Prep 5 mins
Cook 5 mins
I make this pancake recipe every weekend for my kids and their friends. I have tried other pancake recipes and could not find one that suited our tastes. So, I created this recipe that creates a light, fluffy, thick, and slightly sweet pancake that just melts in your mouth. By the way, this is a great recipe for kids who do not like syrup on their pancakes.
- 2 eggs
- 354.88 ml milk
- 59.14 ml vegetable oil
- 4.92 ml vanilla
- 473.18 ml flour
- 19.71 ml double-acting baking powder
- 118.29 ml sugar
- 4.92 ml salt
- maple syrup
- Whisk eggs, milk, oil, and vanilla. Add flour, baking powder, sugar, and salt. Mix by hand until well blended but slightly lumpy. Pour about ¼ cup of batter onto a hot, lightly buttered griddle at set at about 325°. Flip when pancakes start to bubble with slightly dry edges. Serve with butter and maple syrup.
Great pancakes!!! I made 1/4 of the recipe for my breakfast this morning and I probably should have made 1/8 of the original for just me. I made this as written except that I cut the sugar in half since I was topping them with sweet maple syrup. Thanks so much for sharing your recipe. Made for your "Pick A Chef" event, Spring 2013.
These pancakes are OUTSTANDING!!! I made them exactly as written and served them for breakfast one time, and everybody loved them. They are really soft and pretty easy to make. By the end of breakfast they were all gone, but if I was just making them for one person I would definitely make less unless you are planning on refrigerating them for later because they are pretty filling.
I made these for supper tonight. They fall apart very very hard to flip, and fall apart when trying to eat them. The taste was ok, but wont make them again.