In a large mixing bowl, whisk together 2 cups of all-purpose flour, 3 tablespoons of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.

Make sure everything is well combined—this ensures your pancakes will rise evenly and have a consistent texture.

In a separate bowl, whisk together 1 ½ cups of milk, 2 large eggs, 3 tablespoons of melted butter, and 1 teaspoon of vanilla extract.

Pro Tip: Let the melted butter cool slightly before adding it to avoid cooking the eggs.

Pour the wet ingredients into the dry ingredients.

Gently stir until just combined. A few lumps are totally fine—overmixing can lead to dense pancakes.

If you’re adding extras like chocolate chips or blueberries, fold them in now.

Place a non-stick skillet or griddle on the stove and set it to medium heat. Let it warm up for a minute or two.

Lightly coat the surface with a small amount of butter or a quick spritz of cooking spray to prevent sticking.

Scoop approximately ¼ cup of batter for each pancake and pour it onto the skillet. If needed, gently spread the batter into a round shape using the back of a spoon.

Watch for small bubbles to appear on the surface and the edges to firm up, which usually takes about 2-3 minutes.

Carefully flip the pancake and let it cook for another 1-2 minutes, or until it turns a beautiful golden brown.

As you cook, transfer the finished pancakes to a warm oven (about 200°F/95°C) to keep them toasty while you finish the batch.

To make sure all your pancakes are the same size, use a measuring cup or ladle to portion out the batter. This simple trick ensures a picture-perfect stack every time!

With these easy steps, you’ll have a stack of fluffy, golden pancakes ready to devour. Now, let’s talk about how to take them to the next level with some pro tips and variations!