Pancakes Recipe

Combine dry ingredients

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

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the milk, sour cream (or yogurt), egg, melted butter, and vanilla extract until smooth and homogenous.

Pour the wet mixture into the dry ingredients. Gently fold with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If the batter seems very thick, add 1 to 2 tablespoons of milk to reach a pourable but thick consistency.

Let the batter rest for 5–10 minutes at room temperature. This hydrates the flour and helps produce light pancakes.

Preheat griddle

Place a nonstick skillet or griddle over medium heat and let it preheat for 3–5 minutes. Lightly grease with butter or oil (about 1 tablespoon) and wipe with a paper towel so the surface is evenly coated but not greasy.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot griddle, leaving space between cakes. Cook until small bubbles form on the surface and the edges look set, 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. Adjust heat as needed to prevent burning; medium-low gives more even color.

Keep warm (optional)

If making multiple batches, keep cooked pancakes warm on a baking sheet in a 200°F (95°C) oven until ready to serve.

Serve

Stack pancakes, dust generously with powdered sugar, and serve with maple syrup or fruit if desired.