Pancakes Recipe

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

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

Combine wet and dry

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently stir with a spatula or wooden spoon until just combined. Small lumps are fine — do not overmix or you will develop gluten and make tougher pancakes.

If using add-ins (blueberries or chocolate chips), gently fold them into the batter now. If the batter seems very thick, add 1 to 2 tablespoons of milk to reach a pourable, but still slightly thick, consistency.

Heat a large nonstick skillet or griddle over medium heat until warm (about 3–4 minutes). Lightly brush or wipe the surface with the vegetable oil so it’s evenly coated.

To test the temperature, sprinkle a few drops of water on the pan — they should sizzle and evaporate. Reduce heat slightly if the pan is smoking.

Using a 1/4-cup measuring cup (or a small ladle), pour batter onto the hot surface, leaving 1–2 inches between pancakes. Cook 2–3 minutes on the first side until bubbles form across the surface and edges look set.

Flip the pancakes with a thin spatula and cook for another 1–2 minutes on the second side until golden brown and cooked through. Transfer to a warm plate and keep warm in a low oven (about 200°F / 95°C) while you cook the remaining batter. Lightly oil the pan between batches as needed.

Stack pancakes on plates. Top with a pat of butter and warm maple syrup, or additional toppings of your choice. Serve immediately.