Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 3.5 tsp baking powder
  • 1 tbsp (12g) sugar
  • 0.5 tsp (3g) salt
  • 1.25 cups (300ml) whole milk
  • 1 large egg (50g)
  • 3 tbsp (45g) unsalted butter, melted and cooled
  • 1 tsp vanilla extract

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
  2. In a separate pitcher or medium bowl, beat the egg into the milk, then stir in the melted butter and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients. Whisk until just combined, stopping while you still see tiny streaks of flour; do not over-mix.
  4. Allow the batter to rest for 5 minutes at room temperature to allow the leavening agents to activate and starch granules to swell.
  5. Heat a non-stick griddle or large skillet over medium heat. Pour approximately 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.