Craving a stack of fluffy, golden-brown pancakes that melt in your mouth? You don’t need buttermilk to achieve that restaurant-quality texture! This recipe offers a simple, delicious way to make pancakes that are both airy and flavorful. Perfect for a weekend brunch or a quick weeknight breakfast, these pancakes are sure to become a family favorite. Let’s get started!
INGREDIENTS
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs, beaten
- 2 cups milk
INSTRUCTIONS
- Preheat an electric griddle or a large skillet over medium heat (I recommend using a griddle).
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, salt, and sugar.
- In a separate large mixing bowl, combine the wet ingredients: oil, eggs, and milk.
- Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are okay.
- Add a little melted butter to the preheated griddle. Pour about 1/3 cup of batter onto the griddle for each pancake.
- Cook until the edges look dry and bubbles form on top, then flip the pancake. Cook for an additional minute or until golden brown.
- Allow pancakes to cool before freezing any leftovers. Reheat in the microwave for about 20 seconds per pancake.
Nutrition Information:
- Yield: 23 pancakes
- Serving Size: 1 pancake
- Calories: 87
- Total Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Unsaturated Fat: 3g
- Cholesterol: 18mg
- Sodium: 237mg
- Carbohydrates: 12g
- Fiber: 0g
- Sugar: 2g
- Protein: 2g
Enjoy your pancakes!
