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Ingredients
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Batter
For cooking & serving
Method
Batter
Combine dry ingredients
In a large mixing bowl, whisk together 1.5 cups all-purpose flour, 2 tsp granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt until evenly mixed and aerated.
Mix wet ingredients
In a separate bowl or large measuring cup, beat 1 large egg lightly. Add 1.25 cups milk, 3 tbsp melted unsalted butter (warm but not hot), and 1/2 tsp vanilla extract. Whisk until combined.
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon just until combined — small lumps are fine. Do not overmix to keep pancakes tender. If batter seems very thick, add up to 2 tbsp extra milk to reach a pourable but slightly thick consistency.
Rest batter (optional)
Let the batter rest 5–10 minutes at room temperature to allow the baking powder to activate and gluten to relax; this yields fluffier pancakes.
Cooking & Serving
Preheat skillet
Place a nonstick or cast-iron skillet over medium heat. Add 1 tsp vegetable oil and 1 tbsp unsalted butter, swirling to coat the surface. Heat until butter foams and subsides and the pan is moderately hot (should sizzle lightly when a drop of batter is added).
Cook pancakes
For each pancake, pour about 1/3 cup of batter onto the skillet (for standard-size pancakes; use 1/2 cup for very large). Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the other side until golden brown, about 1–2 minutes more. Adjust heat as needed so pancakes brown evenly without burning. Repeat, adding more butter or a light brush of oil between batches if the pan becomes dry.
Hold warm (optional)
If making multiple pancakes, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven on a rack so the bottoms stay crisp while others cook.
Serve
Stack pancakes two or three high per order. Serve immediately with maple syrup and optional fresh fruit. Additional butter may be offered on the side.