Warm and fluffy pancakes, that have just the right amount of sweetness to them.
1 hour, 5 minutes
You can double the recipe and have some left over for breakfast the next day or even for a breakfast dinner.
2 cups all-purpose flour
2 tablespoons baking powder
2 cups whole milk
2 tablespoons granulated sugar
1 teaspoons salt
1 teaspoons pure vanilla extract
Gather the ingredients
Sift together the flour and baking powder in a large mixing bowl.
In a separate bowl, beat the eggs thoroughly, then stir in the milk, sugar, and salt, and mix until the sugar is dissolved. Stir in the vanilla.
Add the wet ingredients to the dry and use a fork or a tiny whisk to thoroughly yet gently combine, until most of the dry ingredients are well incorporated with the wet.
Make sure not to over mix. You will still see some lumps, but that is okay! If the lumps really bother you can remedy this by gently breaking them up with your fork, but don’t mix for much longer than 20 seconds.
Let the batter rest for about 20 minutes.
Heat a cast iron skillet on medium heat or preheat your griddle to 375 F or heat a nonstick skillet over medium heat. [I prefer a cast iron or a GOOD nonstick skillet]
Preheat the oven to 170 F to keep batches of pancakes warm in an oven safe tray or dish.
When your cooking surface is hot, lightly spray it with cooking spray or you can use butter, which ever you prefer.
For each pancake, ladle 1/4 cup of batter onto the griddle or pan. Cook until the tops of the pancakes are full of bubbles , once the bubbles start to pop, flip those bad boys over 😉
Either serve right away or transfer to the oven to keep warm.
Top with maple syrup, butter, honey, fruit, whipped cream, your choice.