Plain Recipe

Combine dry ingredients

In a medium mixing bowl whisk together 1.5 cups all-purpose flour, 1 tablespoon granulated sugar, 3.5 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, beat 1 large egg lightly. Add 1 1/4 cups whole milk, 3 tablespoons melted unsalted butter, and 1/2 teaspoon vanilla extract (if using). Whisk until uniform.

Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or spoon just until combined and no large streaks of flour remain. The batter should be slightly lumpy — do not overmix. If the batter seems too thick, add up to 2 tablespoons more milk to reach a pourable but thick consistency.

Rest the batter (optional)

Let the batter rest at room temperature for 5–10 minutes to allow the baking powder to activate and the gluten to relax. This gives lighter pancakes.

Preheat pan or griddle

Place a nonstick skillet or griddle over medium heat and preheat for 3–5 minutes. Lightly oil the surface with about 1 tablespoon vegetable oil or melted butter, wiping with a paper towel to leave a thin, even film.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot surface (adjust for desired size). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Reduce heat slightly if pancakes brown too quickly before cooking through.

Keep warm

Transfer cooked pancakes to a plate and keep warm in a low oven (about 200°F / 95°C) on a baking sheet while you cook remaining batter.

Stack pancakes and serve immediately with butter and maple syrup, or top with fresh fruit as desired.