Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3 tbsp (38g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) salt
  • 1.25 cups (300ml) whole milk
  • 1 large egg
  • 3 tbsp (42g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until no large clumps remain.
  2. In a separate small bowl or measuring cup, whisk together the whole milk, egg, melted butter, and vanilla extract until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir with a whisk until just combined. Stop as soon as flour streaks disappear; a few small lumps should remain for fluffiness.
  4. Place a skillet over medium heat and add a small amount of butter or oil.
  5. Test the pan by flicking a drop of water onto the surface; it should dance and sizzle immediately.
  6. Using a 1/4 cup measure, pour batter onto the skillet, leaving space between each pancake for easy flipping.
  7. Cook for 2–3 minutes until bubbles form on the surface and the edges appear set and matte.
  8. Slide a spatula underneath and flip the pancake in one quick motion.
  9. Cook for another 1–2 minutes until the other side is golden brown.