Have you ever woken up on a weekend morning craving pancakes, only to find that you’re out of pancake mix? Trust me, I’ve been there. That is, until I decided that I’d no longer be a prisoner to the Bisquick box! When your pantry is well stocked, you can whip up scratch-made pancakes in no time, and you can control everything in your food, which is always a plus in my book. This pancake recipe is foolproof, very basic, and makes the perfect, fluffy pancakes! And the best part? It’s just as easy to put together as opening the box of pancake mix. So next time you’re craving pancakes but don’t have any mix at home, whip up this recipe. I’ll bet you’ll never buy boxed pancake mix again!
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, eggs, and vanilla extract (if using).
Add the wet ingredients to the dry ingredients, and whisk until just combined. It’s OK if batter is a little lumpy. Let it rest for 10 minutes.
Heat a large frying pan or griddle over medium-high heat.
Lightly grease the griddle with butter. Pour batter by the quarter-cupful onto the pan, being careful not to overcrowd if you’re cooking more than one at a time. Leave each pancake alone until edges start to turn golden and little bubbles form on top.Then, using a spatula, give it a quick, steady flip.
But the way, can anyone explain to me why the first 2-3 pancakes of any recipe are always the ugliest? It boggles my mind.
Once you flip the pancake, cook for 30-60 seconds more, or until puffed up and golden brown.
Repeat with remaining batter, adding butter to the pan as necessary. Serve these delish, fluffy pancakes right away, or keep in a warm oven (200 degrees F) until you’re ready to eat. Top with warm maple syrup and softened butter.
Rating: 51
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 8 pancakes
Serving Size: 2 pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 whole extra large eggs
- 1/2 teaspoon vanilla extract, optional
- Maple syrup and butter, for serving
Instructions
- In a mixing bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, whisk together milk, eggs, and vanilla extract (if using). Add wet ingredients to dry, and whisk until just combined. It's OK if batter is a little lumpy. Let it rest for 10 minutes.
- Heat a large frying pan or griddle over medium-high heat. Lightly grease pan with butter. Pour batter by the quarter-cupful on to pan, being careful not to overcrowd if cooking more than one at a time. Leave each pancake alone until edges start to turn golden and little bubbles form on top Then, using a spatula, give it a quick, steady flip. (Remember, the first two or three are for the dog.) Cook 30-60 seconds more, or until puffed up and golden brown.
- Repeat with remaining batter, adding butter to the pan as necessary. Serve pancakes right away, or keep in a warm oven (200 degrees F) until you're ready to eat. Top with warm maple syrup and melted butter.
