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Easy Fluffy Pancakes

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Ingredients
  

  • Dry Ingredients:
  • 1½ cups 195g all-purpose flour, spooned and leveled
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt reduce to ¼ teaspoon if using salted butter
  • Wet Ingredients:
  • 1¼ cups 295ml milk (dairy or non-dairy)
  • 1 large egg
  • 5 tablespoons 70g unsalted butter, melted (plus more for the skillet)
  • 2 teaspoons vanilla extract

Instructions
 

  • Prepare the Batter
  • Melt the butter and set it aside to cool slightly.
  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
  • Whisk together the milk, egg, melted butter, and vanilla extract in a separate bowl. (It’s okay if the butter solidifies when mixed with the milk.)
  • Combine Wet and Dry Ingredients
  • Create a well in the center of the dry ingredients. Pour the milk mixture into the well.
  • Gently stir the batter with a fork until just combined. A few small lumps are fine.
  • Allow the batter to rest for 5 minutes. You’ll notice it starts to bubble, which makes the pancakes fluffy!
  • Heat the Skillet
  • Place a large skillet or griddle over medium heat. To test if it’s ready, sprinkle a few drops of water—if they dance and evaporate quickly, it’s ready.
  • Brush the skillet with melted butter for crispy edges (optional if using a nonstick pan).
  • Cook the Pancakes
  • Scoop ¼ cup of batter onto the skillet for each pancake, spreading it into a 4-inch circle.
  • Cook for 1–2 minutes, until the edges look dry and bubbles form and pop on the surface.
  • Flip the pancakes and cook for another 1–2 minutes until golden and cooked through.
  • Serve
  • Serve warm with butter, maple syrup, and your favorite toppings, such as fresh berries or whipped cream.