Ingredients

• 1½ cups (190g) all-purpose flour
• 3½ tsp baking powder
• 1 tbsp granulated sugar
• ½ tsp salt
• 1¼ cups (300ml) milk (whole or buttermilk for extra tenderness)
• 1 large egg
• 3 tbsp unsalted butter, melted and cooled
• 1 tsp vanilla extract (optional but recommended)
• Butter or oil, for greasing the pan

Instructions

In a large bowl, whisk together flour, baking powder, sugar, and salt.
In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
Pour wet ingredients into dry ingredients. Stir gently just until combined—a few lumps are fine! Overmixing = tough pancakes.
Heat a griddle or nonstick skillet over medium heat. Lightly grease with butter or oil.
Pour ¼ cup batter per pancake. Cook 2–3 min until bubbles form on surface and edges look set.
Flip and cook 1–2 min more until golden brown.
Keep warm in a 200°F (95°C) oven while finishing the batch.

PRO TIPS FOR FLUFFINESS:

Use fresh baking powder (check expiration date!).
Let batter rest 5–10 minutes before cooking—this activates the leavening.
Don’t press down on pancakes while cooking—it squeezes out air!