Perfect pancake recipe without buttermilk

Prep Time 10

Cook Time 7

Batter Rest Time 10

Total Time 27

Servings people

Calories 473kcal

Author Rachel Ballard

2 eggs large
1 1/4 cups milk
2 teaspoons vanilla extract
3 tablespoons butter melted
1 1/2 cups all purpose flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons sugar substitute 1/4 cup malted milk powder for a more "diner style" pancake

In a medium bowl beat the eggs, milk, vanilla and butter. Set aside.
In a small bowl mix the flour, salt, baking powder and sugar (or malted milk) and whisk together.
Pour the flour mixture in to the egg mixture and whisk gently a few times to combine. Stop as soon as no pockets of flour remain. Let batter rest a minimum of 10 minutes or up to overnight in the fridge before cooking.
While the batter rests, pre heat a griddle or non stick pan over medium heat until warm. Grease with butter or flavorless oil and use a test drop of batter to see if the pan is ready. It should sizzle gently.
Using a 1/4 cup of batter, make circles on the pan but don't mash or spread out the batter. It will spread as it cooks.
Reduce heat to medium low and cook pancakes until the edges begin to try and bubbles forming on the surface begin to pop--about 4 to 5 minutes.
Flip the pancakes and cook 1 to 2 more minutes or until the pancakes spring back when pressed in the center.
Serve warm with maple syrup, butter and fruit.