the pancake of all pancakes

i’ve never had a blueberry pancake or a chocolate pancake or a strawberry pancake. just plain vanilla for me. 

reasons to eat pancakes

they taste crazy good

they’re surprisingly easy to make

you will need:

1 ½ cups (195 grams) all-purpose flour, see tips below for how to measure flour

2 tablespoons sugar

1 tablespoon aluminum-free baking powder, see notes for substituting baking soda

1/2 teaspoon of fine sea or table salt or 3/4 teaspoon kosher salt

1 ¼ cups (295 ml) milk, dairy or non-dairy

1 large egg

4 tablespoons unsalted butter, melted, plus more for skillet

1 teaspoon vanilla extract



make batter:

Whisk flour, sugar, baking powder, and the salt in a medium bowl.

Warm milk in the microwave or on top of the stove until lukewarm, not hot. You should be able to keep your finger submerged for 10 seconds.

Whisk milk, egg, melted butter, and vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps).

cook pancakes:

Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.

Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.

Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup to spoon batter onto the skillet. Gently spread the batter into a 4-inch circle.

When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with warm syrup, butter, and berries.


tip: don't be terrible theresa


for any questions about pancakes