Perfect Pancakes

Nothing beats a stack of warm, fluffy pancakes fresh off the griddle. This simple, reliable recipe makes about 15 pancakes and comes together quickly with pantry staples. Whether you're using whole milk or plant-based milk like soy, these pancakes turn out soft, golden, and delicious every time. PS — they also freeze well!

Ingredients

• 2 cups all-purpose flour (can sub 1-1 GF)

• 1/4 cup sugar

• 4 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1 3/4 cups milk (soy or whole milk recommended)

• 4 tablespoons unsalted butter, melted and cooled (can sub oil)

• 2 teaspoons vanilla extract or vanilla paste

• 1 large egg

Instructions

1. Mix the dry ingredients:
   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

2. Add the wet ingredients:
   Make a well in the center of the dry ingredients. Add the milk, melted butter, vanilla, and egg. Gently mix until just combined. The batter should be slightly lumpy—avoid overmixing to keep the pancakes tender.

3. Preheat your griddle or skillet:
   Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.

4. Cook the pancakes:
   Scoop the batter onto the hot surface using a cookie scoop or large spoon (about 1/4 cup per pancake). Cook for 1–3 minutes on each side, or until golden brown and bubbles form on the surface before flipping.

5. Keep warm:
   Place cooked pancakes on a plate and cover loosely with foil to keep warm while cooking the rest.

6. Serve and enjoy:
   Serve with your favorite toppings—fresh fruit, maple syrup, whipped cream, or a dollop of cream.

*Makes about 15 pancakes

Jo’s Perfect Pancakes with Berries