There’s practically nothing more perfect than a lazy Sunday of waking up late and enjoying a stack of scrumptious pancakes. You could just add water to a mix, but why do that when this recipe is so simple and so delicious? Unlike traditional pancakes, this recipe has a hint of vanilla, which brings a subtle sweetness and flavor to these incredibly fluffy and scrumptious pancakes.
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
3 tablespoons Organic Valley butter, melted
1 1/4 cups Organic Valley Whole milk
1 teaspoon vanilla extract
More Organic Valley butter (for the pan)
- Sift together the flour, baking powder, salt, and sugar into a large bowl.
- Whisk the melted Organic Valley butter, egg, and whole milk into the large bowl until combined. Let your batter rest for about 5 minutes.
- Preheat a large skillet over medium-high heat. Butter with about a tablespoon of Organic Valley butter to keep from sticking. Pour batter into the hot skillet, about 1/4 cup of batter for each pancake. Cook for 2 to 3 minutes, until bubbles appear on the sides and center of each pancake. Flip and cook until golden, about 1 to 2 minutes.
For my pancakes, I added blueberries and semi-sweet chocolate chips to them once they were in the skillet. That way, I didn’t have to divide the batters and could easily make ones that were just blueberry or chocolate, or both! I then served them topped with more blueberries and strawberries. Feel free to add in whatever fruits or sweets you desire, or leave them plain and top with some yummy maple syrup.