Pancakes Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and no lumps of baking powder remain.

Mix wet ingredients

In a separate medium bowl or large measuring cup, lightly beat the eggs, then whisk in the milk, melted butter, and vanilla extract until the mixture is uniform.

Combine wet and dry

Make a well in the center of the dry ingredients, pour in the wet mixture, and gently stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy — avoid overmixing to keep pancakes tender. If the batter seems very thick, add up to 2 tablespoons additional milk to reach a pourable but thick consistency.

Preheat pan or griddle

Heat a nonstick skillet or griddle over medium heat until warm. Brush or wipe with a little vegetable oil or melted butter to lightly coat the surface.

Cook pancakes

For each pancake, pour about 1/4 cup of batter onto the hot surface, spacing pancakes so they don't touch. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes. Flip with a spatula and cook the second side until golden brown, about 1 to 2 minutes more. Adjust heat as needed so pancakes cook through without burning.

Keep warm

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

Serve immediately

Serve pancakes hot with maple syrup, butter, fresh fruit, or other desired toppings. Enjoy.