Makes 16 4-inch pancakes.


  • 2 cups (10 ounces) all-purpose flour

  • 3 tbsp sugar

  • 4 tsp baking powder

  • 0.5 tsp baking soda

  • 1 tsp salt

  • 2 large eggs

  • 0.25 cup + 1 tsp vegetable oil

  • 1.5 cups milk

  • 0.5 tsp vanilla extract


  • Batter

    • Whisk flour, sugar, baking powder, baking soda, and salt together.

    • Whisk eggs and 0.25 cup oil in second bowl until well combined.

    • Whisk milk and vanilla into egg mixture.

    • Add egg mixture to flour mixture and stir gently until just combined (it should remain lumpy with a few streaks of flour).

    • Let it sit for 10 minutes before cooking.

  • Cooking

    • Heat 1/2 tsp oil in a nonstick pan over medium-low heat until shimmering. Using a paper towel, carefully wipe oil around pan, leaving a thin film on the bottom and sides of the pan.

    • Drop 1 tbsp batter in center of pan. If the pancake is pale golden brown after 1 minute, the pan is ready. If not, adjust heat accordingly

    • Using quarter-cup measuring cup, portion batter into pan, leaving space between them. If necessary, gently spread batter into 4-inch rounds.

    • Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes.

    • Flip them, and continue to cook until second sides are golden brown, 1 to 2 minutes longer.

  • Hold them warm in a 200 degree oven as you cook.

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