Vanilla Pancakes Recipes

EXTRA-YUMMY FLUFFY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder, cinnamon, and salt in a bowl. Whisk in the milk, egg, 3 tablespoons vegetable oil, and vanilla extract until only a few lumps remain. Let the batter stand for 5 full minutes for extra fluffiness.
• Heat a skillet or griddle over medium heat, and brush with 1 teaspoon vegetable oil. When the oil shimmers, slowly pour about 1/4 cup of batter into the hot pan. Cook until bottom is browned, about 2 minutes, then flip and cook until the center of the pancake is set and the other side is browned, about 2 more minutes. Keep warm until serving.

STRAWBERRY VANILLA PANCAKES

Steps:

• In a medium bowl, stir together the flour, brown sugar, baking powder and salt. Pour in the milk, oil, egg and vanilla, and mix until well blended. Stir in the strawberries.
• Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into desired size of pancakes. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

VANILLA PROTEIN PANCAKES RECIPE BY TASTY

Steps:

• In a bowl, mix oat flour, protein powder, baking powder, and cinnamon until fully blended.
• Add egg whites and Greek yogurt to the bowl and mix until a batter-like consistency is reached.
• Melt coconut oil in a skillet over medium-high heat and wipe down to prevent the pancakes from sticking.
• Pour in some batter and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked through.
• Top your pancake stack with bananas, blueberries, or honey.
• Enjoy!

VANILLA PANCAKES

Steps:

• Beat egg until frothy.
• Add milk and butter.
• Mix well.
• Add sugar, salt and vanilla extract. Mix well.
• Add flour and mix until smooth.
• Add a little water if it is too thick. Mixture should just barely pour out of a spoon.
• Heat a heavy cast iron griddle or skillet over medium low burner.
• Wipe with butter with a paper towel just enough to grease the surface lightly.
• When heat is correct a small drop of water will just bounce and break in to smaller drops.
• Pour batter a 1/4 cup at a time for each pancake.
• Turn when top begins to bubble slightly.
• Second side cooks quicker so keep an eye on 'em.
• Repeat until out of batter, remember to wipe the griddle with butter between each batch.

VANILLA & CINNAMON PANCAKES

Steps:

• In a medium mixing bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Make a well in the centre of the dry mixture and set aside.
• In a second medium mixing bowl, combine the eggs and milk. Add egg mixture all at once to the dry mixture. Stir until just moistened. (Batter should be lumpy).
• For standard-size pancakes, pour about 60ml (1/4 cup) of batter onto a hot, lightly greased griddle or non-stick pan. Cook over medium heat about 2 minutes on each side, or until pancakes brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry.
• Serve immediately with fresh fruit, maple syrup, and a knob of butter!

CHERRY-VANILLA PANCAKES

Steps:

• 1. Sift the flour before measuring.
• 2. Resift the flour with salt, sugar, and baking powder.
• 3. Lightly beat the egg.
• 4. Add the milk, butter, vanilla, and egg to the flour mixture.
• 5. Stir only until blended. Do not over mix.
• 6. Heat a griddle or large skillet over medium heat.
• 7. Spray lightly with non-stick cooking spray. (Or if you prefer you can lightly oil or use melted butter.)
• 8. Spoon 2-3 tablespoons of batter into griddle or skillet for each pancake.
• 9. Let cook until bubbles form. Then flip the pancake carefully.
• 10. Cook other side until pancake is done.
• 11. To serve, stack the pancakes on a plate. Spoon cherry pie filling over the top of the pancakes. Add whipped cream on the top. Sprinkle with powdered sugar if desired.Serve immediately.

STRAWBERRY VANILLA PANCAKES

Steps:

• In a medium size bowl stir together, the flour, brown sugar, baking powder and salt.
• Pour in the milk, oil, egg, and vanilla extract (yes that's 2 tablespoons of extract), and mix until well blended.
• Stir in the 1 cup of fresh chopped strawberries.
• Coat a large skillet or griddle, with butter or cooking spray. Then heat skillet or griddle over medium heat.
• Pour batter into desired size of pancakes, onto skillet or griddle. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.
• Top pancakes with either maple syrup, or jam, or fresh strawberries and Reddi Wip (or Cool Whip). I ate mine with fresh strawberries and Reddi Wip.
• Yields: 8 pancakes.

VANILLA DUTCH PANCAKES

Steps:

• Sift flour into a mixing bowl; whisk in vanilla sugar and salt. Pour in milk. Add eggs and whisk together.
• Melt butter on a griddle or in a frying pan over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.