Ingredients
2 cups all-purpose flour
4 tbsp white sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 eggs (room temperature)
4 tbsp melted butter
1 cup milk (room temperature)
1 tsp vanilla extract
Butter for cooking
Instructions
1. Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
2. In a separate bowl, whisk together the eggs, melted butter, milk, and vanilla extract.
3. Pour the wet mixture into the dry ingredients and gently mix until just combined—do not overmix.
4. Heat a nonstick skillet or griddle over medium heat and lightly butter the surface.
5. Pour 1/4 cup of batter per hotcake onto the skillet. Cook until bubbles form on top and edges look set, about 2–3 minutes.
6. Flip and cook the second side until golden brown, about 1–2 minutes more.
7. Serve warm with butter, syrup, fruit, or your favorite toppings.
Notes
Use room-temperature milk and eggs for fluffier results.
Don’t overmix the batter—lumps are okay!
Freeze leftover hotcakes in a zip bag and reheat in the toaster or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Griddled / Pan-Fried
- Cuisine: American
- Diet: Vegetarian