Instructions

1. 1

   Whisk together flour, baking powder, sugar, and salt in a large bowl.

   • 💡Sifting makes fluffier pancakes
   • 💡Can mix dry ingredients night before
2. 2

   In another bowl, whisk milk, eggs, melted butter, and vanilla.

   • 💡Room temp ingredients mix better
   • 💡Don't use hot melted butter
3. 3

   Pour wet ingredients into dry. Mix just until combined - lumps are okay!

   • 💡Overmixing = tough pancakes
   • 💡Batter should be slightly lumpy
4. 4

   Let batter rest 5 minutes while griddle heats to 375°F (190°C).

   • 💡Rest time helps fluffiness
   • 💡Water drops should sizzle and evaporate
5. 5

   Pour 1/4 cup batter per pancake. Cook until bubbles form and pop, flip once.

   • 💡Don't flip too early
   • 💡Second side cooks faster
6. 6

   Cook until golden brown on both sides. Serve immediately.

   • 💡Keep warm in 200°F oven
   • 💡Stack between parchment if making ahead