Prepare the Ingredients:

Measure out all your ingredients. This will streamline the cooking process and ensure you don’t miss anything.

Mix Dry Ingredients:

In a large mixing bowl, combine the all-purpose flour, granulated white sugar, baking powder, and salt. Whisk these together until well mixed.

Combine Wet Ingredients:

In a separate bowl, whisk together the water, vanilla extract, egg, and melted butter. If you’re aiming for a completely dairy-free version, ensure your butter alternative is at room temperature to mix easily.

Make the Pancake Batter:

Pour the wet ingredients into the dry ingredients. Stir them together until just combined. Remember, it’s okay if the batter has small lumps – overmixing can lead to dense pancakes.

Preheat Your Pan:

Heat a non-stick pan or griddle over medium heat. Add a little butter or oil to lightly coat the bottom. This prevents sticking and contributes to a golden-brown finish.

Cook the Pancakes:

Once the pan is hot, pour in ¼ to ⅓ cup of batter for each pancake. Leave enough space between each pancake for easy flipping.

Watch for bubbles to appear on the surface and the edges to firm up, which typically takes about 2-3 minutes. Then, carefully flip the pancake using a spatula.

Cook the other side until it’s also golden-brown and the pancake is cooked through, about another 2 minutes.

Serve Warm:

Serve the pancakes immediately while warm. Top with your favorite dairy-free toppings like maple syrup, fresh berries, or a sprinkle of powdered sugar.