Instructions
Mix dry ingredients:
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Mix wet ingredients:
In another bowl, whisk together milk, egg, melted butter, and vanilla until smooth.
Combine:
Pour wet ingredients into dry and gently stir until just combined (a few small lumps are fine—don’t overmix or the pancakes won’t be as fluffy).
Cook:
Heat a nonstick skillet or griddle over medium heat.
Lightly butter the surface.
Pour about ¼ cup of batter per pancake.
Cook until bubbles form on the surface and edges look set (about 2 minutes).
Flip and cook another 1–2 minutes until golden brown and cooked through.
Serve:
Stack them high and serve with butter, maple syrup, fresh fruit, or whipped cream.
Tips for Extra Fluffiness:
Don’t overmix the batter.
Let the batter rest for 5 minutes before cooking — this lets the baking powder activate.
For super fluffy, replace milk with buttermilk and reduce baking powder to 1½ tsp while adding ½ tsp baking soda.
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