Best Homemade Pancakes

Instructions

In a medium bowl, whisk flour, granulated sugar, baking powder, and salt. In a large bowl, whisk milk, egg, and vanilla. While whisking, stream in melted butter and whisk to combine. Gently fold dry ingredients into milk mixture until just combined (do not overmix; some lumps are okay). Preheat a griddle or other large heavy skillet over medium heat until hot but not scorching, 2 to 3 minutes. Melt enough butter to cover surface of griddle, then pour about 1/4 cup batter onto griddle. Cook pancake until bubbles form on top and sides start to lift from pan, 2 to 3 minutes. Flip and cook until bottom is golden brown and pancake is fluffy, 2 to 3 minutes. Transfer to a wire rack. Wipe off griddle, then repeat with more butter and remaining batter (you should get about 10 pancakes). Divide pancakes among plates. Serve with butter and syrup.

• all-purpose flour Notes: 1 1/2, 180 g.
• tbsp. granulated sugar Notes: 1
• tsp. baking powder Notes: 2
• tsp. kosher salt Notes: 1
• whole milk Notes: 1 1/3
• large egg Notes: 1
• tsp. pure vanilla extract Notes: 1
• tbsp. unsalted butter Notes: 2, melted, plus more, softened, for cooking and serving
• Maple syrup Notes: for serving