These restaurant-style pancakes are absolutely delicious. I can almost guarantee everyone in your family (including yourself) will appreciate their moist and super fluffy texture. These pancakes are truly reminiscent of those from your favorite breakfast restaurant. They have the wholesome flavor and delicious taste, along with a pleasantly soft and moist texture. Trust me, you’ll savor every bite as I did.
| Cook Time: | 25 min |
| Prep Time: | 25 min |
| Total Time: | 50 min |
| Category: | Breakfast |
| Cuisine: | American |
| Yield: | 7 Pancakes |
Preparation
1. 1 egg *room temp*
2. 1/4 tsp vanilla extract optional
3. 1 tsp apple cider vinegar optional
4. 1 tbsp melted butter
5. 1 cup and 2 1/2 tbsp dairy or dairy free milk
6. Gather all of your ingredients together
7. Add all of your dry ingredients to a large mixing bowl. Combine thoroughly, braking up any large floury lumps.
8. Add in the egg and the wet ingredients. Combine until a mostly smooth batter forms. Some small lumps will remain, so you don’t need to over-mix the batter.
9. At this time, you can also add in any additions such as fresh/frozen fruit, chopped nuts, chocolate chips, etc.
10. *Allow the batter rest for 10 minutes for the best fluffy and soft pancake texture*
11. Heat a skillet or frying pan to medium heat. Use oil spray or add a little oil before cooking each pancake.
12. Add the desired amount of batter to the pan, forming a circular shape. Cook for two minutes on the first side.
13. Flip the pancake over, then cook for an extra minute. The pancakes should be golden brown.
14. *Tip* If you’re not serving the pancakes right away, heat your oven to 200 degrees. Cover a sheet pan with foil, and add each pancake to it as it’s finished cooking.
15. Cover the top with more foil to keep the pancakes from drying out, until you’re finished making all of them
2. 1/4 tsp vanilla extract optional
3. 1 tsp apple cider vinegar optional
4. 1 tbsp melted butter
5. 1 cup and 2 1/2 tbsp dairy or dairy free milk
6. Gather all of your ingredients together
7. Add all of your dry ingredients to a large mixing bowl. Combine thoroughly, braking up any large floury lumps.
8. Add in the egg and the wet ingredients. Combine until a mostly smooth batter forms. Some small lumps will remain, so you don’t need to over-mix the batter.
9. At this time, you can also add in any additions such as fresh/frozen fruit, chopped nuts, chocolate chips, etc.
10. *Allow the batter rest for 10 minutes for the best fluffy and soft pancake texture*
11. Heat a skillet or frying pan to medium heat. Use oil spray or add a little oil before cooking each pancake.
12. Add the desired amount of batter to the pan, forming a circular shape. Cook for two minutes on the first side.
13. Flip the pancake over, then cook for an extra minute. The pancakes should be golden brown.
14. *Tip* If you’re not serving the pancakes right away, heat your oven to 200 degrees. Cover a sheet pan with foil, and add each pancake to it as it’s finished cooking.
15. Cover the top with more foil to keep the pancakes from drying out, until you’re finished making all of them
Ingredients
* Dry Ingredients
* 1 cup and 1 tbsp all-purpose flour
* 1/4 tsp salt
* 1/2 tbsp granulated sugar
* 2 1/2 tsp baking powder
* 1/4 tsp baking soda
* Wet Ingredients
* 1 egg *room temp*
* 1/4 tsp vanilla extract optional
* 1 tsp apple cider vinegar optional
* 1 tbsp melted butte
* 1 cup and 1 tbsp all-purpose flour
* 1/4 tsp salt
* 1/2 tbsp granulated sugar
* 2 1/2 tsp baking powder
* 1/4 tsp baking soda
* Wet Ingredients
* 1 egg *room temp*
* 1/4 tsp vanilla extract optional
* 1 tsp apple cider vinegar optional
* 1 tbsp melted butte
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