Fluffy Pancakes

🥘 Ingredients

• all-purpose flour
  1.5 c
• baking powder (aluminum-free)
  2.5 tsp
• salt
  1/2 tsp
• sugar
  2 tbsp
• milk
  1.25 c
• egg
  1
• butter (melted)
  3 tbsp
• vanilla extract
  2 tsp

🍳 Cookware

• large bowl
• nonstick griddle

1. 1

   In a large bowl , combine all-purpose flour , baking powder , salt , and sugar . Make a well in the center.

   all-purpose flour: 1.5 c, baking powder: 2.5 tsp (aluminum-free), salt: 1/2 tsp, sugar: 2 tbsp
2. 2

   Pour in milk , egg , butter , and vanilla extract . Break up the egg with a fork, mix the liquids, then fold into the flour from the outside in until just combined — stop when you no longer see dry flour. The batter is thick on purpose (like brownie batter) and won't spread much. Optional: fold in up to 1 cup fruit or about 1/2 cup chocolate chips. If too thick, add up to 2 tbsp milk; if too runny, add 1–2 tbsp flour and wait 5 minutes.

   milk: 1.25 c, egg: 1, butter: 3 tbsp (melted), vanilla extract: 2 tsp
3. 3

   Heat a nonstick griddle or large pan over medium heat (electric griddle about 300–350°F). Grease the hot surface, then immediately pour about 1/4 cup batter per pancake, shaping gently with the back of a spoon.
4. 4

   Cook the first side until edges look defined and bubbles form, about ⏱️ 2 minutes . Flip and cook the second side until golden, a little less time than the first. Do not press down with the spatula.
5. 5

   Repeat with the remaining batter. Keep finished pancakes warm on a sheet pan in a 200°F oven if needed. Serve with syrup and toppings of choice.