pancakes

 Classic Fluffy Pancakes

Light, soft, and perfectly golden — these are simple, reliable, and better than any boxed mix.

 Ingredients (Makes 8–10 pancakes)

• 1½ cups all-purpose flour

• 3½ tsp baking powder

• 1 tbsp sugar

• ½ tsp salt

• 1¼ cups milk

• 1 egg

• 3 tbsp melted butter (plus more for the pan)

• 1 tsp vanilla extract (optional)

Instructions

1. Mix dry ingredients
   In a bowl, whisk together flour, baking powder, sugar, and salt.

2. Mix wet ingredients
   In another bowl, whisk milk, egg, melted butter, and vanilla.

3. Combine gently
   Pour wet into dry and stir just until combined.
   Small lumps are okay — overmixing makes tough pancakes.

4. Heat the pan
   Medium heat. Lightly butter the skillet or griddle.

5. Cook
   Pour about ¼ cup batter per pancake.
   Cook until bubbles form (about 2–3 minutes), flip, and cook another 1–2 minutes.

6. Serve warm
   Stack them up and add your favorites.

 Topping Ideas

• Butter + maple syrup

• Fresh berries

• Chocolate chips

• Banana slices + peanut butter

• Whipped cream

 Pro Tips for Extra Fluff

• Let the batter rest 5–10 minutes before cooking.

• Don’t press down with a spatula.

• For ultra-thick pancakes, reduce milk by 2–3 tablespoons.

If you’d like, I can give you:

• Buttermilk pancakes

• Protein pancakes

• Crispy diner-style pancakes

• Or a small 1–2 serving batch