2 cups milk
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
Butter, for serving
Maple syrup, for serving
Don't overmix the batter; it will make your pancakes tough, flat, and rubbery.
Letting the batter sit for 5 to 10 minutes will result in fluffier pancakes.
If you're cooking various batches, keep the cooked pancakes warm on a baking sheet in a low oven.
While delicious on their own, these basic vanilla pancakes are easy to customize:
A few sprinkles of ground cinnamon adds warm spice.
Replace up to half of the flour with white whole-wheat flour for a healthier breakfast.
Before flipping your pancakes, sprinkle the tops with mini chocolate chips, blueberries, raspberries, or thinly sliced bananas.
Swap the maple syrup for a fruit syrup, warm fruit compote, or fresh fruit and whipped cream.
100g (1 stick minus 1 tbsp.) butter, slightly softened
100g (1⁄2 cup) caster sugar
2 tsp vanilla extract
200g (12⁄3 cup) plain flour
1 tsp baking powder
2 tbsp. light corn syrup (use golden syrup or honey as an alternative; each will alter the taste slightly)
2 tsp lemon juice