- Mix the Dry Ingredients – In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Mix the Wet Ingredients – In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
- Combine Gently – Pour wet ingredients into dry ingredients and stir just until combined. The batter should be slightly lumpy — that’s the key to fluffiness.
- Preheat the Pan – Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
- Pour and Cook – Use ¼ cup batter for each pancake. Cook until bubbles form on top and edges look set, then flip and cook another 1–2 minutes until golden.
- Serve Immediately – Stack them high, add butter, drizzle with syrup, or top with berries and whipped cream.
The First Bite Experience
Your fork cuts easily through the soft stack, releasing a subtle buttery aroma. The first bite melts in your mouth — light, fluffy, and perfectly balanced between sweetness and richness. Add syrup, and you get a warm, indulgent breakfast hug in every bite.
Pro Tips for Pancake Mastery
- Don’t press down on the pancakes after flipping — you’ll squeeze out the fluffiness.
- Let the batter rest for 5 minutes before cooking to activate the baking powder.
- Try swapping half the milk for buttermilk for an even richer flavor.
Why You’ll Keep Making These
These pancakes are quick, easy, and better than any boxed mix. They’re perfect for lazy Sunday mornings, special occasions, or those “I deserve something amazing” breakfasts. Once you try them, they’ll become your go-to recipe — no more searching, no more guessing.
This truly is The Best Pancake Recipe — and once you make them, you’ll understand why.