Ingredients:

  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1.25 cups 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. Note: This ensures the baking powder is evenly distributed.
  2. In a separate small bowl, beat the egg into the milk.
  3. Stir the melted butter and vanilla extract into the milk mixture.
  4. Pour the wet ingredients into the dry ingredients.
  5. Stir with a whisk just until combined. Stop while small lumps are still visible to avoid a rubbery texture.
  6. Heat a non stick skillet or griddle over medium low heat and lightly grease with butter.
  7. Pour approximately 1/4 cup of batter for each pancake.
  8. Cook for 2–3 minutes until bubbles form on the surface and the edges appear set and matte.
  9. Flip the pancake in one quick motion.
  10. Cook the second side for 1–2 minutes until mahogany gold.
  11. Transfer to a plate and cover with foil to keep them warm.