The Easiest, Fluffiest Pancakes

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Serves 4

Cook this

Ingredients

• 255 g flour
• 50 g sugar
• 18 g baking powder
• 2 g salt
• 2 egg
• 75 ml neutral oil (or melted butter; for greasing, plus more as needed)
• 315 ml milk
• 1 ml vanilla extract (optional)
• butter (to taste)
• maple syrup (to taste)

Steps

1. In a bowl, whisk together flour (255 g), sugar (50 g), baking powder (18 g), and salt (2 g) until combined.
2. In a separate bowl, whisk egg (2), neutral oil (60 ml), milk (315 ml), and vanilla extract (1 ml) until well combined.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Serve warm with butter and maple syrup.