Ingredients
- 1½ cups all-purpose flour
- 3½ teaspoons baking powder
- 1 tablespoon white sugar
- ¼ teaspoon salt
- 1¼ cups milk
- 1 egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, sift together flour, baking powder, sugar, and salt. Make a well in the center.
- Pour in the milk, egg, melted butter, and vanilla. Mix until smooth — a few small lumps are okay.
- Heat a lightly oiled griddle or frying pan over medium-high heat.
- Pour about ¼ cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip and cook until browned on the other side, about 1–2 minutes more.
Tips
- Don't overmix the batter — lumps are your friend here. Overmixing develops gluten and makes pancakes tough.
- Let the batter rest for 5 minutes before cooking for extra fluffiness.
- For blueberry pancakes, fold in ½ cup of fresh blueberries after mixing.