Easy Sunday Morning Pancakes (No Buttermilk)

Ingredients

1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup 2% or whole milk preferably at room temperature
1 large egg
2 tbsp unsalted butter melted and slightly cooled
Butter or neutral oil, for the skillet

Instructions

Mix the dry ingredients. Whisk the flour, sugar, baking powder and salt together in a medium bowl.
Mix the wet ingredients. In a separate bowl or large measuring cup, whisk the milk and egg together, then whisk in the melted butter.
Pro tip: Have your milk out at room temperature and let your melted butter cool to prevent butter from hardening.
Combine wet & dry ingredients. Combine milk mixture with dry ingredients just to moisten. The key to keeping your pancakes light & fluffy is to not overmix them. A few small lumps are fine.
Rest the batter and heat the skillet. Leave the batter undisturbed for a few minutes while you warm a large skillet over medium heat. Add a small pat of butter and swirl to coat the surface.
Cook until golden. Spoon about 3 tablespoons of batter into the skillet for each small pancake, or more for a larger one. Leave room to flip. Cook for 1–2 minutes, until the edges look set and a few bubbles have opened on the surface. Flip with a thin spatula and cook for another 1–2 minutes, until golden underneath and cooked through. Larger pancakes may take a little longer.
Finish the batch. Transfer the pancakes to a warm plate or the prepared baking sheet. Repeat with the remaining batter, greasing the skillet lightly between batches as needed.

Notes

Take the chill off the milk and egg. I set them out a little ahead, then melt the butter and let it cool while I measure the flour. The butter should still be liquid when you whisk it in. Room-temperature milk helps it blend smoothly instead of hardening into little flecks.
Leave a few lumps. Run a spatula along the bottom of the bowl to catch any pockets of flour. Once those are gone, the batter is mixed. Give it a few minutes to rest while the skillet warms.
Let the batter rest. Fold just until the last streaks of flour disappear, then let the batter rest while the skillet warms. A few small lumps are fine.
Cook in butter. I love the delicate golden edges and slightly nutty flavour the pancakes pick up in a buttered skillet. Add just enough butter to coat the pan. If it darkens before you pour the batter, lower the heat and start with fresh butter.
Keep warm. When I’m making breakfast for company, I transfer the pancakes to a baking sheet as they come off the stove. Cover loosely with foil and keep warm in a 200°F (95°C) oven until everyone is ready to sit down.
Add blueberries or chocolate chips. Scatter a few over each pancake just after spooning the batter into the skillet. Dab a little batter over the berries or chips to help keep them from scorching when you flip the pancakes.
Try warm maple cream. Combine ½ cup pure maple syrup and ½ cup 35% cream in a small saucepan. Bring just to a boil over medium-low heat, stirring occasionally. Remove from the heat and serve warm in a small pitcher.
Make ahead and freeze. Let the cooked pancakes cool completely, then stack them with parchment paper between the layers and seal in a freezer bag for up to 3 months. To reheat from frozen, arrange in a single layer on a parchment-lined baking sheet and cover loosely with foil. Warm in a 350°F (177°C) oven for 6–8 minutes, or until heated through.