Indulge in the most heavenly, melt-in-your-mouth pancakes that promise to elevate your breakfast experience. These Super Soft Egg & Milk Vanilla Pancakes are the perfect blend of fluffy texture, delicate sweetness, and irresistible vanilla aroma that will transform your morning routine into a gourmet delight.
Ingredients
US Measurements
- 2 cups all-purpose flour
- 2 large eggs
- 1½ cups milk
- 2 tbsp sugar
- 1 tbsp butter (melted)
- 1 tsp baking powder
- 1 tsp vanilla extract
Metric Measurements
- 240g all-purpose flour
- 2 large eggs (about 100g)
- 360ml milk
- 25g sugar
- 15g butter (melted)
- 5g baking powder
- 5ml vanilla extract
Step-by-Step Instructions
- In a large mixing bowl, sift together the all-purpose flour and baking powder to ensure a smooth, lump-free mixture.
- Create a well in the center of the dry ingredients and add the eggs, milk, sugar, melted butter, and vanilla extract.
- Whisk the ingredients together until just combined. Be careful not to overmix – some small lumps are perfectly fine and will help create a tender pancake.
- Let the batter rest for 5-10 minutes. This allows the flour to absorb the liquid and helps create a more tender pancake.
- Heat a non-stick skillet or griddle over medium-low heat. If using a regular pan, lightly grease with butter or cooking spray.
- Using a ¼ cup measuring cup, pour the batter onto the hot surface. Allow enough space between pancakes for easy flipping.
- Cook until small bubbles form on the surface and the edges start to look dry (about 2-3 minutes).
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adjusting heat as necessary to prevent burning.
- Serve immediately, stacked high and topped with your favorite accompaniments.
Nutritional Information
- Servings: 4-6 (about 12-15 pancakes)
- Calories per serving: Approximately 250-300
- Protein: 8-10g
- Carbohydrates: 35-40g
- Fat: 8-10g
Cooking Time
- Prep Time: 10-15 minutes
- Cooking Time: 15-20 minutes
- Total Time: 25-35 minutes
Cooking Tips and Tricks
- Use room temperature eggs and milk for better integration
- Don’t overmix the batter – this can lead to tough pancakes
- Let the batter rest to allow flour to hydrate
- Use a low to medium heat to ensure even cooking
- Test the pan’s temperature with a drop of water – it should sizzle gently
Variations and Substitutions
- Flavor Variations:
- Add cinnamon or nutmeg to the batter
- Incorporate lemon zest for a bright flavor
- Mix in chocolate chips or blueberries
- Dietary Adaptations:
- Gluten-Free: Use gluten-free all-purpose flour
- Dairy-Free: Substitute milk with almond or oat milk
- Lower Sugar: Reduce sugar or use a sugar substitute
Topping and Serving Suggestions
- Classic maple syrup
- Fresh berries
- Whipped cream
- Butter
- Chocolate sauce
- Caramel drizzle
- Chopped nuts
- Powdered sugar
Frequently Asked Questions
- Why are my pancakes tough? Overmixing the batter develops gluten, making pancakes dense. Mix just until ingredients are combined.
- How do I keep pancakes warm? Place cooked pancakes on a baking sheet in a low oven (200°F/95°C) while preparing the rest.
- Can I make the batter ahead of time? Prepare batter and refrigerate overnight. Stir gently before cooking.
- How can I make pancakes fluffier? Separate eggs, whip whites until stiff, and fold back into batter.
- Are these pancakes freezer-friendly? Yes! Cool completely, stack with parchment paper, and freeze for up to 1 month.
Storage and Make-Ahead Tips
- Refrigerate batter for up to 24 hours
- Store cooked pancakes in an airtight container
- Reheat in toaster or microwave
- Freeze for up to 1 month
- Best consumed fresh for optimal texture
Enjoy these Super Soft Egg & Milk Vanilla Pancakes – a breakfast masterpiece that promises to start your day with pure deliciousness!