Plain Recipe

Combine dry ingredients

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

Mix wet ingredients

In a separate medium bowl or large measuring cup, beat the large egg lightly, then whisk in the milk, melted butter, and vanilla extract (if using) until combined.

Make the batter

Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or spoon until just combined—small lumps are fine. Do not overmix. Let the batter rest 5 minutes to hydrate the flour and allow baking powder to begin activating.

Heat pan or griddle

Place a nonstick skillet or griddle over medium heat and brush or lightly wipe with the neutral oil or additional melted butter to coat. Heat until hot but not smoking; a drop of batter should sizzle gently when added.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot surface, spacing them to allow spreading. Cook until bubbles form on the surface and edges look set (about 2–3 minutes). Flip and cook the second side until golden brown and cooked through, about 1–2 minutes more. Adjust heat as needed to prevent burning. Repeat, adding oil or butter to the pan as necessary.

Keep warm

If making multiple batches, keep finished pancakes warm on a baking sheet in a single layer in a 200°F (95°C) oven while you finish cooking the rest.

Serve pancakes hot with butter and maple syrup or honey to taste. Plain pancakes are also excellent with jam, fresh fruit, or a dusting of powdered sugar.