Step by step

Method

10 steps

1. 1

   Combine the dry ingredients in a large bowl until well-incorporated.

2. 2

   Melt the butter and let it cool slightly.

3. 3

   Create a well in the middle of the flour mixture. Add the milk, egg, vanilla extract, honey, and melted butter.

4. 4

   Use a wire whisk to combine the batter but don’t overmix or the pancakes won’t be as soft/fluffy. Lumps are okay. The batter should be thick, but if it’s too thick, add a small splash of milk.

5. 5

   Preheat a nonstick skillet or griddle over medium heat. Once heated, reduce heat to medium-low and let it cool for 1 minute or so. Add a spray of nonstick cooking oil along with a sliver of butter and let it melt/foam.

6. 6

   Ladle ¼ cup of batter over the butter. (If the edges aren’t quite circular, I use a silicone spatula to gently perfect the perimeter.)

7. 7

   Cook until you see bubbles and dotted holes on the top, this takes about 2 minutes.

8. 8

   Slide the spatula underneath the pancake and flip it. (Use a swift, uniform motion with your wrist, not your arm). Let the other side cook for about 30 seconds, you can use your spatula to peek underneath to ensure it’s set.

9. 9

   Set aside and repeat with nonstick cooking spray, butter, and batter. Make minor adjustments to the heat (up or down), if needed throughout cooking.

10. 10

    Serve with a pat of butter and warm syrup along with fruit if desired!