Say No To Pre-Mixes
Any pancake recipe that doesn’t use a store-bought mix is a winner! Even more so if the recipe is so easy that you can make it with your eyes closed. Spoiler alert: this recipe checks both of those boxes! These vanilla pancakes are made using a super simple, straightforward recipe that only requires 20 minutes from start to finish. In less than half an hour, you’ll find yourself with ten fluffy, delicious, and tender pancakes! This recipe is perfect for lazy weekend mornings when you want something tasty but don’t want to venture out to a restaurant. Trust me, these babies will bring the restaurant right to you!
Here’s What You’ll Need
By keeping the ingredients simple, you can likely make this vanilla pancake recipe without having to make a trip to the store.
Baking Basics: We’ll use all-purpose flour as the main component of the batter. Baking powder will help achieve a fluffy texture, while sugar and salt go a long way to improve the texture and balance the taste. Milk: Milk helps provide consistency and is needed to make the batter. Use whichever milk you have on hand (plant-based also works!) Egg: We’ll be using just one egg in this recipe. See the notes below on how to “veganize” this recipe! Butter: Three tablespoons of butter is the perfect amount for these pancakes, adding flavor and texture and preventing sticking. Vanilla Extract: For extra flavor, vanilla extract does the trick!
These Are So Quick To Make
These vanilla pancakes are one of my favorite breakfasts to whip together, and not just because they taste great! When I need something quick and easy that will still satisfy my sweet tooth, these are my go-to. Step 1: Mix The IngredientsStir the dry ingredients in a large bowl, and whisk the wet ingredients in another bowl. Combine the wet and dry ingredients to form the batter. Step 2: Cook The BatterLightly grease a large saute pan or griddle and heat it over medium. Pour ¼-cup portions of pancake batter into the pan, cooking until you see bubbles form on the top and the bottom is golden brown. Flip and continue cooking until the second side is golden brown. Step 3: Serve The PancakesSet the oven to 200°F (95°C). Keep the cooked cakes warm by setting them on a baking sheet and placing them in the oven. Serve your fluffy vanilla pancakes with your favorite toppings!
Veganize this recipe
This is one of the easiest dishes to make into a vegan-friendly recipe. With just a few simple ingredient swaps, you’ll be on your way to delicious vegan fluffy pancakes. Here are the ingredients you’ll have to omit along with ideas for replacements.
Milk: Milk is the easiest swap to make! Instead of cow’s milk, use the plant-based milk of your choice. Vanilla soy milk would work well, as would almond or oat milk. They can also be plain and unsweetened. Egg: Instead of an egg in this recipe, flax seeds work really well. To replace one egg, mix one tablespoon of flax meal (ground flax seeds) with three tablespoons of hot water. Butter: Butter is another easy swap. Simply use the plant-based butter of your choice! Use the exact measurement that the recipe calls for (3 tablespoons).
toppings and mix-ins
Pancakes are so much fun to make because there are a million and one ways to customize them! You can add pretty much anything to the batter or throw extra goodies, like whipped cream, on top.
Syrup: You don’t have to be confined to maple syrup! You can top this recipe with chocolate, strawberry, or caramel syrup. Berries: Strawberries, blueberries, raspberries, and more all taste great when added to the batter and cooked into the pancakes. You can even add some rhubarb compote or no-pectin jam! Chips: Chocolate chips are the usual go-to, but what about white chocolate, butterscotch, or caramel chips? I bet they would all be delicious. Spices: Are you a coffee lover? Mix a teaspoon of grounds into your batter. Or, add a sprinkle of cinnamon for a little kick! Candy: Mix in crushed Kit-Kats, Reese’s Cups, M&Ms (or mini M&Ms)!
