Yield: approximately 8 pancakes
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 3 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 1/2 cups milk (any kind)
- 3 tablespoons unsalted butter (vegetable oil can be used for a vegan substitute)
- 2 large eggs
- 1/2 tsp vanilla extract (optional, but recommended)
- For a unique flavor, use 1/2 tsp lemon extract. Adds a very nice, subtle lemon flavor.
Instructions:
- Whisk together dry ingredients in a large bowl
- Whisk together wet ingredients in a separate bowl
- Pour the wet ingredients over the dry ingredients and whisk until just combined. If you are going to fold in additional mix-ins, do so now
- Spoon approximately 1/3 cup batter onto a hot, greased/non-stick gridle or pan. Cook until the top begins to bubble and the bubbles begin to pop, and then flip. Cook on both sides until each is the desired shade.
- If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature
Note on substitutions for a vegan version:
- If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your pancakes to taste entirely like bananas.
- The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
- The milk used can be any kind, including a plant-based substitute