Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups (355ml) milk
  • 1 large egg
  • 2 tablespoons (30ml) melted unsalted butter, cooled slightly
  • 1 teaspoon vanilla extract
  • Butter or oil, for greasing

Instructions:

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Ensure everything is evenly distributed. This is your pancake mix!
  2. Store the mix in an airtight container. It can last for up to 3 months at room temperature.
  3. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients. Stir until just combined. A few lumps are okay – don't overmix!
  5. Let the batter rest for 10 minutes. This allows the gluten to relax and the baking powder to do its thing.
  6. Heat a lightly oiled or buttered griddle or frying pan over medium heat. A few drops of water should sizzle gently when sprinkled on the surface.
  7. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  8. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form and pop on the surface.
  9. Serve immediately with your favorite toppings!