1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon or pumpkin pie spice (optional)
In a large bowl, sift together flour, baking powder, salt, and sugar (spice too if you’re adding it) . Warm milk in microwave and add melted butter to it (warming the milk keeps the melted butter from hardening again). Make a “well” in the center of the dry ingredients and pour the milk/butter mixture, egg and vanilla into it. Mix until smooth. Once you have mixed it properly, DON’T mix it again. If you do, the fluffiness of your pancakes will be destroyed. I’ve learned this the hard way.
Pour 1/4 to 1/2 cup of batter per pancake onto a hot griddle, depending on how large you like your pancakes. When the underside of the pancake is nice and golden, flip, and cook the other side.
Hard to say how much this recipe makes since it’ll depend on the size of the pancakes. But if it helps at all, I make one batch if it’s just the kids and I eating (that’s about fifteen medium sized pancakes). I double the batch if Hubby’s eating too but we end up with quite a bit left over. Which I then bag and throw in the freezer for the kids to have on another morning.