Draft Recipe

Prep dry ingredients

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

Mix wet ingredients

In a separate bowl or large measuring cup, whisk together the whole milk, eggs, melted butter, and vanilla extract until smooth and homogeneous.

Make the batter by pouring the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, fold gently until just combined. Small lumps are fine — do not overmix to keep pancakes light. Let the batter rest 5–10 minutes to hydrate the flour and slightly thicken.

Add-ins (optional)

If using blueberries or toasted walnuts, gently fold them into the batter after the brief rest. For frozen blueberries, toss them in a tablespoon of flour first to help prevent sinking.

Heat pan or griddle

Set a large nonstick skillet or cast-iron griddle over medium heat and let it come to temperature (about 3–5 minutes). Test by flicking a few drops of water— they should dance and evaporate. Add a small pat (about 1 tsp) of unsalted butter per pancake area and swirl to coat the surface.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot surface (adjust size as desired). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, 1–2 minutes more. Transfer finished pancakes to a plate and keep warm in a low oven (90–100°C / 200–210°F) while you cook remaining batter.

Serve

Stack pancakes, dust with powdered sugar if using, add a pat of butter and drizzle with maple syrup. Serve immediately.