Milk
Egg
Melted butter
Vanilla extract
Make sure the milk and egg are at room temperature so the butter doesn’t solidify when mixed.

3. Combine Batter
Pour the wet mixture into the dry ingredients.
Stir gently with a spatula or whisk until just combined.
The batter should be slightly lumpy — that’s what keeps pancakes fluffy.
Do not overmix, or the pancakes can turn dense.
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4. Preheat the Pan
Heat a non-stick skillet or griddle over medium heat.
Lightly grease with butter or oil (wipe off excess with a paper towel so it doesn’t burn).
5. Cook the Pancakes
Pour about ¼ cup batter per pancake onto the hot pan.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look slightly dry.
Flip carefully with a spatula and cook for another 1–2 minutes until golden brown.
6. Serve Warm
Stack pancakes on a plate and serve immediately with:
Maple syrup or honey
Fresh fruit (berries, banana slices, peaches)
A dollop of whipped cream or Greek yogurt
Extra butter for richness
Tips for Perfect Pancakes
Rest the batter for 5 minutes before cooking — this allows the baking powder to activate and makes fluffier pancakes.
Keep pancakes warm in a low oven (100°C / 200°F) if making a big batch.
For extra flavor, add ½ tsp cinnamon or nutmeg to the dry ingredients.
Variations
Blueberry Pancakes: Add ½ cup fresh or frozen blueberries to the batter.
Chocolate Chip Pancakes: Stir in ½ cup mini chocolate chips.
Banana Pancakes: Mash 1 ripe banana into the wet ingredients before mixing.
Protein Boost: Replace ¼ cup flour with protein powder.