Ingredients
Method
- In a medium mixing bowl, whisk together the flour, baking powder, sugar, and salt. This ensures the leavening agents are evenly distributed.
- In a separate bowl, whisk the egg, milk, melted butter (or oil), and vanilla extract until smooth. If adding optional flavorings like cinnamon or cocoa powder, include them here.
- Gradually pour the wet ingredients into the bowl of dry ingredients. Mix gently with a whisk or spatula until just combined. Avoid overmixing, as this can lead to dense pancakes; a few small lumps are fine.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. To test if ready, sprinkle a few drops of water; if it sizzles and evaporates quickly, the pan is preheated.
- Use a tablespoon, small ladle, or squeeze bottle to pour small, evenly sized circles of batter onto the heated surface. Each pancake should be about 2 inches in diameter. Leave space between pancakes for easy flipping.
- Cook the pancakes for 1-2 minutes, or until bubbles form on the surface and the edges look set.
- Gently flip each pancake using a small spatula. Cook for an additional 1-2 minutes, or until golden brown on the other side.
- Repeat with the remaining batter, greasing the pan lightly as needed. Transfer the cooked pancakes to a plate and keep them warm under aluminum foil or in a low-temperature oven while you finish the batch.
- Serve the pancakes immediately with your favorite toppings, such as syrup, fruit, whipped cream, or chocolate chips.
Notes
Don’t Overmix the Batter: Overmixing can activate gluten, leading to tough, dense pancakes. Mix until just combined; a few small lumps are okay.
Use Room Temperature Ingredients: Allows milk, eggs, and melted butter to combine more smoothly and ensures even cooking.
Let the Batter Rest: Allow the batter to rest for 5-10 minutes after mixing. This lets the baking powder activate and creates fluffier pancakes.
Preheat the Pan or Griddle Properly: Ensure the pan is evenly heated. Too hot, and pancakes will burn; too cool, and they won't cook properly.
Cook in Small Batches: To avoid crowding the pan and making flipping difficult, cook only a few pancakes at a time for even cooking.
Wait for the Bubbles: Flip the pancakes only after bubbles appear on the surface and the edges look set, indicating the first side is cooked.
Uniform Size: Use a squeeze bottle or cookie scoop for consistent pancake sizes.
Grease Lightly and Reapply: Use a small amount of butter or oil to grease the pan, and wipe away excess residue with a paper towel between batches.
Make Ahead & Reheat: Cooked pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the microwave (20-30 seconds), oven (350°F/175°C for 5-7 minutes), or on a griddle.
Dietary Variations: For gluten-free, use a 1:1 gluten-free flour blend. For vegan, replace egg with a flax egg, and use plant-based milk/coconut oil instead of dairy/butter. For protein-packed, add a scoop of protein powder, adjusting milk consistency as needed.