Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar.
Combine Wet Ingredients: In another bowl, beat the egg with the milk and melted butter.
Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently until just combined—don’t overmix. Some lumps are okay.
Heat Pan: Preheat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook Pancakes: Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface and edges look set (~2–3 minutes). Flip and cook another 1–2 minutes until golden.
Serve: Serve warm with butter, maple syrup, fresh fruit, or your favorite toppings.
💡 Tips:
For extra fluffy pancakes, let the batter rest for 5–10 minutes before cooking.
Add vanilla extract (1 tsp) or a pinch of cinnamon for extra flavor.
Keep pancakes warm in a low oven (200°F / 90°C) while cooking the rest.
If you want, I can also give you a quick 5-minute version that’s just as tasty but super fast to make! Do you want me to do that?
