Pancakes Recipe

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

In a separate medium bowl or large measuring cup, beat the eggs lightly. Add the milk, melted butter, and vanilla extract and whisk until homogeneous.

Make a well in the center of the dry ingredients and pour the wet mixture into it.

Using a rubber spatula or wooden spoon, gently fold the wet and dry ingredients together until just combined. Small lumps in the batter are fine; do not overmix or the pancakes will become tough.

Let the batter rest for 5–10 minutes at room temperature. This allows the baking agents to activate and the gluten to relax, producing tender pancakes.

Preheat pan

Place a nonstick skillet or griddle over medium heat. Heat until moderately hot — a water drop should sizzle and ball up. Lightly brush or wipe the cooking surface with the neutral oil or a little melted butter.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the preheated surface (adjust to make larger or smaller pancakes). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.

Flip the pancake with a spatula and cook the second side until golden brown and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate; keep warm in a low oven (about 200°F / 95°C) if making multiple batches.

Repeat brushing the pan with a little oil or butter between batches as needed to prevent sticking.

Serve pancakes hot with maple syrup and optional fresh berries or other toppings.