Instructions

  1. Note: Thanks to reader feedback, as of 11/07/16 we've adjusted the liquid/flour ratio of these pancakes. The resulting batter will still be a bit thicker than standard pancake batter, but will be easily pourable.

  2. Whisk together the dry ingredients and set them aside.

  3. Beat together the eggs, melted butter or oil, milk, and vanilla.

  4. Whisk into the dry ingredients into the wet ingredients.

  5. Allow the batter to rest for 10 minutes, while you preheat your griddle to medium-high. If you have an electric griddle, set it to 350°F. Grease the griddle.

  6. Pour about 3 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.

  7. Turn the pancakes over and cook for an additional 1 to 2 minutes, until brown.

  8. Serve pancakes hot, with butter and syrup.

Tips from our Bakers

  • Feel free to stir in any additional ingredients like berries, chopped fruit, nuts, chocolate chips, etc.