Instructions:
1. Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
2. Combine Wet Ingredients:
In another bowl or large measuring cup, whisk the milk, egg, melted butter, and vanilla extract.
3. Make the Batter:
Pour the wet ingredients into the dry ingredients. Stir gently until just combined — do not overmix. A few small lumps are okay.
4. Let Batter Rest (Optional but Ideal):
Let the batter sit for 5–10 minutes. This helps create extra fluffy pancakes.
5. Cook the Pancakes:
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set (about 2–3 minutes), then flip and cook for another 1–2 minutes until golden brown.
6. Serve Warm:
Stack ‘em high and serve with your favorite toppings: maple syrup, fresh berries, whipped cream, or nut butter.
Tips for Perfect Pancakes:
Don’t overmix — it can make pancakes tough.
For extra fluff, separate the egg and beat the egg white until stiff peaks form, then fold it in last.
Use room-temperature milk and egg for best results.