Pancakes Recipe

mix dry

In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined and aerated.

mix wet

In a separate medium bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract until uniformly blended. Make sure melted butter is warm or cool but not hot so it doesn't cook the egg.

combine

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, stir gently until just combined. Do not overmix; a few small lumps are fine. Let the batter rest 5–10 minutes to hydrate the flour and allow baking powder to begin working.

heat skillet

Place a large nonstick skillet or griddle over medium heat. Add the neutral oil or 1 teaspoon butter and spread it to coat the surface. Allow the pan to become evenly hot; it should sizzle gently when a drop of batter is added.

portion batter

Pour 1/4 cup (about) of batter per pancake onto the hot skillet, leaving space between pancakes. For thinner or thicker pancakes, adjust the amount.

first side

Cook without moving until bubble clusters form on the surface and the edges look set, about 2–3 minutes depending on heat.

flip and finish

Flip each pancake with a spatula and cook the second side until golden-brown and cooked through, about 1–2 minutes more. Transfer finished pancakes to a plate and keep warm in a low oven (about 90°C / 200°F) if making a large batch.

Stack pancakes and serve immediately with maple syrup, fresh fruit, and a dusting of powdered sugar if desired.