Pancake Recipe

Combine dry ingredients

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

Combine wet ingredients

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

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon just until combined. A few small lumps are fine — do not overmix or the pancakes will be tough. Let the batter rest for 5 minutes to hydrate the flour and allow the baking powder to begin activating.

Preheat pan or griddle

Place a large nonstick skillet or griddle over medium heat for about 3–5 minutes. Test readiness by sprinkling a few drops of water on the surface — they should sizzle and evaporate. Lightly grease the surface with a small amount of butter or neutral oil and wipe with a paper towel to leave a thin, even coating.

Cook pancakes

Pour about 1/4 cup of batter per pancake onto the preheated surface (adjust size as desired). Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip with a spatula and cook the second side until golden brown, about 1–2 minutes more. Repeat, adding a small dab of butter or oil to the pan as needed between batches.

Keep warm (optional)

If cooking multiple batches, keep finished pancakes warm on a baking sheet set in a 200°F (95°C) oven until all pancakes are cooked.

Serve

Stack pancakes and serve immediately with maple syrup, fresh fruit, or other desired toppings.