Easy Vanilla Pancakes Recipe

By Elizabeth Yetter

Updated 10/21/18

Vanilla pancakes with blueberries
arvindgrover/Flickr/CC BY-SA 2.0
Ratings
(18)
  • Total: 23 mins
  • Prep: 8 mins
  • Cook: 15 mins
  • Yield: About 18 Pancakes (18 servings)
Nutritional Guidelines (per serving)
59 Calories
2g Fat
7g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: About 18 Pancakes (18 servings)
Amount per serving
Calories 59
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 37mg 12%
Sodium 173mg 8%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Protein 2g
Calcium 46mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn’t love pancakes in the morning? These delicious vanilla pancakes are thick and make great belly-warmers for the colder days of the year. Kids and adults alike will enjoy these pancakes before school or work.

The pancake batter is easy to mix up and it requires ingredients that you probably already have in the kitchen. The secret to making great vanilla pancakes is a simple addition of vanilla extract.

This recipe makes around 18 average-sized pancakes and you can make them as small or large as your family prefers. They also freeze well so you can spend a single morning making pancakes and the family can heat them up for breakfast throughout the week.

Ingredients

  • 3 eggs
  • 2 cups milk (cold or room temperature)
  • 2 1/2 cups​ all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon ​vanilla extract

Steps to Make It

  1. In a medium bowl, add the eggs, milk, flour, sugar, salt, baking soda, and vanilla.

  2. Mix by hand or with an electric mixer.

  3. Drop batter by the 1/4 cup onto a hot, greased skillet or griddle.

  4. Cook until bubbles form on the top side, then flip the pancake over and brown the other side.

  5. Serve warm with butter and maple syrup.

Too many pancakes? These pancakes can be frozen for a quick morning breakfast. Simply allow the pancakes to cool completely and place them in a freezer bag, separating each pancake with a piece of wax paper. They can remain frozen for up to 6 weeks.