon about 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden and cooked through, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning.

Keep cooked pancakes warm in a low oven (90–100°C / 200°F) on a baking sheet while you finish the rest.

To serve, stack 2–3 pancakes per plate, top with a generous spoonful of fresh mixed berries, a dollop of vanilla whipped cream, and drizzle warm maple syrup over the top. Serve immediately.