Classic Old-Fashioned Pancakes

This recipe yields light and fluffy pancakes, serving about 4 people.

Ingredients

• 121​ cups All-Purpose Flour
• 321​ teaspoons Baking Powder
• $1$ teaspoon Salt
• $1$ tablespoon White Sugar (optional, for a slight sweetness)
• 141​ cups Milk (whole milk is often recommended for richness)
• $1$ large Egg
• $3$ tablespoons Butter, melted (plus more for the griddle)

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk or sift together the flour, baking powder, salt, and sugar until well combined.
2. Combine Wet Ingredients: In a separate medium bowl, lightly whisk together the milk and egg. Whisk in the $3$ tablespoons of melted butter.
3. Mix Batter: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix. A few lumps are fine; overmixing develops gluten and makes the pancakes tough.
4. Rest (Optional but Recommended): Let the batter rest for $5$ to $10$ minutes. This allows the baking powder to start working and the flour to fully hydrate, resulting in fluffier pancakes.
5. Heat Griddle: Heat a lightly oiled griddle or large frying pan over medium to medium-high heat. Test the heat by flicking a few drops of water onto the surface; it should sizzle and evaporate quickly.
6. Cook Pancakes: Pour or scoop the batter onto the hot griddle, using about 41​ cup for each pancake.
7. Flip: Cook for $2$ to $3$ minutes, until bubbles appear on the surface and the edges look set and dry. Gently flip and cook on the other side for another $1$ to $2$ minutes, until golden brown.
8. Serve: Serve immediately with butter, maple syrup, or your favorite toppings!