Ingredients:

  • 1 ½ cups All-Purpose Flour (180 g)
  • 2 Tbsp Granulated Sugar (25 g)
  • 1 ½ tsp Baking Powder (7 g)
  • 1 tsp ground Cinnamon (5 g)
  • ½ tsp Fine Sea Salt (3 g)
  • 3 Large Eggs
  • 1 cup Whole Milk (240 ml)
  • 4 Tbsp Unsalted Butter, melted (57 g)
  • 1 ½ tsp Pure Vanilla Extract (7 ml)
  • Butter or Neutral Oil for cooking

Instructions:

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt until evenly distributed.
  2. In a separate bowl, whisk the eggs until slightly foamy. Add the milk and vanilla extract, mixing until incorporated. Slowly stream in the melted butter (ensure it is not hot).
  3. Pour the wet mixture into the bowl with the dry ingredients. Gently fold using a rubber spatula just until the flour streaks disappear. Do not overmix; lumps are acceptable.
  4. Heat an electric griddle or large non-stick skillet over medium-low heat (approx. 325°F/160°C) and lightly grease the surface.
  5. Test the temperature by dropping a few water droplets; they should sizzle and evaporate instantly.
  6. Pour ¼ cup of batter for each pancake onto the hot griddle, spacing them apart.
  7. Cook for 2-3 minutes until bubbles break the surface and the edges look set. Flip when the bottom is light golden brown.
  8. Finish cooking for an additional 1-2 minutes on the second side until fully cooked through and golden brown.
  9. Transfer finished pancakes to a wire rack. Stack high and serve immediately with desired toppings like maple syrup and fresh berries.