Seasonal Pancakes Recipe

Combine dry ingredients

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

Mix wet ingredients

In a separate medium bowl whisk the whole milk, large egg, melted butter and vanilla extract until smooth and homogeneous.

Combine wet and dry

Make a well in the center of the dry ingredients, pour in the wet mixture and stir gently with a spatula or wooden spoon until just combined. A few lumps are okay — do not overmix. If the batter seems too thick, add up to 2 tablespoons more milk to reach a pourable but thick consistency.

Heat pan and oil

Place a nonstick skillet or griddle over medium heat and brush with the neutral oil or a little melted butter. Heat until the surface is hot but not smoking — a few drops of batter should sizzle gently on contact.

Cook pancakes

Using a 1/4-cup measure (or ladle), pour batter onto the hot surface, leaving space between pancakes. Cook until bubbles form across the surface and edges look set, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 1 to 2 minutes more. Adjust heat as needed so the pancakes brown evenly without burning. Repeat, adding more oil or butter to the pan when necessary.

Keep warm

Transfer finished pancakes to a baking sheet and hold in a 200°F (95°C) oven to keep warm while you cook the rest.

Plate and finish with toppings

Stack pancakes on plates. Add seasonal toppings as suggested by staff: spoon fresh fruit or compote over the stack, scatter roasted nuts or granola, add a dollop of whipped cream or mascarpone, and finish with a sprinkle of citrus zest if desired. Serve with a pat of cold butter and maple syrup or honey on the side or drizzled on top.

This recipe makes about 8–10 4-inch pancakes. For variations: fold 3/4 cup fresh blueberries or 1/2 cup mashed banana into the batter before cooking. For dairy-free, substitute plant-based milk and use vegan butter.