Mix the wet ingredients – In another bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth and combined. Don't overthink it — just mix.
Combine (don't overmix!) – Pour the wet mixture into the dry ingredients. Stir gently until just combined. A few lumps are FINE. Overmixing makes tough, dense pancakes. We want fluffy, so undermix on purpose.
Heat the pan – Heat a non-stick skillet or griddle over medium heat. Let it get nice and warm (a drop of water should sizzle). Lightly grease it with butter.
Cook the pancakes – Pour about ¼ cup of batter onto the hot pan for each pancake. You should hear a satisfying sizzle. Let it cook until you see bubbles forming on the surface and the edges look slightly set (about 2–3 minutes). This is when you know it's time to flip.
Flip – Flip carefully and cook for another 1–2 minutes on the other side until golden brown and cooked through. Don't flip too early or it'll fall apart. Don't flip too late or the bottom burns.
Stack and serve – Stack the warm pancakes on a plate. Top with a generous pat of butter (it'll melt into all the nooks). Drizzle with chocolate syrup. Eat immediately while they're hot and fluffy.
⏱️ Total Time: About 15 minutes (mostly cooking)
Pro Tip: Don't overmix the batter. Lumps = fluffy pancakes. Smooth batter = dense pancakes. Lumps are your friend.
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