Ingredients
Method
- Whisk the flour, baking powder, and salt together in a large bowl.
- In another bowl, whisk together the warm milk, egg, melted butter, sugar, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until just combined. The batter should be thick but still pourable and a little lumpy. If it’s too thick, add a tablespoon of milk at a time until you reach the right consistency. Let the batter rest for 15 minutes.
- Preheat a large skillet or griddle over medium heat. Once hot, add about ½ teaspoon of oil per pancake to coat the cooking surface.
- Pour ¼ cup of batter onto the skillet for each pancake, using the back of the measuring cup to spread it into a 4.5-inch diameter circle.
- Cook the pancakes until bubbles form on the surface and the edges look dry, about 60 seconds. Flip and cook until the second side is golden brown, about 30 seconds.
- Continue cooking the remaining pancakes, adding oil to the skillet as needed between batches. Keep the pancakes warm by covering them with a towel or placing them in a low oven while cooking the rest.
Nutrition
Notes
These pancakes are incredibly fluffy and make a perfect breakfast treat for a cozy morning with family or friends.