Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk (substitute with almond or oat milk for dairy-free)
- 1/4 cup unsalted butter melted and cooled (substitute with plant-based butter for dairy-free)
- 2 teaspoons pure vanilla extract
- 1 large egg
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Create a well in the center of the dry ingredients.
- Add the milk, cooled melted butter, vanilla extract, and egg into the well. Begin by whisking the wet ingredients in the center, gradually incorporating the dry ingredients until just combined. Do not overmix. If your batter is too thick, add milk, 1 tablespoon at a time, until pourable.
- Let the batter rest for about 5 minutes.
- Preheat a nonstick pan or griddle over low-medium heat. Lightly grease with a small amount of butter.
- Pour 1/4 cup of batter onto the pan, spreading into a round shape. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
- Flip the pancake with a spatula and cook the other side until golden brown and the pancake is cooked through, about 1-2 minutes.
- Serve the pancakes warm with your choice of toppings.