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Ingredients
Scale
- 1 1/2 cups (355 ml) milk of choice (or water)
- 1/2 cup (120 ml) oil (or melted butter)
- 2 large eggs (about 50 grams each, out of shell)
- 2 teaspoons vanilla extract
- 2 1/4 cups + 2 tablespoons (297 grams) all-purpose flour (or gluten-free flour)
- 1/4 cup (50 grams) granulated sugar
- 3 tablespoons baking powder
- 1 teaspoon salt
Instructions
- Whisk wet ingredients together in a large bowl.
- Combine dry ingredients in a separate bowl.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Preheat skillet and grease with spray or butter, and prepare cookie cutter.
- Pour batter into cookie cutter on skillet and cook until golden brown.
- Repeat the process for remaining batter.
Notes
Do not overmix to keep pancakes fluffy.
Grease pan and cutter between batches to maintain shape.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 6
- Cholesterol: 40