Fluffy Pancakes

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I never ate pancakes at home growing up, but then I married into a family that loves pancakes so much they have a special electric griddle for it. After becoming a mom, my family’s pancake consumption has gone up so much that we always have a stash of homemade pancakes in the freezer (here’s how to freeze and reheat them). This fluffy pancakes recipe is the only one I use. It doesn’t have any fussy ingredients like buttermilk (although there’s always a place for buttermilk pancakes), and it yields fluffy and delicious pancakes every single time. The secret? A hefty dose of vanilla and salt to make sure the pancakes taste good even without butter and maple syrup, and making sure the batter rests. But there’s more: It takes less than 5 minutes to whip up a batch of batter so these are doable even on a weekday morning.

• They’re better than your average pancakes. A generous amount of vanilla and salt in the batter means that these pancakes are full of flavor.
• Thicker batter = fluffier pancakes. Letting the batter rest for 10 minutes ensures the flour hydrates and the batter thickens, yielding tender, fluffy pancakes every single time.
• It’s not fussy. There’s no buttermilk here! Instead it relies on eight pantry staples you probably already have on hand.

• Flour: All you need is all-purpose flour.
• Milk: Whole or 2% milk can be used here. Whole milk will yield slightly fluffier pancakes.
• Eggs: Use 2 large eggs in the batter.
• Vanilla: A generous amount of vanilla extract (1 tablespoon) gives the pancakes tons of flavor.
• Salt: Don’t skimp on the salt here, as it really keeps the pancakes from being bland. I promise that the pancakes won’t taste overly salty.

1. Mix the dry and wet ingredients. Mix flour, sugar, and baking powder together for the dry ingredients. Whisk melted butter or oil, eggs, milk, salt, and vanilla together for the wet ingredients.
2. Make the batter and let it rest. Stir the wet and dry ingredients together, then let the batter rest for 10 minutes. Use this time to clean up and start heating the griddle or pan.
3. Cook the pancakes. Cook the batter on a lightly greased pan over medium heat until golden brown, about 3 minutes per side.

• 1/4 cup

  vegetable or canola oil, or 4 tablespoons (1/2 stick) melted and cooled unsalted butter

• Cooking spray, or vegetable or canola oil, for cooking

• For serving: Maple syrup and butter

Instructions

1. Whisk 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 tablespoon baking powder together in a medium bowl.

2. Whisk 1 1/3 cups whole milk, 1/4 cup vegetable oil, 2 large eggs, 1 tablespoon vanilla extract, and 1 1/4 teaspoons kosher salt together in a large bowl until combined (it may not be smooth if using butter). Add the flour mixture and stir with a flexible spatula just until no streaks of flour remain (there will be small lumps, do not overmix). Let sit for 10 minutes.

3. A few minutes before the batter is ready, heat a griddle or large (12-inch) cast-iron or nonstick frying pan over medium heat. If you want to keep the pancakes warm as you make them, heat the oven to 200ºF.

4. A few minutes before the batter is ready, heat a griddle or large (12-inch) cast-iron or nonstick frying pan over medium heat. If you want to keep the pancakes warm as you make them, heat the oven to 200ºF.

5. When the batter is ready, brush the griddle or pan lightly with vegetable oil, or coat lightly with cooking spray. For small pancakes, drop 4 (2-tablespoon) portions of the batter into the pan. For large pancakes, drop 3 (1/4-cup) portions. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, 2 to 2 1/2 minutes. Reduce the heat as needed if the pancakes are browning too quickly.

6. Slide a flat spatula under each pancake and flip. Cook until the second side is golden-brown, about 2 minutes more. Transfer to a plate, or place on a baking sheet and keep warm in the oven. Repeat cooking the remaining batter, greasing the pan before each batch if needed. Serve with maple syrup and butter.

Storage: The pancakes can be refrigerated in an airtight container for up to 5 days. To freeze, place on a baking sheet with parchment between each layer; freeze until solid, then transfer to a zip-top bag and freeze for up to 2 months. Reheat in a 325ºF oven until warmed through, 5 minutes if refrigerated or 10 minutes if frozen.