Ingredients
Method
- Combine the flour, baking powder, salt, and sugar in a large bowl.
- Whisk or stir the ingredients until well combined and set the bowl aside.
- Crack the egg into a smaller bowl and add the milk and vanilla extract.
- Melt the butter in a microwave or small saucepan over low heat, then add it to the wet ingredients.
- Mix the wet ingredients with a fork or whisk until thoroughly combined.
- Create a well in the center of the dry ingredients and pour in the wet mixture.
- Fold the batter with a wooden spoon until no dry flour remains, leaving small lumps; do not overmix to avoid a rubbery texture.
- Heat a heavy-bottomed skillet over medium-low heat and melt a knob of butter once the pan is hot.
- Pour 1/3 cup of batter into the skillet and allow it to spread naturally.
- Cook for 2 to 3 minutes until the edges are set and bubbles form in the center.
- Flip the pancake with a spatula and cook for an additional 2 to 3 minutes.
- Repeat the process with the remaining batter.
Nutrition
Notes
Ingredient Variation: I have found that replacing the white sugar with brown sugar gives the pancakes a subtle molasses depth that pairs perfectly with the vanilla.
Mixing Secret: I cannot stress enough how important it is to leave those lumps in the batter since overworking the flour is the quickest way to end up with tough pancakes instead of light ones.
Temperature Tip: I always keep my stove on medium-low because a lower heat allows the middle to cook through and rise fully before the outside gets too dark.
Storage Strategy: If I have leftovers, I store them in an airtight container in the fridge for up to three days and find that a quick thirty seconds in the microwave brings back that soft, pillowy feel.
Flavor Boost: I love adding a pinch of cinnamon or some citrus zest to the dry ingredients when