Preparation Steps

• In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
• In a separate bowl, whisk the milk, beaten egg, melted butter, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and gently stir until just combined; a few small lumps are okay. Do not overmix.
• Let the batter rest for 5 minutes to allow the baking powder to activate and the gluten to relax.
• Heat a nonstick skillet or griddle over medium heat and lightly brush with vegetable oil. Pour about 1/4 cup of batter per pancake onto the griddle.
• Cook until bubbles appear on the surface and the edges look set, about 2 to 3 minutes. Flip and cook the other side for 1 to 2 minutes until golden brown.
• Transfer cooked pancakes to a warm plate or oven set to low to keep warm. Repeat with remaining batter and serve immediately with butter and maple syrup.