Vanilla Pancakes Recipe
If you’re on the hunt for the ultimate breakfast treat that’s simple, comforting, and guaranteed to make mornings brighter, Vanilla Pancakes are about to become your new obsession. These fluffy, golden beauties come together in just minutes, filling your kitchen with the irresistible aroma of vanilla and warm batter. Whether you dress them up with fruit, drizzle on some maple syrup, or enjoy them straight from the skillet, Vanilla Pancakes turn an ordinary morning into something truly special.
Ingredients You’ll Need
The magic of Vanilla Pancakes starts with a handful of pantry staples—each one brings something important to the table, whether it’s fluffiness, flavor, or that perfectly tender crumb. Here’s what you’ll need and why it matters:
- All-purpose flour: The backbone of the pancakes, giving them structure and a soft, light texture.
- Granulated sugar: A touch of sweetness to balance out the vanilla and round out the flavor.
- Baking powder: The secret to achieving that pillowy lift and those classic pancake bubbles.
- Salt: Just enough to enhance all the other flavors and keep things from tasting flat.
- Milk: Adds moisture and helps create a smooth, pourable batter—dairy or non-dairy both work!
- Large egg: Binds everything together and adds richness for a custardy bite.
- Unsalted butter (melted): Infuses each pancake with buttery flavor and keeps them tender.
- Vanilla extract: The star of the show, delivering that deep, aromatic warmth that defines Vanilla Pancakes.
- Extra butter or oil for the pan: Ensures a golden, nonstick surface and a hint of crispness on the edges.
How to Make Vanilla Pancakes
Step 1: Whisk the Dry Ingredients
Start by grabbing a large mixing bowl and whisking together your all-purpose flour, granulated sugar, baking powder, and salt. This step guarantees your leavening and seasonings are evenly distributed, setting you up for pancakes that rise beautifully and taste balanced in every bite.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the milk, egg, melted butter, and that all-important vanilla extract. Whisk until you have a smooth, creamy mixture. The vanilla will immediately make its presence known, promising those classic Vanilla Pancakes flavors from the get-go.
Step 3: Combine and Rest the Batter
Pour the wet ingredients into the bowl of dry ingredients. Gently stir everything together—don’t overmix! A few lumps are perfectly fine and actually help keep your pancakes extra fluffy. If you have a few minutes to spare, let the batter rest; this little pause allows the flour to hydrate and the pancakes to puff up even more on the griddle.
Step 4: Heat and Grease the Pan
Place a skillet or griddle over medium heat and brush it lightly with butter or oil. You want a hot surface for those golden edges but not so hot that the pancakes burn before they’re cooked through. A drop of water should sizzle (not spatter) when it hits the pan.
Step 5: Cook the Pancakes
Scoop about 1/4 cup of batter onto the skillet for each pancake. Let them cook for 2 to 3 minutes, watching for bubbles to form on the surface and the edges to look slightly set. Flip them gently and cook for another 1 to 2 minutes until both sides are golden and the centers are cooked through. Repeat until all the Vanilla Pancakes are ready to devour.
How to Serve Vanilla Pancakes
Garnishes
Vanilla Pancakes are the perfect canvas for toppings big and small. Think soft pats of butter that melt into every nook, a drizzle of real maple syrup, or a dusting of powdered sugar for a touch of elegance. Fresh berries, sliced bananas, or a spoonful of whipped cream can turn breakfast into a celebration.
Side Dishes
Pair your Vanilla Pancakes with crispy bacon, savory breakfast sausage, or a vibrant fruit salad for balance. If you’re feeling extra cozy, a warm mug of coffee or a freshly squeezed glass of orange juice makes the meal complete.
Creative Ways to Present
Stack the pancakes high for a classic diner vibe, or serve them in mini stacks for brunch parties. Try using a cookie cutter to make fun shapes, or layer pancakes with yogurt and fruit for a breakfast parfait. The flavor of Vanilla Pancakes is so versatile, you can dress them up or down for any occasion!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Vanilla Pancakes (lucky you!), let them cool completely before stacking them between sheets of parchment paper. Place them in an airtight container and refrigerate for up to three days. This keeps them fresh and prevents sticking.
Freezing
Vanilla Pancakes freeze beautifully! Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep in the freezer for up to two months—perfect for those mornings when you need a quick, homemade breakfast fix.
Reheating
To reheat, pop your pancakes in the toaster or warm them in a skillet over low heat until heated through. If you’re feeding a crowd, arrange them on a baking sheet, cover with foil, and bake at 350°F for about 10 minutes. They’ll taste almost as good as fresh from the griddle!
FAQs
Can I make Vanilla Pancakes dairy-free?
Absolutely! Swap in your favorite non-dairy milk (like almond, oat, or soy) and use a plant-based butter or a neutral oil. The pancakes will still be tender and full of vanilla flavor.
Why is my pancake batter lumpy?
A few lumps are actually a good thing! Overmixing can make pancakes tough. Just stir until the flour is moistened and stop—those little lumps will disappear as the pancakes cook.
How do I get my pancakes extra fluffy?
Letting the batter rest for 5 to 10 minutes before cooking gives the baking powder time to work its magic. Also, don’t press down on the pancakes as they cook; let them rise naturally for the fluffiest texture.
Can I add mix-ins to Vanilla Pancakes?
Definitely! Try folding in chocolate chips, blueberries, or even chopped nuts after mixing the batter. Just be careful not to overload, or the pancakes may not cook through evenly.
What’s the best way to keep pancakes warm for a crowd?
As you cook each batch, keep finished Vanilla Pancakes on a baking sheet in a low oven (about 200°F). This way, everyone can dig in together and the pancakes stay soft and delicious.
Final Thoughts
There’s something truly magical about a stack of warm Vanilla Pancakes—simple, soulful, and endlessly comforting. Whether you’re making breakfast for someone you love or treating yourself to a slow morning, give these a try and watch how quickly they disappear. Happy flipping!
Print
Vanilla Pancakes Recipe
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Vegetarian
Description
These classic Vanilla Pancakes are fluffy, tender, and infused with a delicate vanilla flavor. Perfect for a comforting breakfast or brunch, they come together quickly with simple pantry ingredients and can be served with your favorite toppings like syrup, fresh fruit, or butter.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 1/4 cups milk
- 1 large egg
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon vanilla extract
For Cooking
- Extra butter or oil for greasing the pan
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the milk, egg, melted butter, and vanilla extract thoroughly until smooth and well blended.
- Make the Batter: Pour the wet ingredients into the dry ingredients. Stir gently just until combined; the batter may be slightly lumpy, which is ideal for fluffy pancakes.
- Heat the Skillet: Preheat a lightly greased skillet or griddle over medium heat. Use butter or oil to grease the surface to prevent sticking.
- Cook Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2 to 3 minutes, or until bubbles appear on the surface and the edges look set and slightly dry.
- Flip and Finish Cooking: Carefully flip each pancake and cook for an additional 1 to 2 minutes until both sides are golden brown and the pancakes are cooked through.
- Serve Warm: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a pat of butter.
Notes
- For fluffier pancakes, allow the batter to rest for 5–10 minutes before cooking to let the baking powder activate fully.
- You can substitute dairy-free milk like almond or oat milk to make this recipe dairy-free.
- For a healthier option, swap all-purpose flour with whole wheat flour.
- Do not overmix the batter; lumps are okay as overmixing can make pancakes tough.
- Keep cooked pancakes warm in an oven set to 200°F (93°C) while you finish the rest.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 30mg
