One Pancake Or French Toast Recipe

Combine dry ingredients

In a small bowl or measuring cup, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tbsp granulated sugar, and a pinch of fine salt until evenly distributed.

Mix wet ingredients

In another small bowl, crack 1 large egg and whisk lightly. Add 3 tbsp whole milk, 1 tbsp melted butter and 1 tsp vanilla extract; whisk until combined.

Make the batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. A few small lumps are okay — do not overmix. The batter should be thick but pourable; if it seems too stiff, add up to 1 tbsp more milk.

Heat the pan

Place a nonstick or well-seasoned small skillet (6–8 inch) over medium-low heat. Add 1 tsp butter or neutral oil and swirl to coat the bottom. Let the fat heat until shimmering but not smoking (about 30–60 seconds).

Cook the pancake

Pour the entire batter into the center of the skillet and gently spread into a roughly 4–5 inch circle if needed. Cook over medium-low heat until bubbles form across the surface and edges set, about 2–3 minutes. Reduce heat slightly if browning too quickly.

Flip and finish

Using a thin spatula, carefully flip the pancake and cook the second side 1–2 minutes more until golden and cooked through. If using a thicker pan, cover briefly (30–60 seconds) after flipping to ensure the center cooks.

Serve

Transfer the pancake to a plate. Top with 2 tbsp maple syrup, 1/4 cup fresh berries or sliced fruit if desired, and a light dusting of 1/2 tsp powdered sugar. Serve immediately.