Gather and measure your ingredients: 1 cup of flour, 2 eggs, and 1 cup of milk. Have everything ready before you start mixing.

Crack both eggs directly into a large mixing bowl, being careful not to include any shell pieces.

Use a whisk or fork to beat the eggs together for about 30 to 60 seconds until they look pale and slightly frothy.

Pour the milk into the beaten eggs and stir well to combine until the mixture looks uniform and smooth.

Sprinkle the flour over the wet ingredients and fold everything together with a whisk or fork until you see no dry flour streaks. Do not overmix; some small lumps are fine.

Place your griddle or skillet over medium to medium-high heat and let it warm for about 2 minutes.

Test the heat by flicking a tiny drop of water onto the cooking surface. If it sizzles immediately and beads up, your griddle is ready.

Pour about 1/4 cup of batter onto the hot griddle for each pancake, leaving space between them so they don't merge together.

Wait until you see bubbles forming across the top of each pancake and the edges look set and slightly dry, about 1.5 to 2 minutes. Flip each pancake quickly with a spatula and cook the other side for about 1 minute until golden brown.

Transfer the cooked pancakes onto a plate and keep them warm while you cook the remaining batter. Stack them directly or place them in a warm oven set to 200°F if making larger batches.