Pancakes Recipe

Combine dry ingredients

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

Combine wet ingredients

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

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or whisk just until combined. Small lumps are fine — do not overmix or the pancakes will be tough. Let the batter rest 5 minutes to allow the baking powder to bloom and the gluten to relax.

Preheat pan

Place a nonstick skillet or griddle over medium heat and let it preheat for about 3–5 minutes. It should be hot but not smoking. Test by flicking a few drops of water — they should sizzle and evaporate.

Oil the surface

Lightly brush or wipe the cooking surface with about 1 teaspoon vegetable oil or a small pat of butter, spreading it evenly to prevent sticking.

Cook pancakes

For each pancake, pour approximately 1/4 cup of batter onto the hot griddle, leaving space between pancakes. Cook until bubbles appear across the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, 1–2 minutes more. Adjust heat as needed to prevent burning. Repeat, re-oiling the surface lightly if necessary, until all batter is used.

Keep warm (optional)

If making a large batch, keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you finish cooking the rest.

Stack pancakes on plates, top with butter and pour maple syrup over them. Add fresh berries if desired. Serve immediately.