Table of Contents
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Ingredients
- 1 1/2 c about 6 3/8 ounces all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cinnamon
- 1 1/4 c whole milk at room temperature
- 3 tablespoons unsalted butter melted or vegetable oil, plus more for skillet
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- Salted butter
- Maple syrup
Instructions
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Mix Dry Ingredients: In a large bowl. Whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
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Mix Wet Ingredients: In another bowl. Combine the milk, melted butter (or oil), vanilla, and eggs.
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Combine Mixtures: Gently fold the wet ingredients. Into the dry ingredients. Until just combined. It’s okay if there are some lumps.
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Let Batter Rest: Allow the batter to sit. For 15 to 30 minutes. To thicken slightly.
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Preheat and Grease: Heat a large nonstick skillet. Or griddle. Over medium-low heat. Lightly grease. With butter or oil.
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Cook Pancakes: Pour 1/4 cup of batter for each pancake into the skillet. Cook until the edges dry out. And bubbles form on top. About 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Until golden brown. And cooked through.
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Serve Warm: Transfer the pancakes to a plate. And keep warm. Repeat with the remaining batter. Adding more butter. Or oil to the skillet. As needed. Serve the pancakes hot with salted butter. And maple syrup.
Notes
To transform these Traditional Old-Fashioned Pancakes. Into a gluten-free delight. Simply swap out the all-purpose flour. For a gluten-free flour blend. Choose one that’s designed to be a 1:1 substitute. For regular flour. To ensure your pancakes remain just as fluffy. And delicious. It’s a simple switch. That makes these cozy morning treats. Accessible to everyone. At your table. Without sacrificing. Any of the beloved flavors. Or textures!