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Ingredients
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Pancake batter (makes ~8 pancakes; add 2 to a meal)
For cooking & serving
Method
Pancake batter (makes ~8 pancakes; use 2 for a meal)
Mix dry ingredients
In a medium bowl whisk together the flour, sugar, baking powder, and salt until evenly combined.
Combine wet ingredients
In a separate bowl or large measuring cup whisk the milk, egg, melted butter, and vanilla until smooth and homogenous.
Make the batter
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Stop when you no longer see large dry streaks; a few small lumps are fine. Let the batter rest 5 minutes to hydrate the flour and thicken slightly.
For cooking & serving
Heat the griddle
Preheat a nonstick skillet or griddle over medium heat (about 375°F / 190°C if using a thermometer). Lightly brush or wipe the surface with about 1 tsp oil or a little melted butter so it is evenly coated.
Cook pancakes
For each pancake, pour about 1/4 cup of batter onto the hot griddle, spacing pancakes apart. Cook until the surface forms bubbles and the edges look set, about 2–3 minutes. Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Repeat with remaining batter. This recipe yields roughly 8 pancakes; add two pancakes to any meal as requested.
Keep warm
If making ahead or cooking in batches, keep finished pancakes warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 20 minutes so they stay tender.
Serve
Place two pancakes on the plate, add a pat of butter on top and drizzle with maple syrup to taste. Serve immediately.