Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Wide nonstick skillet
- Mixing bowls, whisk, spatula and 1/4-cup measure
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Measure flour by weight or spoon it lightly into the cup, then level.
- Use baking powder that is within its date; old powder gives flatter pancakes.
Make it work
- Dark outside and raw inside: reduce the heat and make slightly smaller pancakes.
- If batter is too thick to spread at all, stir in 1 tbsp (15 ml) extra milk; added milk changes the estimate slightly.
Prep 10 min · Cook 20 min · Waiting 10 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1 large egg (50 g without shell)
- 2 tbsp (28 g) unsalted butter, melted
- 2 tbsp (25 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) olive oil for the pan
Step-by-step method
- Combine dry ingredients
Whisk the flour, sugar, baking powder and salt. Break up any flour lumps. This recipe uses milk and baking powder, so buttermilk or baking soda are not required. - Mix the batter
Whisk the milk, egg, melted butter and vanilla separately. Fold into the flour just until the batter is evenly moistened; tiny lumps are preferable to prolonged beating. - Rest and heat
Rest the batter for 10 minutes. Heat a wide nonstick skillet over medium-low heat and wipe with the oil. The pan should be hot enough to brown a small test spoonful gently, without smoking. - Portion evenly
Use about 1/4 cup (60 ml) batter for each pancake, leaving space between them. Aim for 12 pancakes in total; cook in batches rather than crowding the pan. - Turn once
Cook the first side for about 2–3 minutes, until bubbles leave open holes and the edge looks matte. Flip once and cook another 1–2 minutes, until the middle is set and springy. - Serve four portions
Adjust the heat between batches if pancakes darken before their centers cook. Serve three pancakes per person. Butter, fruit and syrup for serving are optional and are not included in the nutrition calculation.
Cook’s notes
Tender pancakes made with ordinary milk, with no buttermilk required. The yield is 12 small pancakes, or four servings of three.
Storage & reheating
- Cool and refrigerate covered for up to 3 days, or freeze with parchment between pancakes for up to 2 months.
- Reheat in a toaster oven or skillet until hot throughout.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 305 kcal · Protein 8 g · Carbohydrates 44 g · Fat 10 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.