Nicole is a wife, mom to four sons, and an avid pancake/waffle maker and baker. Her boys love to help out in the kitchen, too!
Pancakes Are a Family Favorite!
Pancakes are always a hit, am I right? Plus, I don’t know about you, but if you’re anything like me, mornings at your house can be pretty hectic. Whether you have small kids and the chaos that comes with their breakfast routine, or a husband who needs to get out the door for work in a hurry, or you are rushing off to work yourself, you want something quick and easy. But while we want quick, we don’t want to sacrifice taste! This pancake recipe is easy, tasty, and it makes enough. I got tired of making my old recipe and not having enough because I’m cooking for six people! One kid always wanted more, or hubby wanted more, or I walked away and one of them burned! This recipe makes enough batter, so that you don’t have to stress. Plus, if you have some leftover, you can save it in a glass or Tupperware container in the fridge and use it in the next day or two. It makes the following morning so much easier when you can skip the step of mixing it up!
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- 2 tablespoons baking powder
- 2 cups flour
- 2 teaspoons vanilla extract
- 2 cups milk (or buttermilk)
- 1 tablespoon cooking oil, (for pan)
- 2 eggs
How Do You Keep the Pancakes from Burning?
If you’re wondering what the key is to not burning the pancakes, it’s keeping your burner set on low! After a minute or so, bubbles should start to form on the surface of the pancake. Then flip it and let it cook for a minute or less! Making pancakes doesn’t have to be stressful. Just don’t walk away, like I used to! I hope this recipe helps your family and makes your mornings enjoyable. Kids also love to help out with the mixing. Enjoy!
- Mix all ingredients together in a large bowl with a whisk. I like to have plenty of pancake batter, so I have doubled the standard recipe here. You can save leftover batter in the fridge and it’s great the next day, as well! It can save a lot of time for you on busy mornings.
- Pour a tablespoon of cooking oil into your pan or pancake griddle. (Pancake griddle may need a little less, so you may want to try a teaspoon and see if that works). We love the All-Clad Waffle Iron. We’ve had it for several years and it works wonderfully!
- Make sure the oil is spread throughout the pan, and turn the fire all the way down as low as it can go! (This step is important, so your pancakes don’t burn!) Take a 1/4 measuring cup and ladle the batter into the pan. Have your spatula ready. When tiny bubbles appear on the surface of the pancake, flip it over. (You can usually make two, sometimes three pancakes at once, depending on the size of your pan.) It won’t need to cook long on the other side. Turn your fire off, if needed, as the pancake will still cook because the pan is hot.
- Place pancake onto plate. Immediately butter it. Have 100% Pure Maple Syrup on the table and ready to use.
- Repeat process until you’ve made the desired number of pancakes.
- Save any leftover batter in the fridge for the next morning. It’s so nice to not have to mix the batter the next day!
- Tip: You can also add a scoop of protein powder if you need a bit of extra protein. It will slightly change the flavor/texture. For something different and fun, add mix-ins like bananas, strawberries, blueberries or chocolate chips. Yum!