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In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In a separate medium mixing bowl, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.

Let the batter rest at room temperature for 10 minutes. This allows the baking powder to activate and the gluten to relax, resulting in fluffier pancakes.

Heat a lightly oiled griddle or large non-stick skillet over medium heat. Test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.

Carefully flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the griddle as needed between batches.

Serve the classic fluffy pancakes immediately, topped with a pat of unsalted butter, a generous drizzle of maple syrup, sliced fresh strawberries, fresh blueberries, and a dusting of powdered sugar, as desired.


In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In a separate medium mixing bowl, whisk the whole milk, large egg, melted unsalted butter, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are okay; do not overmix, as this can lead to tough pancakes.

Let the batter rest at room temperature for 10 minutes. This allows the baking powder to activate and the gluten to relax, resulting in fluffier pancakes.

Heat a lightly oiled griddle or large non-stick skillet over medium heat. Test if it's ready by flicking a few drops of water onto the surface; they should sizzle and evaporate quickly.

Pour about 1/4 cup of batter per pancake onto the hot griddle. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.

Carefully flip the pancakes and cook for another 1 to 2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adding more butter to the griddle as needed between batches.

Serve the classic fluffy pancakes immediately, topped with a pat of unsalted butter, a generous drizzle of maple syrup, sliced fresh strawberries, fresh blueberries, and a dusting of powdered sugar, as desired.
