Ingredients
Equipment
Method
- Combine the flour, sugar (or sweetener), baking powder, baking soda, and salt in a large bowl. Make a well in the center.
- Add the milk, slightly cooled melted butter, vanilla, and egg into the well.
- Use a wire whisk to mix the wet ingredients together first. Then, slowly fold the wet mixture into the dry ingredients until the batter is smooth. A few lumps are acceptable.
- If the batter is too thick to pour smoothly, fold in a couple of tablespoons of extra milk at a time until you reach the desired consistency.
- Set the batter aside while you heat your pan or griddle over low-medium heat. Lightly grease the cooking surface with a little butter.
- Pour about ¼ cup of batter onto the pan. Use the back of your ladle or measuring cup to gently spread the batter into a round shape.
- When the underside is golden and bubbles appear on the surface, flip the pancake with a spatula. Cook until the second side is also golden brown.
- Repeat this process with the remaining batter. Serve immediately with your preferred toppings like honey or maple syrup.
Nutrition
Notes
If you use self-raising flour (for Australian readers), remove the baking soda completely and use only 1 teaspoon of baking powder per 1 cup of flour.
Use a measuring cup to pour your batter for pancakes that are the same size. I often use ladles that measure ¼ cup or ⅓ cup of batter for each pancake.