Perfect Pancakes
Light and fluffy pancakes are served up with fresh berries, confectioner's sugar, and just a touch of vanilla for a perfect breakfast, brunch or anytime meal.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 pancakes
Ingredients
- 1 1/4 cups all-purpose flour
- 2 tbsp. sugar
- 2 tsp. double-acting baking powder
- 3/4 tsp. Kosher salt
- 1 1/3 cup milk (use 1 cup milk for thicker pancakes)
- 1/2 tsp. pure vanilla extract
- 3 tbsp. vegetable or canola oil, plus more for skillet
- 2 eggs,beaten
Instructions
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In a large bowl, combine flour, sugar, baking powder and salt. Set aside.
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In small bowl, beat eggs and stir in milk, vanilla, and 3 tablespoons of canola oil. Add to flour mixture and stir until just moistened.
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Heat skillet or griddle to medium-high and brush lightly with canola oil. Use a 1/4 cup measuring cup to make a few pancakes at a time.
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Cook each pancake until bubbles form around edges and or middle and flip. Cook for a few more minutes so both sides are evenly browned and cooked.
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Place on a baking sheet in oven to keep warm (you can keep oven at 250 degrees while you make the rest of the pancakes) or just put pancakes on a plate covered with a clean kitchen towel.
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Sprinkle with confectioner's sugar. Serve with butter, warm maple syrup and fresh berries.
Recipe Notes
Variations: To make blueberry, raspberry, or strawberry pancakes, simply pour 1/4 cup of batter into the skillet as described above. Let the batter cook for about a minute and then scatter fresh berries directly onto the pancake. Flip pancake once you see bubbles form along edges and continue as usual.