Ingredients:

  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1.25 cups whole milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions:

  1. Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl.
  2. Create a well in the center of the dry ingredients and pour in the milk, egg, melted butter, and vanilla extract.
  3. Stir with a whisk or fork just until the flour streaks disappear, leaving a few lumps in the batter to ensure fluffiness.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
  5. Scoop approximately 1/4 cup of batter onto the hot skillet for each pancake, ensuring the pan is not crowded.
  6. Cook until bubbles form on the surface and the edges look set and matte, until you see the bubbles popping and staying open.
  7. Flip in one quick motion.
  8. Cook the second side for 1–2 minutes until golden brown and springy to the touch.