Ingredients
- 1 ½ cups all-purpose flour
- 3 ½ tsp baking powder
- 1 tbsp granulated sugar
- ¼ tsp salt
- 1 ¼ cups milk
- 1 egg
- 3 tbsp unsalted butter, melted
- 1 tsp vanilla extract (optional, but recommended)
- Butter or oil for greasing the pan
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, beat together milk, egg, melted butter, and vanilla (if using).
- Pour the wet ingredients into the dry ingredients and stir just until combined. The batter will be slightly lumpy—don’t overmix!
- Let the batter rest for 5–10 minutes while your skillet or griddle preheats over medium heat.
- Lightly grease the skillet with butter or oil.
- Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook for another 1–2 minutes or until golden brown and cooked through.
- Serve warm with your favorite toppings: maple syrup, berries, whipped cream, or a dusting of powdered sugar.
Would you like a version of this recipe that’s gluten-free or dairy-free?