Simple Fluffy Pancakes

Warm, buttery stacks of light and tender pancakes perfect for any morning.

Scale

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Mix the dry ingredients In a medium bowl, whisk the flour, sugar, baking powder, and salt until homogenous.
Combine the wet ingredients In a large bowl, whisk the egg, milk, melted butter, and vanilla until smooth.
Fold the wet into the dry Pour the wet into the dry and stir gently with a spatula until most streaks of flour are gone.
Rest the batter Let the batter rest for 10–15 minutes at room temperature.
Heat the pan Set your skillet over medium heat and let it warm for 3–4 minutes.
Cook the pancakes Spoon 60 ml (¼ cup) batter per pancake onto the skillet. Cook until edges look set and small bubbles pop.
Keep warm and serve Transfer cooked pancakes to a wire rack and keep warm in the oven for up to 20 minutes.

For a lighter crumb, sift flour before measuring. Use a scale for flour accuracy.