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Classic Pancakes

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Pancakes-9493Pancakes. Pancakes. Pancakes. Pan CAKES. Moist, doughy, deliciousness covered in syrup. What could be better than waking up on a Saturday morning to the smell of fresh, homemade pancakes from scratch? Nothing! Unless you are my husband and got to sleep in for two hours while the boys and I were hard at work perfecting these classic pancakes. 

Operation Dress-4070William and I wore our matching aprons and James played in the pack ‘n play. James offered his advice every now and then with his adorable waves and laughs. William has become such a huge help in the kitchen and loves “dumping” in the ingredients. (He even has his own miniature whisk and spatula!) We whipped up this batter in no time and had a blast doing it. I even let William add chocolate chips to his pancakes, and he was ecstatic that he could have chocolate for breakfast. The boys and I enjoyed more than our share of pancakes, but all of that cooking sure made us hungry!

This is our favorite quick and easy, go-to recipe for pancakes that I love! These pancakes are delicious the next day, and even freeze well, too!

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Classic Pancakes

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: 20

Classic Pancakes

Thick and fluffy pancakes that are perfect for Saturday morning or anytime.

Ingredients

  • 3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons salt
  • 6 tablespoons sugar
  • 4 large eggs
  • 2 cups milk
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons unsalted butter (melted)

Instructions

  1. In a large mixing bowl, add flour, baking powder, salt and sugar, and whisk together. Set aside.
  2. In a separate bowl, whisk eggs, milk and vanilla together. Stir in melted butter.
  3. Gradually stir wet ingredients into the flour mixture. Stir until just combined. (Batter should be lumpy)
  4. Using a griddle pan or large skillet over medium-low heat, grease pan with vegetable oil or cooking spray. Pour 1/4 cup of batter for each pancake onto preheated pan, keeping about an inch between them. Cook for about 3-5 minutes (until many bubbles appear on one side) and then flip. Continue cooking until pancakes are golden brown, about 1 or 2 more minutes. Serve warm with syrup. (Remember to keep pan well-greased between batches)
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