Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons butter, divided use
- 1 cup milk (cow’s milk or oat milk)
- 1 tablespoon oil (neutral flavor like grapeseed, avocado, or canola)
- 1 tablespoon water
- 1 teaspoon vanilla extract
- For serving: pats of butter, maple syrup, berries
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: Melt 2 tablespoons of butter in a glass measuring cup. Add the milk, oil, water, and vanilla extract to the melted butter. Whisk until well combined.
- Form Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are perfectly fine—avoid overmixing to keep the pancakes fluffy.
- Cook Pancakes: Heat a skillet (preferably cast iron or nonstick) over medium-low heat. Melt ½ tablespoon of butter in the skillet. Pour ¼ cup scoops of batter into the skillet, cooking two pancakes at a time. Cook until bubbles appear around the edges and the top starts to dry out, then flip and cook the other side for about 1 minute until set. Remove from heat and place on a wire cooling rack.
- Repeat and Serve: Repeat step 4, using ½ tablespoon of butter for each batch, until all the batter is used. Serve warm with extra butter, maple syrup, and fresh berries.
Notes
- Substitutions: You can use gluten-free flour for a gluten-free version. For a dairy-free option, use plant-based butter sticks and oat milk.
- Storage: Store any leftover pancakes in an airtight container. Reheat in the microwave for 10 seconds or freeze on a wire rack and then transfer to a bag for up to 3 months. Reheat using a toaster.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: pan-frying
- Cuisine: American
Nutrition
- Calories: 180 kcal
- Sugar: 7g
- Protein: 3g
Keywords: EgglessPancakes, DairyFreeBreakfast, FluffyPancakes, EasyPancakeRecipe, BreakfastIdeas, PancakeLovers