Happy Easter!

Thought I’d share this easy recipe that gets you perfect fluffy pancakes every TIME. After testing and finally nailing this recipe, pancake making has officially become part of my Sunday ritual!

Before you try out the recipe here are some tips and important things to note.

  1. Overmixing is what ruins the pancakes and makes them flat instead of fluffy and moist. So always mix lightly!
  2. Vanilla extract and Vanilla essence (imitation vanilla) are different! Vanilla extract is pure highly concentrated vanilla, and because it’s the real deal, the price shows for it. It can cost almost $30 (3,000 KSH) for a tiny bottle. If you’re like me and don’t have the budget for it, I would opt for imitation vanilla. I bought a good quality brand, and the pancakes came out with a pretty intense vanilla flavor so be careful about the brand of vanilla essence that you’re using. It makes a HUGE difference.
  3.  Always look out for an opportunity to add more flavor. In my case, instead of regular milk I use Vanilla almond milk and I added in vanilla/caramel coffee creamer as well and it intensified the vanilla flavor overall. (Added bonus, almond milk is a healthy alternative!)
  4. If you plan on using coconut oil, I would use a brand that has a subtle flavor because it can get a little bit overpowering.
  5. If you want to make multiple pancakes at once, I would use a griddle! Making pancakes can be quite time consuming so this is a lifesaver.

Enjoy! And If you try it don’t forget to let me know how it turned out!

Love and love!

Print Recipe
Fluffy Vanilla Pancakes Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar less if you plan to drown it in syrup 😛
  • 1 pinch salt
  • 1 1/4 milk
  • 1 large egg
  • 4 tablespoons coconut oil (butter or vegetable oil can work too)
  • 1 teaspoon vanilla extract or imitation vanilla (a good quality brand is important if you're using imitation vanilla)
  • vegetable oil (for frying)
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar less if you plan to drown it in syrup 😛
  • 1 pinch salt
  • 1 1/4 milk
  • 1 large egg
  • 4 tablespoons coconut oil (butter or vegetable oil can work too)
  • 1 teaspoon vanilla extract or imitation vanilla (a good quality brand is important if you're using imitation vanilla)
  • vegetable oil (for frying)
Instructions
  1. Being by sifting the flour and baking powder into a mixing bowl.
  2. Add the sugar and whisk it all together.
  3. In a separate dish, add milk and warm into the microwave until it's lukewarm. (This helps to blend the oil in)
  4. In another dish, melt the coconut oil or butter and add it into the milk mixture.
  5. Add the egg and whisk until everything's blended in.
  6. Make a well in the center of the flour mixture and add the milk mixture.
  7. Use a fork to blend the ingredients together. Do this slowly until you don't see the raw flour. They'll still be a few bumps but that's fine. The key is to NOT overmix.
  8. Heat the griddle or pan over medium heat and place the vegetable oil into the pan.
  9. Use a 1/4 cup measuring spoon to scoop the batter then add it into the heated pan.
  10. When the edges get brown and bubbles start to form on top of the pancake, flip it over and do the same for the other side. This should take about 4-5 minutes total.
  11. Serve pancakes immediately or place in food warmer till all pancakes are ready.
  12. Seve with berries, bananas, syrup or whipped cream. Enjoy!
Recipe Notes

Share this Recipe

 

2+