Updated: Mar 11
Feel free to add in ground flaxseed, chia seeds, or chocolate chips! One of my colleagues, Al Roker, adds malted milk powder to his pancakes and they're delicious! If you have some lying around, give it a try. I recommend using buttermilk instead milk because it will make these pancakes so light & fluffy!
Makes: 8-10 medium sized pancakes
2 Cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk or whole milk
2 large eggs
1 tsp vanilla extract (optional)
Unsalted butter to grease skillet
1. Preheat non-stick skillet over medium heat. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt till well combined.
2. In a separate medium bowl, whisk together eggs, milk, and vanilla (if using).
3. Add the wet ingredients to the bowl containing the dry ingredients and gently whisk to combine. Mix until there are no more streaks of dry remaining, lumps are good so don't worry about whisking them out!
4. Add 1 tablespoon of butter to preheated skillet. Once melted, wipe out excess using a paper towel. You just want a very light layer of butter fat in the skillet. Add about 1/3 cup of the batter to the skillet. Cook about 3 to 4 minutes on the first side, until bubbles appear all over the surface. Flip and cook for an additional minute, until just set. Remove to a plate and keep warm while finishing the remaining pancakes.
5. Serve with any of the following: salted butter, maple syrup, jam, berries, chocolate chips, bananas, toasted nuts, whipped cream, etc!
*Cooks Tip: Make and freeze the pancakes in individual bags. Reheat in oven or toaster whenever desired.