Ingredients:

  • 1.5 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup whole milk
  • 1 large egg
  • 3 tbsp unsalted butter, melted

Instructions:

  1. Whisk the dry ingredients (all-purpose flour, granulated sugar, baking powder, and salt) in one mixing bowl.
  2. Whisk the wet ingredients (whole milk, egg, and melted butter) in a separate mixing bowl.
  3. Pour the wet mixture into the dry ingredients and stir until just combined; stop immediately when flour streaks disappear to ensure a lumpy batter for maximum lift.
  4. Heat a non-stick skillet or griddle over medium-low heat and grease lightly with butter.
  5. Pour exactly 1/4 cup of batter per pancake onto the skillet.
  6. Cook until the surface sets and small bubbles pop and remain open.
  7. Flip the pancake in one confident motion and cook for another 1-2 minutes until the second side is mahogany-brown and springs back when lightly pressed.