Umami Recipes
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Easy Fluffy Pancakes (Spruce Eats)

6 servings


45 minutes

total time


2 cups all-purpose flour

2 tablespoons baking powder

2 eggs

2 cups whole milk

2 tablespoons granulated sugar

1 teaspoons salt

1 teaspoon pure vanilla extract

Optional: 2 tablespoons butter

Optional: maple syrup (to taste)

Optional: 2 cups mixed berries


Gather the ingredients.

Sift or whisk together the flour and baking powder in a large mixing bowl.

In a separate bowl, beat the eggs thoroughly. Stir in the milk, sugar, and salt and mix until the sugar is dissolved. Stir in the vanilla.

Add the wet ingredients to the dry and use a fork to gently and thoroughly combine all of the ingredients. Make sure not to overmix—you'll still see some lumps. Gently break up some of the bigger lumps with your fork, but don't mix for much longer than 20 seconds.

Allow the batter to rest for 10 to 20 minutes. If making bigger batches of pancakes, preheat the oven to 170 F to keep finished pancakes warm while you cook the rest of the batter.

Preheat your griddle to 375 F or heat a nonstick skillet over medium heat.

Once your cooking surface is hot, lightly spray it with cooking spray.

For each pancake, ladle 1/4 cup of batter onto the griddle or pan. Cook until the tops of the pancakes are full of bubbles, the edges are set, and the bottoms are golden brown, about 1 to 2 minutes.

Flip the pancakes and cook until cooked through and beginning to brown on the bottom, about 1 minute more.

Either serve right away or transfer to the oven to keep warm. To serve, top with the optional butter, fruit, and maple syrup , or your choice of toppings.


Serving Size

6 servings (2 pancakes e


246 kcal

Total Fat

5 g

Saturated Fat

2 g

Unsaturated Fat

0 g

Trans Fat



70 mg


900 mg

Total Carbohydrate

41 g

Dietary Fiber

1 g

Total Sugars

9 g


9 g

6 servings


45 minutes

total time
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