If you’re looking for vanilla pancakes that are ultra soft, lightly sweet, and impossibly fluffy, this is the recipe you’ve been waiting for. As a chef, I’ve tested dozens of pancake variations and this one right here? It’s the golden standard. Soft as clouds, kissed with vanilla, and made with just a few pantry staples, these are my go-to for lazy weekend mornings and weekday wins alike
Ingredients You’ll Need
- 2 cups of all purpose flour
- 2 large eggs
- 1½ cups of milk
- 2 tablespoons of sugar
- 1 tablespoon of melted butter
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- ¼ teaspoon of salt
Directions
1: Mix the Dry Ingredients
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
2: Whisk the Wet Ingredients
- In a separate bowl, beat the eggs lightly.
- Add in the milk, melted butter, and vanilla extract. Mix until smooth and well combined.
- Pour the wet mixture into the dry ingredients slowly, stirring with a spatula or whisk just until combined.
- Chef Tip: Do not overmix. A few small lumps are perfectly fine and actually help keep the pancakes tender.
4: Let the Batter Rest
- Let the batter sit at room temperature for 5 to 10 minutes. This allows the flour to hydrate and the baking powder to activate.
5: Cook the Pancakes
- Heat a non stick skillet or griddle over medium heat. Lightly grease with butter or spray.
- Pour ¼ cup of batter onto the hot surface for each pancake. Cook until small bubbles appear and edges begin to set.
- Flip gently and cook for 1 more minute until golden brown on both sides.
6: Serve Warm and Fluffy
- Stack your pancakes on a warm plate. Serve with maple syrup, fruit, whipped cream, or even a spoonful of jam.
Little Details That Make a Big Difference
Making pancakes might seem easy, but making them well? That takes a little finesse. These are the subtle moves that make your pancakes bakery worthy every time:
- Let the batter rest: This helps the flour absorb the liquids and gives the pancakes a smoother texture and better rise.
- Don’t overmix: Stir just until the dry ingredients are incorporated. Overmixing builds gluten, which leads to chewy pancakes no thank you.
- Use medium heat: Too hot and they’ll burn outside while staying raw inside. Aim for a golden finish with soft, steamy centers.
- Flip only once: Wait until you see bubbles and the edges look set before flipping. This keeps them fluffy and light.
Want more guaranteed breakfast wins? Try our perfect vanilla cupcakes for a dessert inspired morning or our easy egg cups for a savory side.
Upgrade Your Vanilla Pancake Stack
One of the best things about this vanilla pancake recipe is how customizable it is. The base is simple, soft, and gently sweet which means it pairs beautifully with endless add ins and toppings. Here’s how I like to remix these pancakes depending on the mood or season:
- Blueberry Burst: Add a handful of fresh or frozen blueberries to the batter before cooking. Lightly dust with powdered sugar and serve with lemon zest for a refreshing twist.
- Chocolate Chip Magic: Stir mini chocolate chips into the batter. Top with a drizzle of chocolate syrup and a scoop of whipped cream for a dessert worthy breakfast.
- Banana Cinnamon Swirl: Mash one ripe banana into the wet ingredients and sprinkle in a dash of cinnamon and nutmeg. These are especially cozy on chilly mornings.
- Sprinkle Party: Add rainbow sprinkles into the batter for a funfetti pancake stack. Kids (and adults) will love the bright surprise.
- Nutella Core: Spoon a bit of Nutella in the center of the pancake as it cooks and gently swirl. It melts into a gooey pocket of hazelnut heaven.
