1. Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, sugar, and salt until evenly combined.
2. Mix the wet ingredients
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
3. Combine the mixtures
Pour the wet ingredients into the dry ingredients. Gently whisk until just combined. A few small lumps are perfectly fine—avoid overmixing, as this can make the pancakes less fluffy.
4. Rest the batter
Let the batter rest for 5–10 minutes. This gives the baking powder time to work and helps create thicker, fluffier pancakes.
5. Heat the pan
Heat a lightly buttered skillet or griddle over medium heat. The pan should be hot but not smoking.
6. Cook the pancakes
Pour about ¼ cup of batter onto the hot pan for each pancake. Cook for about 2–3 minutes, until bubbles appear on the surface and the edges look set.
7. Flip
Carefully flip each pancake and cook for another 1–2 minutes, until golden brown and cooked through.
8. Serve
Stack the warm pancakes on a plate and top with butter and plenty of maple syrup. Add fresh berries, bananas, or powdered sugar if desired.
Tip: For the fluffiest pancakes, don’t press them down with your spatula after flipping. 🥞✨
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