• Serves: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes

Ingredients

• 1 ½ cups (190 grams) all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 ¼ cups (300ml) milk (whole or buttermilk works best)
• 2 large eggs
• 3 tablespoons unsalted butter, melted (and more for greasing the pan)
• 1 teaspoon vanilla extract (omit if desired)

Instructions

Mix Dry Ingredients:

In a big bowl, whisk together the flour, sugar, baking powder, baking soda , and salt.

Mix Wet Ingredients:

In another bowl, whisk together the milk, eggs, melted butter, and vanilla extract until combined.

Stir together the dry and wet ingredients:

Add the wet ingredient to the dry ingredient. Lightly fold until barely incorporated. The batter will be lumpy, and that’s OK! Mixing too much can result in tough pancakes.

Heat the Pan:

Grease and heat a non-stick pan or griddle on medium flame. Brush only with butter or a little oil.

Cook Pancakes:

For each pancake, pour ¼ cup of batter onto the skillet. Cook until bubbles appear on top and the edges are set (2-3 minutes). Flip it and cook the other side until golden brown (1-2 minutes).

Serve Warm:

Stack the pancakes and serve with butter, maple syrup, fresh fruit, whipped cream, or powdered sugar.

Tips for Perfect Pancakes

• Use Buttermilk: Replacing regular milk with buttermilk gives pancakes added fluff.
• Don’t Overmix: Again, with the stirring, so that the batter is a lumpy batter, which looks thick and lumpy and results in fluffy pancakes.
• Keep Warm: Transfer cooked pancakes to a baking sheet and place in a 200°F (93°C) oven to keep warm while preparing the remainder.