Simple Recipe

Mix dry ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and fine salt until evenly combined and free of lumps.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the egg lightly, then add the whole milk and melted butter. Whisk until blended.

Make batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk until mostly smooth; a few small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and let baking powder start to work.

Heat pan

Place a nonstick skillet or griddle over medium heat and brush with vegetable oil or melt a little butter to coat. Allow the pan to become hot — it should be warm enough that a drop of batter sizzles gently on contact.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot pan. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden brown, about 1 to 2 more minutes. Adjust heat as needed to prevent burning; reduce to medium-low if the outside browns too quickly.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (about 90–100°C / 200°F) while you finish the remaining batter. Lightly oil the pan between batches if needed.

Stack the pancakes, drizzle with maple syrup, top with fresh berries and a light dusting of powdered sugar if desired. Serve immediately.