Ingredients:

  • 1 cup all-purpose flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract

Instructions:

  1. Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.
  2. In a separate medium bowl, beat the egg and stir in the milk, melted butter, and vanilla extract.
  3. Pour the wet ingredients into the dry bowl and stir gently with a spatula until just combined, leaving a few small lumps.
  4. Let the batter rest for 5 minutes to allow leavening agents to activate.
  5. Heat a non-stick skillet over medium heat and lightly grease with butter.
  6. Pour 1/4 cup of batter for each pancake onto the skillet.
  7. Cook until bubbles form and pop on the surface, edges look matte, and the bottom is mahogany-colored.
  8. Flip carefully and cook the second side for 1–2 minutes until golden brown.
  9. Remove to a warm plate and let them breathe for 30 seconds before stacking.