Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1 3/4 cups milk (whole or 2% recommended)
- 4 tablespoons butter (melted and cooled)
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, whisk together flour, baking powder, sugar, and salt until well combined.
- In a separate medium bowl, beat the eggs lightly, then add milk, melted butter, and vanilla extract, whisking until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a spatula or whisk until just combined. Do not overmix – small lumps in the batter are perfectly fine and will result in fluffier pancakes.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray if needed. Test the temperature by sprinkling a few drops of water – they should sizzle and evaporate immediately.
- Pour about ¼ cup of batter onto the hot skillet for each pancake, leaving space between them. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
- Carefully flip the pancakes using a spatula and cook for another 1-2 minutes until golden brown on both sides. Adjust heat as needed to prevent burning.
- Transfer cooked pancakes to a plate and keep warm in a 200°F oven while you cook the remaining batter. Serve immediately with your favorite toppings.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Use room temperature ingredients for better mixing.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 5g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg