Easy Vanilla Pancakes

Written by
Elizabeth Yetter
Bread expert Elizabeth Yetter has been baking bread for more than 20 years, bringing her Pennsylvania Dutch Country experiences to life through recipes.
Learn about The Spruce Eats' Editorial Process
Elizabeth Yetter
Updated 05/24/21
Stack of vanilla pancakes with butter and maple syrup on a plate

The Spruce / Loren Runion
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 9 servings
Yield: 18 pancakes
Nutrition Facts (per serving)
59 Calories
2g Fat
7g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 9
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 or as part of a weekend brunch.

The pancake batter is easy to mix up and uses ingredients you probably already have in your pantry and refrigerator. The secret to making great vanilla pancakes is a simple addition of vanilla extract. If you happen to have flavorful vanilla sugar, you can use it instead of the plain sugar and omit the extract—or leave it in if you really love vanilla.

This recipe makes around 18 average-sized pancakes, but 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.

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Ingredients

  • 3 eggs
  • 2 cups milk
  • 1/2 teaspoon ​vanilla extract
  • 2 1/2 cups​ all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • Butter, for serving
  • Maple syrup, for serving

Steps to Make It

  1. Gather the ingredients. Heat a large skillet or griddle over medium heat.

    Easy vanilla pancakes ingredients

    The Spruce / Loren Runion

  2. In a medium mixing bowl, combine the eggs, milk, and vanilla. Whisk until combined.

    Eggs, milk, and vanilla in a bowl

    The Spruce / Loren Runion

  3. Add the flour, sugar, salt, and baking soda. Mix just until combined.

    Vanilla pancake batter in a bowl

    The Spruce / Loren Runion

  4. Lightly grease the skillet or griddle. Drop 1/4 cups of the batter onto the prepared, hot surface. Space the pancakes apart to allow for easy flipping.

    Pancakes cooking in a greased skillet

    The Spruce / Loren Runion

  5. Cook until bubbles form on the top side, then flip the pancake over and brown the other side. Repeat with the remaining batter.

    Vanilla pancakes cooking in a skillet

    The Spruce / Loren Runion

  6. Serve warm with butter and maple syrup. Enjoy.

Tips

  • Don't overmix the batter; it will make your pancakes tough, flat, and rubbery.
  • Letting the batter sit for 5 to 10 minutes will result in fluffier pancakes.
  • If you're cooking various batches, keep the cooked pancakes warm on a baking sheet in a low oven.

Variations

While delicious on their own, these basic vanilla pancakes are easy to customize:

  • A few sprinkles of ground cinnamon adds warm spice.
  • Replace up to half of the flour with white whole-wheat flour for a healthier breakfast.
  • Before flipping your pancakes, sprinkle the tops with mini chocolate chips, blueberries, raspberries, or thinly sliced bananas.
  • Swap the maple syrup for a fruit syrup, warm fruit compote, or fresh fruit and whipped cream.

How to Store and Freeze Vanilla Pancakes

Leftovers can be stored in an airtight container in the fridge for up to three days.

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 waxed paper so they don't stick together. They can remain frozen for up to six weeks. Defrost and reheat briefly on the stovetop or in the microwave, or reheat from frozen in a toaster.