golden pancakes drizzled with syrup

Ingredients:

1 ½ cups all-purpose flour

3 ½ tsp baking powder

1 tbsp sugar

¼ tsp salt

1 ¼ cups milk

1 large egg

3 tbsp melted butter (plus more for cooking)

1 tsp vanilla extract (optional)

Instructions:

1. Mix dry ingredients:
   In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. Combine wet ingredients:
   In another bowl, whisk milk, egg, melted butter, and vanilla until smooth.
3. Make the batter:
   Pour the wet mixture into the dry ingredients and stir gently until just combined. (A few small lumps are fine — don’t overmix.)
4. Preheat the pan:
   Heat a nonstick skillet or griddle over medium heat and lightly butter it.
5. Cook the pancakes:
   Pour ¼ cup of batter for each pancake. Cook until bubbles form on top and the edges look set (about 2 minutes). Flip and cook another 1–2 minutes until golden brown.
6. Serve:
   Stack the pancakes, drizzle with warm maple syrup, and add butter, fruit, or whipped cream if desired.

Tip:
For extra fluffiness, let the batter rest for 5–10 minutes before cooking — this lets the baking powder activate.

Would you like me to give you a buttermilk version or a soufflé-style extra fluffy version too?