|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 1g||3%|
|Total Sugars 27g|
|Vitamin C 0mg||1%|
|*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.|
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.
Gather the ingredients. Heat a large skillet or griddle over medium heat.
In a medium mixing bowl, combine the eggs, milk, and vanilla. Whisk until combined.
Add the flour, sugar, salt, and baking soda. Mix just until combined.
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.
Cook until bubbles form on the top side, then flip the pancake over and brown the other side. Repeat with the remaining batter.
Serve warm with butter and maple syrup. Enjoy.
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.