Pour in the melted butter gradually. Make sure the butter is not too hot, because hot butter can partially cook the eggs.
Add vanilla extract and any optional flavor enhancers you prefer.
Step 3: Combine Wet and Dry Mixtures
Create a small well in the center of the dry ingredients.
Pour the wet mixture into the dry mixture slowly.
Using a whisk or spatula, fold the batter gently.
The most important rule at this stage is: do not overmix.
Stop mixing as soon as the flour disappears into the batter. It is normal if small lumps remain. Overmixing activates gluten formation, which leads to dense and chewy pancakes instead of fluffy ones.
Step 4: Rest the Batter
Allow the batter to rest for at least 20 to 30 minutes at room temperature.
Resting is one of the most underrated secrets of professional pancake making. During resting:
Flour absorbs liquid evenly
Gluten relaxes
Baking powder begins initial gas formation
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