Nothing screams Saturday morning louder than a big ole stack of pancakes! These light and fluffy pancakes are a weekend staple in our house. The ingredients consist of a few classic pantry items so I ALWAYS have them on hand, which means I can whip them up at a moment’s notice. Now I know there are plenty of you out there who are box mix addicts (and that’s ok, I’m not judging). I’m telling you this recipe is so foolproof and comes together so quickly, it’ll have you ditching the pre made batter. Or at the very least it will become your go to recipe in a pinch! Everyone needs a good pancake recipe in their arsenal. These pancakes are highly adaptable too. Stir in blueberries or chocolate chips, add cinnamon or nutmeg, switch out the vanilla for almond or rum extract. Go ahead! Get crazy!! Whatever you do, don’t forget the syrup. I mean, c’mon, that’s what pancakes were really intended to be…..the perfect little vessel to mop up loads of sugary sweet syrup, right?!?

Here’s all you”l need: flour, sugar, baking powder, kosher salt, milk, egg, butter and vanilla extract.

In a large bowl, mix together the dry ingredients, so that’s your flour, sugar, baking powder and salt.

Warm the milk in the microwave for one minute. Add the warm milk, melted butter, egg, and vanilla extract to a smaller separate bowl.

Whisk until well combined. Pro tip: The warm milk and the melted butter will help the ingredients to combine more easily and you won’t have clumps of butter throughout. You can even go one step further and say it out loud to the closest person around. Say it with confidence and they will totally think you know what you’re talking about! Professional pancake maker right here!! I think I’m going to make that my official title.Form a well in the middle of the flour mixture. Pour the milk mixture into the well of the flour mixture.

Using a fork, stir until just combined. Little clumps are ok, but you don’t want to see any big clumps of flour. I like to use a fork as opposed to a whisk because it helps to not over-mix the batter. Told you….pan….cake…….pro!!! Pretty soon you will be too!

Lightly brush a large skillet with butter and heat over medium heat. I feel like this picture is SO incriminating!! Metal utensils are a big NO for these pans and I would drop the hammer on my hubby if I caught him doing this. Brainstorming my list of excuses right now for when he reads this blog post!

Pour pancake batter into the pan 1/4 cup at a time. Cook over medium heat. Once the edges are firm and the tops start to form bubbles that pop, it’s time to flip! Typically this will take eh, about two minutes per side. Catch ya on the flip side!

Flip it and cook for another 1-2 minutes on the other side. You want the middle to be cooked and the pancakes to be lightly browned. Be sure to add more butter to the pan as needed (in between pancakes). Serve warm with butter and syrup and your favorite pancake toppings. I love strawberries, blueberries, and whipped cream!!

Four out of five nieces and nephew’s agree this is the BEST (and most requested) breakfast at Aunt Lisa’s House. And the fifth one isn’t old enough to eat pancakes yet! Don’t worry Peyton you’ll get to try them soon enough!! Looking for something more portable? Try our Maple Glazed Mini Pancake Bites!

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