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 1/4-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
Please note that the buttermilk powder linked to from this recipe is packaged in our own facility, which is not certified gluten-free. Omit it if necessary.
- 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.