Your Basic Weekend Pancakes

Just your basic weekend pancakes! These pancakes are easy to whip up, calling for all common fridge and pantry ingredients we have on hand. Makes 18-20 medium pancakes!

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, easy, griddle cakes, hot cakes, pancakes

Prep Time 10

Cook Time 25

Total Time 35

Servings pancakes

Calories 97

Author Laurie McNamara

Equipment

Ingredients

2 cups unbleached all purpose flour
1/4 cup granulated sugar
2 tablespoons baking powder
1 teaspoon kosher salt
2 cups whole milk
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoons melted butter
coconut oil for griddle
butter and real maple syrup for serving

US Customary - Metric

Instructions

Preheat your griddle 350℉ (or 180℃) or a frying pan on medium (may need to adjust heat as you cook) and lightly grease with coconut oil.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Pour in the milk, crack in the eggs and add in the vanilla extract. Whisk until just combined before pouring in the butter. Whisk one last time before measuring out 1/4 cup of batter (per pancake) and pouring it onto the preheated griddle.
Cook the pancakes for 3 to 4 minutes or until the bubbles pop and do not fill back in and the bottom are golden brown. Flip and repeat with the remaining pancake batter.
Keep pancakes warm on a rimmed baking sheet in a 200-250° oven.
Serve with butter and real maple syrup.

Nutrition