Vanilla pancakes

Ingredients

• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp sugar
• ½ tsp salt
• ¾ cup milk
• 2 large eggs (separated into whites and yolks)
• 2 tbsp unsalted butter, melted (plus extra for the pan)
• 2 tsp pure vanilla extract

Steps

1. Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.

2. Mix the Wet Ingredients: In a separate medium bowl, whisk the milk, egg yolks, melted butter, and vanilla extract until well combined.

3. Whip the Whites: In a clean, dry bowl, whip the egg whites with a whisk or hand mixer just until they form soft peaks. (This step ensures a lighter, loftier pancake).

4. Combine: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should still be slightly lumpy. Gently fold in the whipped egg whites using a spatula until just incorporated—do not overmix, or the pancakes will lose their fluffiness.

5. Cook: Heat a griddle or large skillet over medium heat and lightly coat with butter. Drop 1/4-cup portions of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook the other side until golden brown (another 1–2 minutes).

6. Serve hot with your favorite toppings

Notes