Easy Pancake Recipe
User Reviews
5.0
6 reviews
Excellent
Easy Pancake Recipe
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Start your day right with this easy and delicious pancake recipe! These light and fluffy pancakes come together quickly with ingredients you likely already have in your pantry. For a flavorful twist, try adding mix-ins like chocolate chips, fresh blueberries, or sliced bananas. Our family loves pancakes, and if you do too, check out our other recipes for Fluffy Pancakes, Banana Pancakes, Buttermilk Pancakes, and Blueberry Pancakes.
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Ingredients
Dry Mix:
- 283 g all-purpose flour
- 3 tablespoons granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
Wet Mix:
- 2 large eggs
- ¼ cup avocado oil (or vegetable oil)
- 1 ½ cups whole milk
- 1 tablespoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, then stir in the oil, milk, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently whisk until no floury bits remain—be careful not to overmix.
- Rest the Batter: Let the batter sit for about 10 minutes to thicken slightly.
- Heat the Pan: Drizzle a small amount of oil into a non-stick skillet. Use a paper towel to evenly spread and absorb the excess oil. Heat the skillet over medium heat, then reduce to medium-low.
- Cook the Pancakes: For each pancake, pour ⅓ cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side. Adjust the heat as needed. Repeat with the remaining batter, adding more oil or butter to the pan if it gets too dry.
- Serve: Enjoy your pancakes warm with your favorite toppings!
Equipments used:
Notes
- How to Store:
- How to Store:
- Pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
- Pancakes are best when freshly cooked. Store cooked pancakes in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 10-15 seconds until hot.
- How to Freeze:
- How to Freeze:
- Let the pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
- Let the pancakes cool completely. Place parchment or wax paper between each pancake and stack them. Wrap the stack tightly in aluminum foil or place it in a heavy-duty freezer bag. Store in the freezer for up to 3 months.
- To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.
- To reheat, preheat oven to 375°F. Place pancakes in a single layer on a baking sheet and cover with foil. Bake for 8-10 minutes or until hot. Alternatively, you can reheat it in the microwave for 10-15 seconds bursts.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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