By Elena Esparza
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, beat the eggs. Then add the milk and vanilla extract, and mix until well combined.
Melt the butter and let it cool slightly. Add the melted butter to the wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Heat a griddle or non-stick pan over medium heat. Lightly grease with vegetable oil.
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the other side for another 1-2 minutes, or until golden brown.
Serve warm with butter and maple syrup, if desired.
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This breakfast brunch pancakes recipe is ready in 20 minutes and features eggs, flour, milk and other delicious ingredients. Contains 270 calories total.
In a large bowl, whisk together the flour, baking powder, sugar, and salt.
In another bowl, beat the eggs. Then add the milk and vanilla extract, and mix until well combined.
Melt the butter and let it cool slightly. Add the melted butter to the wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Heat a griddle or non-stick pan over medium heat. Lightly grease with vegetable oil.
Pour about 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the other side for another 1-2 minutes, or until golden brown.
Serve warm with butter and maple syrup, if desired.
Calories per Serving: 270
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