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Ingredients
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Wet ingredients
Dry ingredients
Burnt butter maple topping
For cooking & serving
Method
Prep and dry mix
Measure and whisk dry ingredients
In a medium bowl whisk together 1.25 cups all-purpose flour, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine salt until evenly combined. Set aside.
Wet mix and batter assembly
Warm milk and melt butter
In a small saucepan or microwave-safe cup warm 1 cup whole milk until just lukewarm (not hot). Melt 2 tablespoons unsalted butter and let it cool slightly so it won't scramble the egg.
Make the batter
Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined — small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes while you preheat the skillet; this relaxes the gluten and improves texture.
Cook pancakes
Preheat pan
Place a heavy skillet or griddle over medium heat. Add 1 tablespoon neutral oil or a little melted butter and spread it to coat the surface. Heat until shimmering and a drop of batter sizzles gently when added.
Cook pancakes
For each pancake, pour about 1/4 cup batter onto the hot skillet (adjust for desired size). Cook without disturbing until bubbles form across the surface and edges look set, 2–3 minutes. Flip and cook the second side until golden brown, about 1–2 minutes. Transfer cooked pancakes to a warm plate and keep loosely covered while you finish the rest.
Make burnt butter maple
Brown the butter
In a small to medium skillet over medium heat, melt 4 tablespoons unsalted butter. Swirl the pan occasionally; the butter will foam, then the milk solids will begin to turn golden and then deep amber, giving a nutty aroma. This takes 3–5 minutes. Immediately remove from heat to prevent burning further.
Add maple and finish sauce
Carefully (butter will be hot) return the skillet to low heat and pour in 1/2 cup pure maple syrup. Stir to combine and warm gently until just simmering. Add 1/2 teaspoon lemon juice if using and 1/8 teaspoon sea salt; stir and taste, adjusting salt or lemon to balance sweetness. Keep the sauce warm over the lowest heat — do not boil vigorously.
Serve
Stack pancakes on plates, spoon the warm burnt butter maple sauce over the stack. Serve extra maple syrup at the table and garnish with fresh berries or sliced banana if desired. Enjoy immediately.