Light, fluffy, and melt-in-your-mouth delicious!
If you’re searching for a go-to pancake recipe that’s ultra soft, naturally sweet, and subtly infused with vanilla, this is it. These pancakes are simple, comforting, and ready in minutes. Whether topped with fresh fruit, maple syrup, or a dusting of powdered sugar, they’re guaranteed to please.
📝 Ingredients (Makes about 8–10 pancakes)
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2 cups all-purpose flour
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2 large eggs
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1½ cups milk (whole milk preferred for richness)
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2 tablespoons sugar
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1 tablespoon butter, melted (plus extra for cooking)
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1 teaspoon baking powder
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1 teaspoon vanilla extract
Optional add-ins: A pinch of salt, a dash of cinnamon, or mini chocolate chips.
👩🍳 Instructions
1. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and sugar. You can also add a small pinch of salt if desired to balance the sweetness.
2. Combine the Wet Ingredients
In another bowl, whisk the eggs, milk, vanilla extract, and melted butter until smooth.
3. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix. It’s okay if the batter is a little lumpy; overmixing can make pancakes tough.
Tip: Let the batter rest for 5–10 minutes while you preheat your pan. This helps activate the baking powder and improves the texture.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of butter or oil.
Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook another 1–2 minutes, until golden brown and cooked through.
Note: If the pancakes brown too quickly, lower the heat slightly to ensure they cook evenly inside.
5. Serve Warm
Stack the pancakes high and serve immediately with your favorite toppings!
🍯 Serving Ideas
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Classic: Maple syrup and a pat of butter
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Fresh: Berries and whipped cream
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Indulgent: Chocolate spread, sliced bananas, and chopped nuts
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Cozy: Cinnamon sugar and a drizzle of honey
🧊 Storage Tips
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Refrigerate leftovers in an airtight container for up to 3 days.
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Freeze individually wrapped pancakes for up to 1 month. Reheat in a toaster or microwave.
These egg and milk vanilla pancakes are soft, pillowy, and perfect for lazy weekend mornings or quick weekday breakfasts. Their subtle sweetness and fluffy crumb make them a guaranteed family favorite.
