Pin it
These thick, old-school pancakes give me all the cozy, nostalgic vibes from back in the day. They're pillowy soft, smell like warm vanilla, and make mornings feel a little brighter. Everyone in the house digs them—grownups and kids both.
The first time I served these up to friends on a grey rainy Sunday, they literally vanished in minutes. Now we've gotta make them every weekend. It's kind of our little tradition.
Dreamy Ingredients
- 2 cups flour: keeps everything nice and sturdy
- 2 eggs: adds fluff and richness
- 2 1/4 cups whole milk: makes them extra soft
- 1 heaping tablespoon brown sugar: gives that tiny hint of caramel
- 1 teaspoon baking powder: helps them puff up
- 1 teaspoon real vanilla: makes them smell amazing
- Pinch of salt: brings all the flavors together
Step-by-Step Directions
- Cook 'Em Up:
- Heat up a skillet over medium until it's hot. Brush some melted butter or oil around. Pour about a quarter cup of batter right in the middle, spreading it out just a bit. Wait for little bubbles to pop up and the edges to get a bit brown—should take 2 or 3 minutes. Gently flip and cook for another minute or so until golden. Repeat till you're all done.
- Mix the Batter:
- Crack your eggs into a good-sized bowl and whisk till a bit frothy. Toss in all the flour (I sift it so it's smooth), then slowly add milk while stirring. Next, dump in the brown sugar, baking powder, salt, and vanilla. Beat with a hand mixer for 2 minutes tops—you want it looking smooth, no lumps. Let sit 5 minutes so everything blends together real nice.
Vanilla's totally my magic touch with these pancakes. If I've got whole vanilla beans, I'll save them for special mornings, but regular extract totally does the job. That warm smell always takes me back to grandma's kitchen, where she'd whip these up on her old cast iron stove.
Pin it
Keeping & Warming Up
Let your pancakes cool down all the way. Stack them with parchment between each so they don’t stick. Pop the stack into an airtight box and stick it in the fridge for three days tops, or freeze them for up to two months. Warm them up in the microwave for a few seconds, or reheat low and slow in a pan till hot and soft again.
Tasty Twists
Change things up by tossing apple or banana bits right in the batter. Got a sweet tooth? Add chocolate chips or fresh blueberries before you cook. Craving healthy? Swap in some whole wheat flour and go with almond milk instead of regular milk—you won’t miss a thing.
Serving Suggestions
Eat these pancakes warm, dressed up with pure maple syrup, homemade apple sauce, or any fresh fruit hanging around. For brunch guests, set out little bowls of toppings—jam, honey, berries, whipped cream, or some crushed nuts. Melted chocolate always makes the kids go wild.
Frequently Asked Questions
- → How do I keep crêpes from sticking to the pan?
Make sure to oil the hot pan well before pouring in the batter. Cook on medium heat to avoid burning.
- → Can I swap vanilla for something else?
Sure, try lemon zest or a few drops of almond extract for a different flavor twist.
- → How can I make the crêpes fluffier?
Add a bit more baking powder or use slightly less milk to thicken the batter.
- → Can I prepare the batter ahead of time?
Yes, store the batter in the fridge for a few hours. Stir it well before using.
- → What's the best oil for cooking crêpes?
Neutral oils like sunflower or canola work best as they don’t affect the crêpes’ taste.