Pancakes are not just for breakfast!
This recipe makes thick, fluffy and pancakes! If you prefer a thinner pancake, just use 1 cup of flour.
The batter can be made the night before and refrigerated for up to 12 hours, but note that this will produce denser, cakier pancakes.
- 1 1/2 cups all-purpose flour
- 1 teaspoon fine salt
- 1 1/2 teaspoons baking powder
- 1 1/4 cups whole milk
- 1/2 cup plus 1 teaspoon vegetable oil
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract (optional)
- Fresh fruit, butter, and maple syrup, for serving
- Whisk together flour, salt, and baking powder in a medium bowl until evenly combined; set aside.
- Whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla (if using) in a separate large bowl until eggs are foamy and sugar is dissolved.
- Add flour mixture to liquid mixture and stir until just mixed and moistened (the batter will be lumpy), about 50 strokes. Set batter aside to rest while the griddle heats or cover and store in the refrigerator for up to 12 hours. If the batter has been refrigerated, stir before using.
- Heat a large, seasoned cast iron skillet, frying pan, or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot. Once the pan is ready, use a paper towel to rub it with the remaining 1 teaspoon oil.
- Ladle pancake batter into the pan: 1/2 cup for large (6-inch) pancakes or 1/4 cup for smaller (4-inch) pancakes. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately with fresh fruit, butter, and maple syrup.