Chef’s secret for getting those crispy edges.

The Ultimate Classic Pancakes (With Crispy Edges!)

Prep time: 5 mins | Cook time: 10 mins | Yields: 6–8 pancakes

Ingredients

 1 cup all-purpose flour

 2 tbsp sugar

 2 tsp baking powder

 ½ tsp salt

 ¾ cup milk

 1 large egg

 2 tbsp unsalted butter, melted (plus extra for the pan)

 1 tsp vanilla extract

Instructions

 1. Whisk the Dry: In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

 2. Mix the Wet: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract until well combined.

 3. Combine (Don't Overmix!): Pour the wet ingredients into the dry. Stir gently with a spatula just until combined. A few lumps are perfectly fine—overmixing makes tough pancakes!

 4. The Crispy Edge Trick: Heat a heavy skillet (cast iron works best) over medium heat. Instead of just coating the pan, melt a generous pat of butter right before pouring the batter. You want enough sizzling butter to slightly shallow-fry the edges of the pancake.

 5. Cook to Golden: Pour 1/4 cup of batter per pancake. Cook until bubbles form on top and the edges look set and golden brown (about 2–3 minutes). Flip and cook the other side for another 1–2 minutes.

 6. Serve: Stack them high, add a pat of butter, and drench in warm maple syrup.

Chef’s Tip for Perfect Crispiness: Wipe your skillet clean between batches and add fresh butter for every single pancake. This keeps the butter from burning and guarantees that perfect, lacy crunch every time!