I don’t think there’s anything quite like waking up to a cup of coffee and a stack of warm, buttery pancakes drizzled with maple syrup. I am a total sucker for classic butter pancakes; it always beats out waffles or french toast because I truly love them that much. Like most pancake lovers, I like my pancakes moist and fluffy. After all, isn’t that the combination for a perfect cake?
As it remains for traditional cakes, there are a lot of packaged, boxed versions of pancakes that you can buy. Bisquick and Krusteaz steal the limelight when it comes to pancake mix, and, honestly, rightfully so. I mean, I won’t lie; you can make a great pancake with either mix. But the thing is, homemade pancakes are even better and just as easy to whip up. You don’t have to be a skilled cook or baker to make a delicious batch of homemade pancakes. You just need a foolproof recipe, which I’m sharing with you today!
- 2 c all-purpose flour
- 1 tsp salt
- 5 tsp baking powder
- 3 tbsp sugar
- 2 eggs
- 1/3 c unsalted butter (melted)
- 1/4 tsp vanilla extract
- 1 1/2 c milk (whole or reduced fat)
- Beat the eggs and sugar together with a whisk in a large bowl.
- Add the vanilla extract, milk, and melted butter.
- Add the baking powder to the wet ingredients and give it a stir. Then add the flour and salt. Whisk batter until smooth and clump-free.
- Butter a heated pan (over medium heat). Use a large spoon or ladle to pour batter onto pan. Flip after approximately 1 minute for the first batch, but shorter time for the rest of the pancakes (approx. 20-30 sec, lift edges slightly to check before flipping).
- Batter consistency should be somewhat thick so that when you’re pouring batter from your spoon, it drops off slowly. Also, always have your eye on your pancakes as they can burn very quickly if you’re not there to check the bottoms.