Pancakes Recipe

1. Whisk dry

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

2. Mix wet

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

3. Combine wet and dry

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, gently fold the batter until just combined. A few small lumps are fine — do not overmix or the pancakes will become tough.

4. If batter seems too thick to pour (it should be pourable but slightly thick), add up to 2 tablespoons more milk, 1 tablespoon at a time, until you reach a thick but pourable consistency.

5. Let the batter rest for 5 to 10 minutes at room temperature to allow the baking powder/baking soda to begin working and the flour to hydrate. This improves texture and tenderness.

6. Preheat skillet

Place a nonstick skillet or a heavy griddle over medium heat and let it preheat for 3 to 5 minutes. The surface should be hot enough that a few drops of water skitter and evaporate quickly.

7. Oil the pan

Lightly brush or wipe the cooking surface with the neutral oil or a little of the melted butter. Reduce heat to medium-low if the pan runs hot; you want a steady moderate temperature so pancakes cook through without burning.

8. Spoon batter

For each pancake, pour or scoop about 1/4 cup of batter onto the hot surface, spacing pancakes at least 2 inches apart. Use the back of the spoon to gently spread to an even round if needed.

9. Watch for bubbles

Cook until bubbles form across the surface and the edges look set, about 2 to 3 minutes. If the bottoms are browning too quickly, lower the heat.

10. Flip

Carefully flip each pancake with a spatula and cook the second side until golden and cooked through, another 1 to 2 minutes. Transfer finished pancakes to a plate and keep warm tented loosely with foil while you cook the rest.

11. Stack pancakes, top with maple syrup and optional fresh berries or sliced fruit. Serve immediately.

12. Leftovers: cool completely, store in an airtight container in the refrigerator for up to 2 days or freeze separated by parchment for up to 1 month. Reheat gently in a toaster oven or skillet.