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Ingredients (7)

• 1.5 cups all-purpose flour
• 3.5 teaspoons baking powder
• 1 tablespoon white sugar
• 0.25 teaspoon salt, or more to taste
• 1.25 cups milk
• 3 tablespoons butter, melted
• 1 egg

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Instructions (5 steps)

1. Gather all ingredients.
2. Sift flour, baking powder, sugar, and salt together in a large bowl. Make a well in the center and add milk, melted butter, and egg; mix until smooth.
3. Heat a lightly oiled griddle or pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake; cook until bubbles form and the edges are dry, about 2 to 3 minutes.
4. Flip and cook until browned on the other side. Repeat with remaining batter.
5. Serve and enjoy!

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Ingredients (9)

• 2 cups white whole wheat flour or unbleached all-purpose flour
• 1 teaspoon aluminum-free baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons granulated sugar
• 1/2 teaspoon fine grain sea salt
• 2 1/4 cups buttermilk, yogurt, or milk
• 2 large organic eggs, separated
• 2 tablespoons butter, melted
• butter, to serve (and for pan)

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Instructions (5 steps)

1. To make the pancakes stir the flour, baking powder, baking soda, sugar, and salt together in a medium bowl.
2. Whisk the egg whites to floppy peaks and set aside.
3. In a large bowl combine the buttermilk, egg yolks, and melted butter. Add the flour mixture and stir until everything is just combined. Don't worry if the batter is a bit lumpy, you don't want to over mix. Fold the egg whites in, folding gently until you have a uniform batter.
4. Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter.
5. Serve with a golden pat of butter and any of the toppings suggested above. I really love these with Whole Blueberry Maple Syrup (included the recipe in the main post).

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Ingredients (9)

• 2 cups all-purpose flour (9 ounces; 255 g)
• 1/4 cup sugar (1.75 ounces; 50 g)
• 3 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 large eggs, room temperature
• 1/4 cup (60 ml) neutral oil such as vegetable or canola oil, or melted butter, plus extra for greasing the skillet
• 1 1/3 cups (315 ml) whole milk, room temperature
• 1/4 teaspoon vanilla extract, optional
• Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

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Instructions (5 steps)

1. In a large bowl, whisk flour, sugar, baking powder, and salt together until combined. In a medium bowl, whisk eggs, oil, milk and vanilla (if using) until well combined. Pour egg mixture into flour mixture and with a whisk, stir gently until just combined (batter should remain lumpy with a few streaks of flour). Let batter sit for 10 to 15 minutes before cooking.
2. In a 12-inch nonstick skillet, heat 1 teaspoon oil over medium-low heat until shimmering, 5 minutes. Using paper towels, carefully wipe out excess oil, leaving thin film on bottom and sides of skillet.
3. To Test Temperature of Skillet: Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
4. Using 1/4-cup dry measuring cup or ice cream scoop, portion batter into skillet in 3 places, leaving even spacing between portions. Use the back of a measuring cup or a spoon to gently spread batter into a 4-inch round. Cook until bubbles on surface are just beginning to break, edges are set, and bottom sides are golden brown, 2 to 4 minutes.
5. Using a thin, wide spatula, flip pancakes and continue to cook until the second sides are golden brown, 1 to 3 minutes longer. Transfer to a plate and serve. (Alternatively transfer cooked pancakes to a wire rack set in a rimmed baking sheet, and hold warm in a 200℉; 93℃ oven until ready to serve.) Repeat with remaining batter, using additional oil as needed.

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