Golden Brown Pancakes Recipe

Combine dry ingredients

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

Combine wet ingredients

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

Make the batter

Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, fold gently until just combined. The batter should be slightly lumpy — do not overmix. Let the batter rest 5–10 minutes at room temperature to let the baking powder activate and thicken the batter slightly.

Preheat pan

Place a nonstick skillet or griddle over medium heat and let it warm for 4–5 minutes. Brush the surface lightly with the unsalted butter and, if using, a drop of vegetable oil to prevent burning. The surface is ready when a few drops of water skitter and evaporate.

Cook pancakes

For three large pancakes, spoon or ladle about 1/2 cup of batter per pancake onto the preheated skillet, spaced apart. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip gently with a spatula and cook the second side until golden brown, about 1.5–2 minutes. Adjust heat as needed — if the pancakes brown too quickly, lower to medium-low. Repeat with remaining batter, adding a little more butter to the skillet between batches if needed.

Keep warm

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

Serve

Stack three large pancakes per serving on plates. Pour warm maple syrup over the pancakes and top with optional fresh berries or sliced banana if desired. Serve immediately.