Ingredients
- 2 cups all-purpose flour, measured by spooning into a cup and leveling off
- 4 teaspoons baking powder
- ¼ cup granulated sugar
- 1 teaspoon salt
- 2 large eggs
- 1½ cups milk (plus a bit more if needed)
- 4 tablespoons unsalted butter, melted and slightly cooled (plus extra for cooking)
- Vegetable oil for cooking
Instructions
- Prepare the dry mix: In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Stir well to distribute the ingredients evenly.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs and milk until fully blended.
- Combine wet and dry: Pour the milk and egg mixture into the bowl with the dry ingredients. Add the melted butter and whisk gently until the batter comes together. Avoid overmixing; some lumps are fine. If the batter feels too thick, add 1 to 2 tablespoons of milk to adjust the consistency.
- Heat the griddle: Preheat a griddle or nonstick pan over medium heat. Lightly coat the surface with vegetable oil, then swirl in a small piece of butter to enhance flavor.
- Cook the pancakes: Using a ladle or measuring cup, pour about ¼ cup of batter for each pancake onto the griddle. Cook until the edges appear set, and the surface forms bubbles and small holes. Flip carefully and cook the other side until golden brown. Keep an eye on the timing as the second side cooks quickly—check after 30 seconds and adjust the heat if necessary.
- Repeat: Wipe the griddle clean with a paper towel between batches, then repeat the process with the remaining batter.
- Serve: Serve the pancakes warm with maple syrup, fresh fruit, or your favorite toppings. Enjoy!
