Fluffy Homemade Pancakes

I grew up eating pancakes made from a box and the first time I saw someone make them from scratch it blew my mind that was even an option. I never thought I would be the type to make mine from scratch, but one day I was out of mix and had to get creative. I was so pleased with the result that I’ve yet to return to my old box ways.

What you’ll need:
– 2 1/2 cups flour
– 1 Tablespoon baking powder
– 1/2 teaspoon salt
– 3 Tablespoons sugar
– 1 1/2 cups milk or water
– 2 Tablespoons neutral oil
– 1 egg
– 1 teaspoon vanilla

What you’ll do:
– Combine dry ingredients in a medium bowl.
– In a small bowl, whisk together the wet ingredients until fully combined.
– Whisk the wet ingredients into the dry ingredients until just combined.
– Heat a skillet over medium high heat. Being careful not to crowd your pan, scoop your batter onto the skillet using a 1/4 cup scoop. Once the tops begin to get bubbly (about 2 minutes), flip over your pancakes and cook for another couple of minutes. Repeat this process until you run out of batter.
– Top with all the things and ENJOY!

A few notes:
– After scooping batter onto my skillet, I often add some chocolate chips on top before flipping over. Feel free to also add berries or nuts!
– I use my cookie scoop that is about a 1/4 cup. This gives me what I consider to be an ideal size, but feel free to make your pancakes bigger if you want!
– With a 1/4 cup scoop, I get around 9 pancakes.
– If you find that the middle of your pancakes aren’t getting fully cooked but the outside is borderline burnt, you’ll want to lower your heat to allow for a slower, more even cook.