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Creamy Vanilla Breakfast Pancakes

Indulge in these delightfully thin and buttery pancakes to start off your morning. Made with unbleached all-purpose flour, eggs, milk, and a hint of vanilla, these delicacies are a cinch to whip up and supremely satisfying. We've also introduced a sweet blueberry sauce to drizzle over, turning your ...
4
35 min
TOTAL TIME
499
CALORIES
$1.01
PER SERVING
Creamy Vanilla Breakfast Pancakes
Ingredients
MAIN
4 SERVINGS
Unbleached All-purpose Flour
1 cup unbleached all-purpose flour
Unsalted Butter
1 tbsp unsalted butter
melted
Sugar
2 tbsp sugar
Salt
1 pinch salt
Eggs
2 whole eggs
Vanilla Extract
1/2 tsp vanilla extract
Butter
butter
for cooking
Milk
1 1/2 cups milk
BLUEBERRY SAUCE
Sugar
1 tbsp sugar
Fresh Blueberries
1 cup fresh blueberries
Directions
MAIN
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
In a bowl, combine the flour, sugar, and salt.
2
Mix in the eggs, one at a time, followed by 1/2 cup of the milk and the vanilla extract, ensuring the mixture is smooth and lump-free.
3
Gradually add the remaining milk, stirring constantly until a thin batter forms.
4
Gently whisk in the melted butter.
5
Preheat a 9-inch non-stick skillet over medium heat and brush it lightly with softened butter.
6
For each pancake, pour a ladle full of batter into the center of the skillet, swirling it to evenly cover the base.
7
Cook until the batter looks set on the top (about 1-2 minutes), then carefully flip the pancake using a spatula and cook for an additional 20 seconds.
8
Transfer the cooked pancake to a warm plate and repeat the process with the remaining batter.
BLUEBERRY SAUCE
9
In a small saucepan, combine the blueberries and sugar.
10
Simmer over low heat for 10-15 minutes, until softened and syrupy.
11
Drizzle the warm blueberry sauce over the pancakes before serving.
Health Info
Macros
42g
CARBS
32g
FAT
10g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
What ingredients do I need to make pancakes?
Do I need to sift the flour?
Can I use a different type of milk, like almond milk or soy milk?
Can I substitute the eggs for something else if I'm vegan?
How do I know when to flip the pancakes?
What's the best way to keep the pancakes warm while I cook the rest of the batter?
What can I add to the batter for extra flavor?
Can I make the batter ahead of time?