Ingredients
Equipment
Method
- Whisk together the flour, granulated sugar, brown sugar, baking powder, and salt in a large bowl. This distributes the leavening evenly throughout the batter.
- In a medium bowl, whisk together the milk, eggs, vanilla extract, and melted butter until fully combined. The mixture should look smooth and pale, with no streaks of egg white remaining.
- Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon until just combined. Stop stirring as soon as you no longer see dry flour streaks; lumps in the batter are fine.
- Place a griddle or large non-stick skillet over medium heat and let it warm for about 2 minutes. The griddle is hot enough when a drop of water sizzles immediately on contact.
- Add about 1/2 tablespoon of butter to the hot griddle and let it melt and coat the surface evenly.
- Using a ladle or 1/4 cup measuring cup, pour batter onto the griddle in four pancake-sized portions, leaving space between each one.
- Wait about 2 to 3 minutes until the surface is covered with bubbles and the edges look set and slightly dry.
- Using a spatula, carefully flip each pancake and cook for another 1 to 2 minutes until the bottom is golden brown and the pancake springs back when gently pressed.
- Move the finished pancakes to a warm plate and repeat with the remaining batter, buttering the griddle as needed between batches.
Notes
Keep your finished pancakes warm by stacking them on a plate and loosely covering with foil, or place them on a baking sheet in a 200-degree oven while you finish cooking the remaining batches. Use a kitchen thermometer to check your griddle temperature sits around 350 degrees Fahrenheit for perfect golden pancakes. Let your batter rest for 2 to 3 minutes after mixing so the flour fully hydrates. Do not press down on the pancakes with your spatula while they cook.