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A stack of six vanilla pancakes topped with butter and syrup, with syrup dripping down the sides and fresh strawberries placed beside the stack.
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4.32 from 48 ratings

Better-Than-Bisquick Vanilla Pancakes

These fluffy vanilla pancakes are made with just 7 ingredients and 3 simple steps—perfect for a cozy, no-mix-needed weekend breakfast!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Baked Goods, Breakfasts
Cuisine: American
Diet: Vegetarian
Keyword: fluffy pancakes, fluffy vanilla pancakes, vanilla pancakes
Diet: Dairy-Free, Vegetarian
Occasion: Birthdays
Time: 30 minutes or less
Servings: 10 pancakes
Author: Sarah Bond

Ingredients

  • 1 ½ cup flour
  • 2 Tbsp white sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 1 ¼ cup milk or plant-based milk, like vanilla soy
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 Tbsp butter or dairy-free alternative

Instructions

  • Stir Dry Ingredients: Stir together 1 ½ cup flour, 2 Tbsp white sugar, 1 Tbsp baking powder, and ½ tsp salt in a large bowl.
    A metal whisk rests in a white mixing bowl filled with flour and sugar, ready for making fluffy vanilla pancakes, on a crumpled white surface.
  • Stir Wet Ingredients: In a separate bowl whisk 1 ¼ cup milk, 1 large egg, and 1 tsp vanilla extract. In a separate bowl, melt 4 Tbsp butter in the microwave, then drizzle it into the milk mixture while whisking (it will solidify; that's okay).
    A metal whisk rests in a bowl filled with a light yellow liquid mixture, possibly eggs and milk for vanilla pancakes, on a crumpled white surface.
  • Combine: Add milk mixture to the flour mixture, stirring until mostly combined (some lumps in the batter is okay, do not over stir). Let rest for about 5 minutes to maximize their fluffiness.
    A bowl of thick, pale vanilla pancake batter with a black spatula resting inside, placed on a crumpled white surface.
  • Cook: Lightly grease or butter a large saute pan and set over medium heat. Once hot, spoon in ¼ cup portions of batter, leaving space between each pancake. Cook for 2 to 3 minutes, until bubbles form on the surface, the edges look set, and the underside is golden brown. Flip and cook another 1 to 2 minutes, until the second side is golden and the pancakes spring back when gently pressed. Adjust heat as needed to keep them from browning too quickly.
    Four golden-brown vanilla pancakes cooking on a gray griddle.
  • Serve: Set oven to 200°F (95°C). Keep cooked pancakes warm by setting on a baking sheet and keeping then in the oven while you finish cooking the rest of the pancakes.
    A stack of thick vanilla pancakes topped with butter, surrounded by strawberries, extra butter cubes, and a small bottle of syrup on a white surface.

Nutrition

Serving: 2pancakes | Calories: 254kcal | Carbohydrates: 35.6g | Protein: 7.1g | Fat: 9.4g | Cholesterol: 56mg | Sodium: 559mg | Potassium: 393mg | Fiber: 1.1g | Sugar: 5.4g | Calcium: 215mg | Iron: 2mg
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