Starting At $4.00 Recipe

Combine dry ingredients

In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly distributed.

Whisk wet ingredients

In a separate bowl or large measuring cup, beat the large egg lightly then whisk in the milk, melted butter, and vanilla extract until combined.

Make the batter

Pour the wet mixture into the dry ingredients. Using a rubber spatula or whisk, gently fold until just combined. A few small lumps are okay — do not overmix. Let the batter rest for 5 minutes to hydrate the flour and allow the baking powder to activate.

Preheat skillet

Place a nonstick or cast-iron skillet over medium heat. Add the neutral oil or a small pat of butter and swirl to coat the cooking surface. The skillet is ready when a drop of water sizzles on contact, about 3–4 minutes.

Cook pancakes

For small (about 3–4 inch) pancakes, spoon roughly 2 tablespoons of batter per pancake onto the hot skillet, leaving space between each. Cook until bubbles form across the surface and the edges look set, about 1.5–2 minutes. Flip and cook the second side until golden, 45–60 seconds more. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook remaining batter. Yield: about 8 small pancakes (serves 2).

Serve

Stack pancakes and top with maple syrup or honey, fresh fruit or banana slices, and a dollop of whipped cream or yogurt if desired. Serve immediately.

Make-ahead & storage

Cooked pancakes can be cooled completely and stored in an airtight container in the refrigerator for up to 3 days, or frozen between sheets of parchment in a zip-top bag for up to 1 month. Reheat in a toaster or in a single layer on a baking sheet at 350°F (175°C) until warmed through.