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There is something magical about a stack of fluffy pancakes on a lazy weekend morning The gentle sweetness and pillowy texture make them an instant comfort food favorite for both kids and adults in my house and there is hardly a breakfast that brings such smiles around the table
I first whipped up this recipe during a rainy Sunday and now my family treats pancakes as a mini tradition especially when we need a touch of cheer
What You’ll Need in Your Kitchen
- Eggs: create the fluff and structure for the pancakes fresh ones always yield better results
- Sugar: for a delicate sweetness I like using fine granulated so it blends smoothly
- Milk: makes the batter rich and moist whole milk gives the best texture
- All-purpose flour: forms the perfect base opt for a reputable brand for best rise
- Baking powder: is key for loft look for one with an expiry date far in the future for max lift
- Vanilla sugar or vanilla extract: provides a signature bakery aroma and extra depth
- Vegetable oil: keeps pancakes ultra tender I use a neutral oil for clean flavor
- A pinch of salt: brings all the other flavors to life always use fresh sea salt if possible
How to Make It Like a Pro
- Mix Wet Ingredients:
- Combine eggs milk sugar vanilla oil and salt using a blender or bowl I find blending really aerates the mixture and creates a smoother batter base
- Add Dry Ingredients:
- Gradually sift in flour and baking powder Mix just until smooth You are looking for a thick cake batter consistency do not overmix or the pancakes lose some of their lightness
- Pan Prepping:
- Heat a non-stick skillet over medium low heat Give it at least a minute to get evenly warm so the first pancake turns golden not pale
- Cook Pancakes:
- Pour batter by the ladleful onto the hot pan When you see small bubbles forming across the surface it is time to flip Use a wide spatula for a clean turn and cook until both sides are golden
- Repeat and Serve:
- Continue with the rest of the batter Try to work swiftly so your pancakes all stay warm for serving I keep mine covered with a clean kitchen towel than in the oven
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Keep It Fresh and Delicious
Keep It Fresh and Delicious
Store leftovers in the fridge in an airtight container for up to three days Reheat them in a toaster or dry pan and the edges will crisp perfectly again For maximum freshness do not stack hot pancakes too tightly as the steam can turn them soggy
Genius Ingredient Swaps
Try buttermilk for a tangier flavor or swap some of the flour for whole wheat if you want extra fiber For a dairy free batch go for plant based milk and use a non hydrogenated margarine
Plating Like a Chef
Stack pancakes neatly on a warm plate Top with a pat of butter drizzle with chocolate or maple syrup and scatter sliced strawberries for the finishing touch Sometimes I dust them with a little powdered sugar just before bringing them to the table
The Story Behind the Bite
This recipe always takes me back to quiet mornings with the windows open and the scent of vanilla drifting through the house My children would gather eagerly as I cooked and they still beg to help pour and flip pancakes whenever I make these
Recipe FAQs
- → How do I ensure pancakes are fluffy?
Mix the batter just until smooth and use baking powder for lift. Cook over medium-low heat to let them rise.
- → Can I substitute vanilla sugar with extract?
Yes, use one teaspoon of vanilla extract in place of vanilla sugar for a rich vanilla flavor.
- → What is the best pan to use?
Use a non-stick pan for even cooking and easy flipping without sticking or burning.
- → How do I know when to flip the pancakes?
Wait until bubbles form on the surface, then flip and cook until the other side turns golden brown.
- → Can these pancakes be made ahead?
Yes, store cooked pancakes in an airtight container. Warm them in a toaster or microwave before serving.