Ingredients
Equipment
Method
- Whisk together flour, sugar, baking powder, and salt in a large bowl to evenly distribute the leavening agent.
- In a separate medium bowl, beat the eggs, then stir in the milk, melted butter, and vanilla extract to avoid lumps and achieve better batter texture.
- Pour the wet ingredients into the dry ingredients and stir gently with a whisk or fork until just barely combined; small lumps are fine, avoid overmixing to keep pancakes fluffy.
- Let the batter rest at room temperature for 2 to 3 minutes to allow flour hydration and baking powder activation for better rise and fluffiness.
- Preheat a griddle or large nonstick skillet over medium heat for about 2 minutes; the surface is ready when a drop of water sizzles immediately upon contact.
- If using a non-nonstick skillet, lightly grease with butter or oil; a nonstick griddle usually does not need added fat.
- Scoop about one quarter cup of batter onto the griddle per pancake, leaving about 2 inches of space between each.
- Cook each pancake for 2 to 3 minutes until bubbles form on top and edges look dry.
- Flip each pancake once the bubbles pop and edges look set; cook for an additional 1 to 2 minutes until the bottom is golden brown. Flip only once.
- Transfer finished pancakes to a warm plate or baking sheet kept in a 200-degree Fahrenheit oven while cooking remaining batter to keep them warm without drying out.
Notes
Avoid overmixing to keep pancakes fluffy. Use medium heat to prevent burning. Let batter rest briefly before cooking. Customize with additions like blueberries, chocolate chips, or banana slices. Store leftovers in an airtight container, layer with parchment paper, and reheat for best texture.