Fluffy, tender, and fragrant milk pancakes are the kind of breakfast that disappears fast from the skillet. The batter comes together in minutes, while baking powder and vanilla sugar give the pancakes their lift and a warm, inviting aroma. Serve them with berries, honey, maple syrup, or sour cream — they’re lovely in any version.
Ingredients
- Eggs — 3
- All-purpose flour — 2 cups
- Milk — 1 1/2 cups
- Sugar — 2 tbsp
- Baking powder — 10g (about 2 1/2 tsp)
- Vanilla sugar — 1 packet
- Salt — a pinch (optional)
- Vegetable oil for the pan — 1 tbsp (optional)
How to make
- Mix the dry ingredients: sifted flour, sugar, vanilla sugar, and baking powder. Add a pinch of salt if you like.
- In another bowl, lightly beat the eggs with a whisk, pour in the milk, and stir until smooth.
- Combine the wet and dry mixtures, then gently stir until you have a smooth batter with no lumps. Don’t overmix, or the pancakes will lose their fluffiness. Let the batter rest for 5 minutes.
- Heat a nonstick skillet over medium heat. If needed, lightly grease the surface with vegetable oil.
- Spoon 2–3 tbsp of batter per pancake, shaping rounds about 3 1/4–4 inches across.
- Cook for 1–2 minutes, until bubbles appear on the surface and the edges look golden. Flip and cook for about 1 more minute, until nicely browned.
- Stack the pancakes and cover them with a clean towel for a minute to keep them soft. Serve warm with your favorite toppings.
Nutritional value (per serving)
| Calories | 410 kcal |
| Protein | 14 g |
| Fat | 11 g |
| Carbohydrates | 63 g |
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Tips and variations
- Don’t mix the batter for too long: a little texture is fine and helps keep the pancakes lofty.
- If your skillet is truly nonstick, cook without oil for a drier, more even crust.
- For extra fluffiness, replace half the milk with buttermilk and reduce the baking powder to 7–8g.
- Add-ins: blueberries, chocolate chips, orange zest, or cinnamon — fold them in at the very end.
- Storage: keep cooled pancakes in an airtight container for up to 2 days, then reheat in a dry skillet or toaster.
FAQ
Why do pancakes turn out flat and dense?
Most often the batter has been overmixed or the skillet is too hot. Mix only until combined and cook over medium heat, waiting for bubbles to appear before flipping.
Can milk be replaced?
Yes, buttermilk or plant-based milk both work. With buttermilk, the pancakes will be especially fluffy; with plant-based milk, they’ll be a little less golden but still tender.
Can the batter be made ahead?
It’s best to mix and cook right away. If you need to prepare it in advance, refrigerate for up to 6–8 hours and stir briefly before cooking, without whisking again.