Fluffy Vanilla Pancakes
Light, tender vanilla pancakes with crisp edges, ready for fruit, maple syrup, or a spoonful of yogurt.
By Moow Editorial ·
- Optional lemon or orange zest adds a citrus aroma.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 10 medium pancakes (about 5 servings)
- Prep time: 10 minutes
- Cook time: 15 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 10 medium pancakes (about 5 servings).
- Calories: 320 kcal
- Protein: 10 g
- Carbohydrates: 39 g
- Fat: 14 g
- Sodium: 56 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Pancake Batter
Have these measured and ready before you begin.
- 2 large eggs
- 2 tablespoons granulated sugar
- 3 tablespoons plus 1 teaspoon neutral oil, divided
- about 1 1/4 U.S. cups (300 ml) milk
- about 1 2/3 U.S. cups (400 ml by volume) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
Directions
1. Whisk the eggs and sugar until pale and foamy.
2. Whisk in the oil and milk.
3. Sift in the flour and baking powder, add the vanilla, and stir just until smooth.
4. Heat a skillet over medium heat and ladle in pancakes of your preferred size.
5. Flip when bubbles open across the surface, then cook the second side until golden.
6. Serve with fruit, honey, or chocolate.
Sources
Contains egg, milk, and wheat. Cook each pancake until the center is set with no wet batter remaining.