Ingredients (makes 8–10 pancakes):
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 ¼ cups milk
1 egg
3 tablespoons unsalted butter, melted
1 teaspoon vanilla extract (optional)
Instructions:
Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
Mix wet ingredients: In another bowl, beat the egg with milk, melted butter, and vanilla extract.
Combine: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix—a few lumps are okay.
Heat the pan: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Cook pancakes: Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook another 1–2 minutes until golden brown.
Serve: Stack pancakes, top with butter, maple syrup, fruits, or whipped cream. Enjoy warm!
💡 Tips for extra fluffiness:
Separate the egg, beat the white to soft peaks, and fold it into the batter at the end.
Don’t press down on pancakes while cooking—they rise best on their own.
