Easy and delicious Classic Pancakes for breakfast, brunch, or any time you crave them.

Warm, buttery, and sweet smell flow through the air as hot pancakes are lifted from the pan. Butter is slowly sliding down the pancakes, leaving a light yellow trail behind it.

The coolness of the syrup and heat of the classic pancake complimented one another perfectly and simply served to bring out the subtle flavor of the pancake itself.

A thick coat of sweet maple syrup covering pancakes like a delightful tasty blanket that makes your mouth water with each bite. Mhmm!!!

A burst of raspberry gives even more refreshing flavor as it reaches your taste buds. I think any fruit would be perfect, but there is something about raspberry on pancakes. Just gives you a nice flavor.

Well, I adore raspberries so I dink my tea from it almost every single day but, yes, you may use any berry or fruit.

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Anyhow, we just love pancakes. However, if I could I would eat them probably every single day. I have an issue with carbs, but that is just ’cause I love them too much.

Well, they are not sitting well with my stomach, so I try to make pancakes or waffles with almond flour. Although, I do treat myself with these every once in a while.

Either way, you call them; Pancakes, Hotcakes, or American pancakes, these are fluffy and delicious and they certainly make one amazing start of the day.

If you make my Classic Pancakes, please tag me on Instagram. @sandraseasycooking using hashtag #sandraseasycooking. Thank you so very much for all your support!

HAPPY COOKING!

You might also like these:

French Toast Casserole

Fluffy Cream Cheese Blueberry Pancakes

Fluffy Cream Cheese Pancakes

Blackberry Flax Pancakes

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Yield: SERVES 4

Classic Pancakes

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Either way, you call them; Pancakes, Hotcakes or American pancakes, these are fluffy and delicious and they certainly make one amazing start of the day.

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Ingredients

• 2 cups All-Purpose Flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 3/4-2 cups milk
• 1 tablespoon Unsalted Butter melted, plus more for serving
• 2 teaspoons vinegar (if you do not have it you may use lemon juice)
• Vegetable Oil for greasing the pan

Serve it with:

• Unsalted Butter
• Maple syrup
• Jam
• Fruit

Instructions

1. Place a heat-proof serving platter into a warm oven, tuned to 200°F.
   This will keep pancakes nice and warm.
2. Heat a griddle/skillet/nonstick pan over low-medium heat.
3. In a large bowl, add the flour, baking powder, salt, and sugar and whisk to combine.
4. In another bowl mix wet ingredients; eggs, vanilla, melted unsalted butter, and milk. Add wet mixture to the dry mixture and mix until just combined. It is alright it the better is a bit lumpy. Lastly, add vinegar or lemon juice and stir well to combine.
5. Brush nonstick saute pan or the griddle with oil or butter and drop about 1/3 cup or for large pancakes 1/2 cup of the batter on the hot griddle/skillet/nonstick pan. Allow pancakes to cook until golden brown and bubbles begin to form on the surface. Flip and continue to cook until golden on the second side and cooked through, about a minute or two per side.
6. As the pancakes come out of the griddle/skillet/nonstick pan, place them on the warm platter in the oven until ready to serve. READ NOTES!
7. Repeat with the remaining batter. Serve with butter, warm maple syrup, and fruit.

Notes

If your pancakes are not cooked through, put them on the microwave-safe plate in a single layer and microwave for 30 seconds to 45 seconds. They will fluff up and be completely cooked.

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