Mix the Dry Ingredients – In a large bowl, whisk together 1 cup of all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt until evenly combined. Sift the flour if it’s clumpy for a smoother batter.

Combine the Wet Ingredients – In a separate small bowl, beat 1 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth. For a tangy twist, swap milk with buttermilk.

Make the Batter – Pour the wet mixture into the dry ingredients and stir gently until just combined—small lumps are fine. Avoid overmixing to keep pancakes fluffy. Adjust with a tablespoon of flour if too runny, or a splash of milk if too thick.

Heat Your Cooking Surface – Warm a non-stick skillet or griddle over medium heat and brush with melted butter or cooking spray. If using a Mickey Mouse pancake maker, preheat according to the manual. Test heat with a drop of batter—it should sizzle gently.

Shape Mickey – Pour a 4-inch circle of batter for Mickey’s face, then add two 1-2-inch circles above it for ears, slightly overlapping the head. Use a piping bottle, spoon, or Mickey Mouse pancake mold for precision. Press ears gently into the face if they separate.

Cook and Flip – Cook for 2-3 minutes until bubbles form on top and edges set, then flip carefully with a spatula. Cook another 1-2 minutes until golden brown. Maintain steady medium heat to avoid burning or undercooking.

Decorate and Serve – Stack pancakes on a plate and decorate with chocolate chips for eyes, whipped cream, or fruit slices (e.g., strawberry mouth). Drizzle with syrup and serve warm.