Classic Pancakes

Instructions

Step 1 In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2 In another bowl, mix the milk, egg, melted butter, and vanilla extract until well combined.
Step 3 Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Step 4 Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Step 5 Pour about 1/4 cup of batter onto the skillet for each pancake.
Step 6 Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Step 7 Remove from the skillet and repeat with the remaining batter.
Step 8 Serve warm with fruits, syrup, chocolate spread, or whipped cream.

Storage and Reheating Tips

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
To freeze, place pancakes in a single layer, then transfer to a freezer-safe bag for up to 2 months.
Reheat in a toaster, skillet, or oven at 350°F (175°C) until warmed through.
Avoid microwaving for too long to prevent them from becoming rubbery.