Ingredients:
- 1 1/2 cups (180 grams) all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/3 cups whole milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons melted unsalted butter, plus extra for cooking and serving
Directions:
Step 1
Begin by preparing your pancake batter. In a medium-sized bowl, combine the all-purpose flour, granulated sugar, baking powder, and kosher salt. In a separate, larger bowl, whisk together the whole milk, large egg, and pure vanilla extract. As you whisk the wet ingredients, gradually stream in the melted unsalted butter and continue whisking until well combined.
Step 2
Gently fold the dry ingredients into the milk mixture until just combined. Be cautious not to overmix; having a few lumps in the batter is perfectly fine and will result in fluffier pancakes.
Step 3
Now, it’s time to preheat your griddle or a large, heavy skillet over medium heat. Allow it to become hot but not scorching, which should take approximately 2 to 3 minutes.
Step 4
Next, melt enough butter to cover the surface of your griddle. Once the butter is sizzling, pour about 1/4 cup of the pancake batter onto the griddle for each pancake. Cook the pancakes until you see bubbles forming on the top and the edges start to lift from the pan, which typically takes 2 to 3 minutes. Then, gently flip them over and continue cooking until the bottom is beautifully golden brown and the pancakes are delightfully fluffy, which should take another 2 to 3 minutes. Transfer the cooked pancakes to a wire rack. If needed, wipe off any excess butter from the griddle, and repeat the cooking process with more butter and the remaining batter. You should have enough batter to make around 10 pancakes in total.
Step 5
To serve, divide the fluffy pancakes among plates. Feel free to add a dollop of softened butter on top for extra richness and enjoy your delicious homemade pancakes!