Mix the Dry Ingredients

Whisk your flour, sugar, baking powder, baking soda, and salt in a large bowl.

Add the Butter

I like to add my melted butter to the flour and mix it in. Otherwise, I’ve found that it can re-harden when I pour in the cold milk.

Whisk the Wet Ingredients With the Dry

In a large measuring cup or bowl with a pour spout, combine the egg, milk, lemon juice, and vanilla extract. Whisk until the egg is fully incorporated.

Slowly add the dry ingredients into the bowl with the wet. Use your whisk to lightly combine everything and stop mixing as soon as the flour has been stirred in.

Pour the Batter

Pour the pancake batter in ¼ to ⅓ cup amounts onto a buttered griddle. I think ¼ cup makes for a good pancake size, but you could do larger ones using ⅓ cup if you prefer.

I like to keep a stick of butter next to me while I cook pancakes. I use the end of the stick and rub it all over the griddle before each batch.

Flip and Cook

Once you notice the edges start to dry, and there are a couple of bubbles in the center of your pancake, flip it. Cook the other side until it’s a golden brown and the edges are no longer tacky.

Stack Them Up and Keep Warm

Pile them high on a plate and keep them warm by placing them in the oven or microwave as you cook and flip the rest of the batch.