Vanilla Pancakes

Light, fluffy, and infused with the sweet aroma of vanilla, these Vanilla Pancakes are a classic breakfast favorite. Easy to whip up with basic pantry staples, they’re perfect for lazy weekend mornings or a quick weekday treat. Serve them with your favorite toppings like fresh fruit, syrup, or whipped cream for a delicious start to your day.

Why You’ll Love This Recipe

• Light and fluffy: The perfect texture for the ultimate pancake stack.
• Bursting with vanilla flavor: Adds warmth and sweetness to every bite.
• Quick and easy: Ready in just 20 minutes using simple ingredients.

Ingredients

For the Pancakes

• All-purpose flour: The base for a soft and fluffy pancake batter.
• Sugar: Adds a touch of sweetness.
• Baking powder: Ensures the pancakes are light and fluffy.
• Salt: Balances the flavors in the batter.
• Milk: Provides moisture and binds the ingredients together.
• Egg: Adds structure and richness to the pancakes.
• Vanilla extract: Infuses the batter with its signature aroma and flavor.
• Butter (melted): For a soft and tender texture.

For Cooking

• Butter or oil: To grease the skillet or griddle.

Instructions

Step 1: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Step 2: Prepare the Wet Ingredients

In a separate bowl, whisk together the milk, egg, vanilla extract, and melted butter until smooth.

Step 3: Combine the Ingredients

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay.

Step 4: Heat the Griddle

Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.

Step 5: Cook the Pancakes

Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown.

Step 6: Serve

Transfer the pancakes to a plate and repeat with the remaining batter. Serve warm with your favorite toppings.

Nutrition Facts (per serving)

Servings: 4
Calories: 250
Total Fat: 8g
Saturated Fat: 5g
Cholesterol: 60mg
Sodium: 250mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 10g
Protein: 6g

FAQ

Q1: Can I make these pancakes ahead of time?
A1: Yes, you can prepare the batter up to a day in advance and store it in the fridge. Stir before cooking as some separation may occur.

Q2: Can I use almond milk or another milk alternative?
A2: Absolutely! Almond, soy, or oat milk work well as substitutes for regular milk.

Q3: What toppings go best with these pancakes?
A3: Fresh fruit, whipped cream, maple syrup, chocolate chips, or powdered sugar all pair beautifully with these vanilla pancakes.

Q4: Can I freeze leftover pancakes?
A4: Yes, freeze them in a single layer on a baking sheet, then transfer to an airtight container. Reheat in the toaster or microwave when ready to eat.

Q5: How do I prevent the pancakes from sticking to the skillet?
A5: Use a non-stick skillet and make sure it’s well-greased with butter or oil before cooking each batch.

Q6: Can I make this recipe gluten-free?
A6: Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

Q7: Can I add mix-ins to the batter?
A7: Definitely! Try folding in blueberries, chocolate chips, or chopped nuts for added texture and flavor.

Q8: Why are my pancakes not fluffy?
A8: Overmixing the batter or using expired baking powder can result in dense pancakes. Stir gently and check your baking powder’s freshness.

Q9: Can I double the recipe for a larger crowd?
A9: Absolutely! This recipe can be easily doubled or even tripled to feed a larger group.

Q10: How can I keep the pancakes warm while cooking the rest?
A10: Place cooked pancakes on a baking sheet in a 200°F (93°C) oven to keep them warm until you’re ready to serve.

Enjoy these Vanilla Pancakes as a comforting breakfast classic. Whether topped with syrup, fruit, or enjoyed plain, they’re sure to be a family favorite!

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