Pancakes Recipe

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined and aerated.

Combine wet ingredients

In a separate medium bowl or measuring cup, beat the egg lightly, then whisk in the milk, melted butter, and vanilla extract until smooth.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or whisk just until incorporated. The batter should be slightly lumpy — do not overmix to avoid tough pancakes. If batter seems very thick, add up to 2 tablespoons milk to reach a pourable consistency.

Rest the batter

Let the batter rest for 5 to 10 minutes at room temperature. This hydrates the flour and helps create tender pancakes.

Heat a nonstick skillet or griddle over medium heat until hot (about 375°F / 190°C if using an infrared thermometer) or until a few drops of water sizzle and dance. Lightly brush or rub about 1/2 tablespoon of butter over the cooking surface per two pancakes.

For each pancake, pour about 1/4 cup of batter onto the hot pan, spacing them 2 inches apart. If using fruit, add berries or banana slices onto the batter now.

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. Using a spatula, flip the pancakes and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed to prevent burning — medium-low if browning too quickly.

Transfer cooked pancakes to a warm plate and cover loosely with foil to keep warm while you cook remaining batter. Reapply small amounts of butter to the pan as needed between batches.

Stack pancakes on plates, top with a pat of butter, and drizzle with syrup to taste (about 1 to 2 tablespoons per pancake, or roughly 3/4 cup for 4 servings).

Serve immediately with optional fresh fruit on the side or on top.