These could also be called “haven’t been to the grocery store in a week and yet these kids still need breakfast” pancakes.
My kids had 4 days off of school last week, which came right after my husband being out of town for 5 days which meant I hadn’t made a grocery store run in a while…and then came the ice and cold, not exactly a motivation to leave the house. Plus, when the kids are home for that long, they tend to eat a LOT.
So, we were out of the frozen pancakes and waffles and cereal that are our usual breakfast go to’s and we’d used up almost all the bread on grilled cheeses and pb&j’s.
But we still had the baking basics so I figured I could make pancakes for breakfast, as long as the ingredients were pretty simple. These pancakes were easy, filling, and had just a touch of sweetness. I happen to adore the taste of vanilla but if it’s not your thing, you can leave it out.
This recipe makes 10 pancakes (and one small 11th one). They were filling enough that they were enough for my family of 5. Though the next time I make these, I might double it and then save the extras for breakfast the next morning.
- 1 1/2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1 egg
- 1 teaspoon vanilla
- 3 tablespoons melted butter
- Combine the dry ingredients in a medium bowl
- In a small bowl, whisk together the milk, egg, and vanilla
- Pour the egg mixture and the melted butter into the dry ingredients and stir until just combined
- Heat your griddle to medium high
- Pour pancake mixture onto hot griddle in 1/4 cup portions.
- Flip when top of pancake is bubbling (about 3-4 minutes) and then allow other side to bake for another 2-3 minutes.
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