Step 1. Mix the dry ingredients.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
Step 2. Whisk the wet ingredients.
In a separate bowl, beat the eggs. Add the milk, melted butter, and vanilla extract, whisking until smooth.
Step 3. Combine the batter.
Pour the wet ingredients into the dry mixture. Stir gently until just combined. The batter should be slightly lumpy — avoid overmixing, or the pancakes will be dense. Adjust with a splash of milk if the batter feels too thick.
Step 4. Cook the pancakes.
Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour about ¼ cup of batter per pancake onto the hot surface. Cook until bubbles form on top and the edges look set, about 2–3 minutes. Flip and cook another 1–2 minutes until golden and cooked through.
Step 5. Serve.
Stack the pancakes on a warm plate and serve with butter, syrup, fruit, or your favorite toppings.
This recipe is adapted from our go-to waffle batter. The key difference is the consistency — pancake batter should be a little thinner so it spreads evenly on the pan. If you want to keep it richer, use the same ratio as the waffle batter and simply add a splash of milk.
For extra-fluffy pancakes, separate the eggs: beat the whites until soft peaks form, then gently fold them into the batter at the end. It gives the pancakes an even lighter lift.
Serve with maple syrup, fruit compote, or a drizzle of honey for a simple, homemade breakfast everyone will love.
Calories: 210 kcal | Protein: 6 g | Fat: 8 g | Carbohydrates: 28 g | Fiber: 1 g | Sugars: 6 g | Sodium: 330 mg
Values are approximate and may vary depending on ingredients used and serving size.
Try our Homemade Waffles — the original version this recipe was adapted from! They’re crisp on the outside, fluffy inside, and just as easy to make.
