Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3 tbsp (36g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (360ml) whole milk
  • 4 tbsp (56g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Whisk the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl until no clumps remain.
  2. In a separate medium bowl, combine the whole milk, melted unsalted butter, vanilla extract, and lemon juice.
  3. Pour the wet ingredients into the dry ingredients and whisk until just combined; stop as soon as flour streaks disappear to avoid overmixing.
  4. Heat a non-stick skillet or griddle over medium heat and lightly grease with a small knob of butter.
  5. Pour 1/4 cup (60ml) of batter for each pancake onto the hot skillet.
  6. Cook until bubbles form on the surface and the edges appear set and matte.
  7. Flip gently and cook for another 1–2 minutes until both sides are golden brown and the pancake feels springy to the touch.