Ingredients
- 1 cup (125g) all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) milk (room temperature)
- 1 large egg (room temperature)
- 2 tbsp melted butter (plus extra for cooking)
- 1 tsp vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk together milk, egg, melted butter, and vanilla until smooth.
- Combine: Pour the wet mixture into the dry mixture and gently fold until just combined. Do not overmix — a few lumps are fine.
- Heat the pan: Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Cook pancakes: Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes). Flip and cook for another 1–2 minutes until golden.
- Serve: Stack pancakes, top with butter, syrup, or fresh fruit, and enjoy warm.
If you want, I can also give you a secret tip for making them extra fluffy.