The Easiest, Fluffiest Pancakes

In a bowl, whisk together flour 255 g, sugar 50 g, baking powder 18 g, and salt 2 g until combined.

In a separate bowl, whisk egg 2, neutral oil 60 ml, milk 315 ml, and vanilla extract 1 ml until well combined.

Pour the wet ingredients into the dry ingredients and stir gently with a whisk just until combined — the batter should remain lumpy with a few streaks of flour; overmixing makes tough pancakes. Let the batter rest ⏲ 10–15 minutes before cooking.

Heat a pan over medium-low with neutral oil 15 ml until shimmering, about ⏲ 5 minutes. Wipe out excess oil with a paper towel, leaving a thin film.

To test the temperature, drop about 15 ml of batter in the center of the pan. If it's pale golden brown after 1 minute, the pan is ready; adjust the heat if it's too light or too dark.

Portion batter into the pan in 3 places (about 60 ml each), spacing evenly. Cook until bubbles break on the surface, edges look set, and the bottom is golden, ⏲ 2–4 minutes.

Flip and cook the second side until golden, ⏲ 1–3 minutes longer. Transfer to a plate and repeat with the remaining batter, adding more oil to the pan as needed.

Serve warm with butter and maple syrup.