Original Recipe

Whisk dry ingredients

In a large mixing bowl, combine 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine sea salt. Whisk together until evenly mixed and no lumps remain.

Combine wet ingredients

In a separate medium bowl or large measuring cup, whisk together 1 1/2 cups whole milk and 2 large eggs until homogenous. Stir in 4 tablespoons melted unsalted butter and 1 teaspoon vanilla extract. Allow the mixture to cool slightly if the melted butter is very hot.

Make the batter

Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or whisk, fold gently until just combined — small lumps are fine. Do not overmix; a few streaks of flour are okay. Let the batter rest for 5–10 minutes at room temperature to hydrate the flour and thicken slightly.

Preheat pan

Place a non-stick skillet or griddle over medium heat and let it preheat for 3–5 minutes until evenly hot. Lightly grease the surface with about 1 teaspoon of butter or a neutral oil; wipe off excess with a paper towel so the pan is lightly coated.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot skillet, leaving space between pancakes. Cook until small 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 little butter (about 1 teaspoon) to the pan as needed between batches. Keep finished pancakes warm on a baking sheet in a low oven (90–100°C / 200–210°F) if making multiple batches.

Serve

Stack pancakes on plates, top with a pat of butter if desired, drizzle with maple syrup to taste (about 1/4 cup per two servings), and scatter fresh berries or sliced fruit. Dust with powdered sugar if using. Serve immediately.