Pancake Combo Recipe

Combine dry ingredients

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

Combine wet ingredients

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

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. The batter should be slightly lumpy; avoid overmixing to keep pancakes tender. If batter seems very thick, add up to 2 tablespoons of milk to reach a pourable pancake-batter consistency.

If using blueberries or chocolate chips, fold them into the batter now. For even distribution, gently sprinkle the chosen add-in (0.5 cups) and fold briefly—do not overmix. Alternatively, spoon plain batter onto the griddle and scatter add-ins onto each pancake while cooking to prevent color bleed (recommended for blueberries).

Preheat skillet

Place a nonstick skillet or griddle over medium heat and allow it to preheat for 3–5 minutes. Brush the surface lightly with vegetable oil or melted butter (about 1 tablespoon) so it is lightly coated.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes more. If using add-ins scattered on top, flip when edges set and bubbles form.

Maintain an even medium heat; if pancakes brown too quickly reduce the heat slightly. Wipe the skillet and re-oil as needed between batches.

Serve

Stack pancakes on plates, top with unsalted butter if desired and drizzle with maple syrup. Serve immediately while hot.