How to Make Them (Step by Step)
1. Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make sure the baking powder is evenly distributed—this is what gives you those tall, fluffy stacks.
2. Combine the wet ingredients.
In a separate bowl, whisk the milk, egg, melted butter, and vanilla until smooth.
3. Bring them together.
Pour the wet ingredients into the dry ingredients. Stir gently—and I mean gently—until just combined. A few lumps are not only okay, they’re good. Overmixing makes pancakes tough, and nobody wants that.
4. Let the batter rest.
Give it 5 to 10 minutes on the counter. This lets the baking powder do its thing and relaxes the gluten. You’ll notice little bubbles forming—that’s the sign of good things to come.
5. Heat your skillet.
Warm a griddle or nonstick pan over medium heat. Lightly grease it with butter or a neutral oil.
6. Cook the pancakes.
Pour about ¼ cup of batter for each pancake. Cook until you see bubbles forming across the surface and the edges look set—about 2 to 3 minutes. Flip once and cook until the other side is golden, another minute or two.
Pro tip: Flip only once. And whatever you do, don’t press down on the pancakes with your spatula. You’ll squash all that fluffy goodness right out of them.
How to Serve Them
Stack them high. Add a pat of butter that melts down the sides. Drizzle with real maple syrup. Toss on some fresh berries if you’re feeling fancy.
Then sit down and enjoy the kind of breakfast that makes a weekend feel like a weekend.
Nutritional Info (Per Pancake, Approximate)
Calories: ~120
Carbs: ~18g
Protein: ~3g
Fat: ~4g
Sugar: ~4g
Sodium: ~180mg
