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Ingredients
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Batter
For cooking & serving
Method
Batter
Combine dry ingredients
In a small bowl or measuring cup, whisk together 0.33 cups all-purpose flour, 0.5 tsp sugar, 0.5 tsp baking powder, and 0.125 tsp salt until evenly mixed.
Combine wet ingredients
In a second small bowl, whisk 0.25 cups milk with 0.5 of a large egg (beat the egg and use roughly half), 0.5 tbs melted butter, and 0.125 tsp vanilla until blended.
Mix batter
Pour the wet ingredients into the dry ingredients and gently stir just until combined. Small lumps are okay — do not overmix. If using mix-ins, fold in up to 2 tsp (e.g., a small handful of blueberries or chocolate chips) now.
Rest (optional)
Let the batter rest for 5 minutes to hydrate the flour and thicken slightly; this gives a better texture. If you skip resting, proceed immediately to cooking.
Cook & Serve
Spoon about 1/3 cup of batter onto the skillet to form a single pancake roughly 4–5 inches across. Spread gently if needed to even the shape.
Cook until bubbles form on the surface and the edges look set, about 1.5–2 minutes. Flip with a spatula and cook the second side until golden brown, about 45–60 seconds. Adjust heat as needed to prevent burning.
Transfer the pancake to a plate. Keep warm while you cook any extras (if making more than one) on a low oven shelf (about 90–100°C / 200°F) or covered loosely with foil.