Whisk together the eggs, melted butter or oil, milk, and vanilla.
In a separate bowl, whisk together the dry ingredients. Stir in the egg mixture.
To make pancakes: Preheat the griddle to medium (350°F), greasing it lightly. Scoop the batter by ¼-cupfuls onto the griddle.
Cook pancakes for 1 to 2 minutes, till the tops lose their shine and bottoms are golden brown. Flip and cook for 1 to 2 minutes on the other side.
Serve hot, with butter and syrup.
To make waffles: Prepare the batter as directed, adding the extra fat; this will help make the waffles crisp. To cook, follow the directions that come with your waffle iron.
Tips from our Bakers
- For fluffier pancakes, allow the batter to rest at room temperature for 15 minutes before making pancakes.
- Note: For a dairy-free version of these pancakes, substitute soy milk, almond milk, or rice milk for the milk called for in the recipe. Results may vary from the original.
- Are you chocolate lovers looking for a decadent desserty version? Simply substitute 1/3 cup of cocoa powder for 1/3 cup of flour, chocolate extract for the vanilla, and stir in a 1/2 cup of chocolate chips into the batter before it rests.