Ingredients
Method
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt. Set aside.
- In a separate bowl, whisk together the milk, egg, melted butter (or oil), and vanilla extract until smooth.
- Gradually pour the wet ingredients into the dry ingredients. Mix gently until just combined. A few lumps in the batter are fine—overmixing can make the pancakes dense.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil. Test the heat by sprinkling a few drops of water onto the surface; if they sizzle and evaporate quickly, the pan is ready.
- Use a tablespoon or squeeze bottle to pour small, even circles of batter onto the hot surface. Each pancake should be about 2 inches in diameter. Space the pancakes apart to prevent them from spreading into each other.
- Cook the pancakes for about 1-2 minutes, or until bubbles form on the surface and the edges look set. Flip them carefully with a spatula and cook for another 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, greasing the pan as needed.
- Transfer the cooked pancakes to a plate and keep them warm under foil or in a low-temperature oven. Serve immediately with your choice of toppings, or allow them to cool for stacking, skewering, or creative presentations.
Notes
Pro Tips for Success:
* Consistent Size: Use a squeeze bottle or small cookie scoop for uniform pancakes.
* Keep the Heat Steady: Avoid overheating the pan, as it can burn the pancakes before they cook through.
* Make Ahead: Cook pancakes in advance and reheat them in a warm oven or microwave before serving.
Troubleshooting:
* Not Fluffy? Check for expired baking powder, overmixing the batter, or improper pan temperature.
* Burning? Cook on medium or medium-low heat and grease lightly.
* Flipping Easily: Wait for bubbles on the surface, use a small silicone spatula, and practice makes perfect.
Dietary Adaptations:
* Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
* Vegan: Replace egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water), use plant-based milk, and melted coconut oil instead of butter.
* Protein-Packed: Add a scoop of vanilla or unflavored protein powder to the batter, or replace some flour with almond flour.
Storage & Reheating:
* Refrigerate cooled pancakes in an airtight container for up to 3 days.
* Freeze by arranging in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
* Reheat in microwave (20-30 seconds), oven (350°F/175°C for 5-7 minutes), or toaster.