These from-scratch pancakes are incredibly fluffy and a breeze to make. With simple ingredients and a few easy steps, you’ll have the perfect breakfast in no time!
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 pancakes
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar (or to taste)
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¾ cups milk (or as needed)
- 2 large eggs
- 2 tablespoons melted butter (or vegetable oil)
- 1 teaspoon vanilla extract
Instructions:
- In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla.
- In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- Create a well in the center of the dry ingredients and add the wet mixture. Gently stir until just combined; the batter should remain slightly lumpy.
- Preheat a griddle or frying pan to medium heat (or 350°F) and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook until bubbles form and pop, about 2 minutes. Flip and cook for another 1-2 minutes, until both sides are golden brown.
- Serve immediately, or keep warm in the oven at 175-200°F while you cook the remaining pancakes.
Notes:
- For sweeter pancakes, you can add a bit more sugar.
- To make a large batch, keep pancakes warm on a baking sheet in the oven.
- For whole wheat pancakes, substitute ½ cup of white flour with whole wheat flour.
- To make ahead, cook and cool the pancakes, then freeze with a layer of waxed paper between them. Reheat in the microwave, toaster, or oven.
Nutrition (per pancake):
- Calories: 129
- Carbohydrates: 21g
- Protein: 4g
- Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 34mg
- Sodium: 94mg
- Potassium: 226mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 175IU
- Calcium: 114mg
- Iron: 1mg
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