Step by step

Method

4 steps

1. 1

   In a large bowl, whisk 1½ cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and ½ teaspoon salt until no flour streaks remain. In another bowl, whisk 1¼ cups milk, 1 large egg, 3 tablespoons melted butter, and 1 teaspoon vanilla until smooth.

2. 2

   Pour the wet into the dry and stir with a spatula until just combined — lumps are fine and expected. Overmixing makes tough pancakes. Let the batter sit 5 minutes while the pan heats so the baking powder wakes up.

3. 3

   Heat a lightly buttered skillet or griddle over medium (not screaming hot). Pour about ¼ cup batter per pancake. Cook until bubbles form across the surface and the edges look set and matte, 2–3 minutes, then flip.

4. 4

   Cook the second side until deep golden, about 1–2 minutes. Keep finished pancakes warm on a plate tented with foil. Serve with maple syrup and butter. You want golden, fluffy pancakes with a soft center that soaks up syrup — not pale dense discs or burnt-outside raw-inside cakes.