# Pancakes

Big, fluffy, browned-edge weekend pancakes. Resting the batter matters.

_Breakfast · American_

Prep: 5 min · Cook: 15 min · Total: 20 min · Yields: 4 servings

## Ingredients

- 1 ½ cups all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1 ¼ cups whole milk
- 1 large egg
- 3 tbsp unsalted butter, melted (plus more for the pan)
- 1 tsp vanilla extract

## Instructions

1. Whisk 1 1/2 cups flour, 3 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt in a large bowl.
2. In a separate bowl, whisk 1 1/4 cups milk, 1 egg, 3 tbsp melted butter, and 1 tsp vanilla.
3. Pour the wet ingredients into the dry. Stir gently with a fork until just combined; lumps are fine. Rest 5 minutes.
4. Heat a non-stick skillet or griddle over medium. Lightly butter the surface.
5. Pour 1/4 cup batter per pancake. Cook until bubbles form on top and edges look set, about 2 minutes. Flip; cook another 60–90 seconds until golden.
6. Serve immediately with butter and maple syrup.

## Tip

> Rest the batter 5 minutes before cooking. Lumps are fine — overmixing makes pancakes tough.

Tags: Classic, Weekend

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Canonical: https://just-recipes.io/recipes/pancakes