Ingredients
Scale
- 3 tablespoons cane sugar
- ½ cup unsalted butter (melted and cooled)
- 2 ½ cups 2% milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
Instructions
- In a large bowl, whisk together, unsalted butter, cane sugar, eggs, 2% milk, and vanilla extract.
- Add all-purpose flour, baking powder, and salt. Mix until combined (carefully, don’t over mix)
- Let sit for about 5 minutes or so (this gives all the gluten a chance to sit and calm down a bit) I let my griddle/pan heat during this time. By the time the griddle is hot, the batter is ready.
- Pour about 3 tablespoons of batter onto a hot, lightly oiled/buttered cast iron skillet, or non-stick electric griddle (I like to use a cookie scoop for more consistent pancakes). Let them sit until you see bubbles; then flip
- Let that cook for a couple more minutes until lightly browned (you can gently lift and check if you’re not sure). Then take it off the heat and enjoy it with your favorite toppings!
Equipment
Cuisinart 9-Speed Handheld Mixer (HM-90S Power Advantage Plus)
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Lodge Cast Iron Round Griddle, Pre-Seasoned, 10.5-inch
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Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)
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STORAGE
Refrigerator: Store for up to 1 week
Freezer: Store for up to 2 months Check out my blog post “How to Freeze Pancakes” for all the details on this process.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, brunch
- Cuisine: American