Pancake Recipe

Mix 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.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the milk, large egg, melted butter, and vanilla extract until homogenous.

Form the batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or whisk until just combined. Small lumps are fine—do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and yield fluffier pancakes.

Preheat and prepare pan

Set a nonstick skillet or griddle over medium heat and let it warm for 3–5 minutes. Lightly oil the surface with about 1–2 teaspoons of neutral oil or brush with melted butter and wipe excess with a paper towel so surface is evenly coated but not greasy.

Cook pancakes

For each pancake, pour about 1/4 cup (60 ml) of batter onto the preheated surface, spacing them so they don't touch. Cook undisturbed until bubbles form across the surface and edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden-brown and cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning; lower slightly if browning too fast.

Keep warm (optional)

If cooking multiple batches, place finished pancakes on a baking sheet and keep warm in a 200°F (95°C) oven while you cook the rest.

Serve

Stack pancakes and serve immediately with maple syrup and optional fresh fruit. Add butter or other desired toppings to taste.