1. Prepare Your Ingredients and Tools

• Gather all your ingredients and measure them out before you start. This makes the process smoother and ensures you don’t forget anything.
• Use a large mixing bowl for the dry ingredients and a smaller one for the wet ingredients.
• Have a whisk, spatula, and non-stick skillet ready. If you’re cooking multiple pancakes at once, consider using two pans to save time.

2. Mix the Dry Ingredients

• In the large mixing bowl, add the flour, baking powder, sugar, and salt.
• Whisk everything together thoroughly. This ensures the baking powder is evenly distributed, which is key for fluffy pancakes.
• If you’re using self-raising flour, skip the baking powder and just add a pinch of salt.

3. Combine the Wet Ingredients

• In the smaller bowl, crack the egg and whisk it lightly until the yolk and white are fully combined.
• Pour in the milk and add the vanilla extract (if using). Whisk again until everything is well mixed.

4. Make the Batter

• Create a well in the center of the dry ingredients (push the flour mixture to the sides of the bowl to form a hole in the middle).
• Pour the wet ingredients into the well.
• Use your whisk to gently combine the wet and dry ingredients. Mix until just combined – a few lumps are perfectly fine! Overmixing can make the pancakes dense, so stop as soon as you no longer see streaks of dry flour.

5. Preheat the Pan

• Place your non-stick skillet on the stove and set it to medium heat. If your stove runs hot, go for medium-low; if it’s weaker, medium-high should work.
• Let the pan heat up for 2-3 minutes. To test if it’s ready, flick a few drops of water onto the surface – if they sizzle and evaporate quickly, the pan is hot enough.

6. Cook the Pancakes

• Add about 1/2 tsp of butter to the pan and swirl it around to coat the surface. Use a paper towel to wipe off most of the butter – this prevents the first pancake from being too greasy and ensures even browning.
• Use a 1/4 cup measuring cup or ice cream scoop to pour the batter into the pan. Aim for the center and let it spread naturally into a circle. If needed, gently nudge the batter with the back of the scoop to even it out.
• Cook the pancake for about 30-45 seconds, or until bubbles form on the surface and the edges look set.
• Slide a spatula underneath and flip the pancake in one confident motion. Cook the other side for another 30-45 seconds, or until golden brown.
• Transfer the cooked pancake to a plate and cover loosely with foil or place in a warm oven (around 200°F/95°C) to keep them warm while you cook the rest.

7. Adjust as You Go

• After the first pancake, assess how it turned out. If it’s too dark, lower the heat slightly; if it’s taking too long to cook, increase the heat.
• Add a small pat of butter to the pan every 2-3 pancakes to prevent sticking and add flavor.

8. Serve and Enjoy

• Once all the pancakes are cooked, stack them high on a plate.
• Add your favorite toppings – butter, maple syrup, fresh fruit, or anything else you love.
• Serve immediately while they’re warm and fluffy!

Pro Tips for Perfect Pancakes

• Consistency Check: The batter should be thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash of milk; if it’s too thin, sprinkle in a little more flour.
• Even Cooking: If you’re using a non-stick pan, you don’t need much butter – just enough to lightly coat the surface. Too much butter can cause uneven browning.
• Batch Cooking: To save time, use two pans simultaneously. Just keep an eye on both to ensure they’re cooking evenly.
• Leftovers: If you have leftover batter, cover it and store it in the fridge for up to 24 hours. Give it a quick stir before using.