7 steps, about 25 minutes start to finish.
In a large bowl, sift or whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, lightly beat the egg, then stir in the milk and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are fine. Do not overmix.
Heat a griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.
Pour about ¼ cup of batter per pancake onto the griddle.
Cook until bubbles form and pop on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes until golden brown.
Serve immediately with butter and maple syrup.
“Let the batter rest for 5 minutes before cooking for fluffier pancakes. For blueberry pancakes, fold in ½ cup fresh blueberries after mixing.”
