no judgment if you start making these every morning
Having a good pancake recipe in the repertoire is pretty key in establishing some good chill weekend vibes in your household. My husband starting making pancakes for our kids on weekends when they were very small and has spent years perfecting our family recipe. They beg for these (and so do their friends on sleep-overs) any Sunday morning when hockey doesn’t have us at the rink at an obscene hour. Though we never have the foresight to do this, you can make the batter the night before and refrigerate to save time. We just made these on vacation with friends in Cape Cod (popular enough for repeat performances!). Below find our family’s recipe for delicious pancakes that makes enough for about 6 satisfied kids or adults (depending on appetites).
- 2 cups all purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 6 tbsp granulated sugar
- 1/4 tsp salt
- 1 1/2 cups whole milk
- 2 eggs
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- Pinch of cinnamon (optional)
- Butter (optional)
- Maple Syrup (optional)
- Heat a flat cast-iron pan or heavy skillet on medium-low to medium heat, coated with a thin layer of vegetable oil.
- Whisk the dry ingredients (flour, salt, baking soda, baking powder, and sugar) together to make sure the ingredients are evenly distributed.
3. Whisk the wet ingredients together (milk, eggs, vegetable oil, vanilla extract).
4. Gently whisk the wet into the dry ingredients, stirring to fold. Don’t overmix. The batter will thicken slightly while you’re waiting for the pan (flat or skillet) to heat up.
5. Drop 1/4 cupfuls of batter onto the lightly greased pan. Let it sit undisturbed until bubbles begin to form (about two minutes). Then flip to the other side and cook for another 1 to 1 1/2 minutes (try to avoid a second flip, which will flatten the pancakes out).
6. Stack ‘em up with some butter and drizzle with maple syrup! As always, enjoy and have a great rest of the day!