- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt (optional)
- 2 teaspoons ground cinnamon
- 1 cup milk (I use either almond or coconut milk)
- 2 tablespoons vegetable oil
- 1 large egg
- 2 teaspoons pure vanilla extract
- Maple syrup, for serving
- Fruit preserves, for serving
- Fresh fruit, for serving
- Preheat oven to 200 degrees F. Prepare a piece of aluminum foil to place cooked pancakes on, so they can stay warm in the oven while the others are cooking. Sometimes I like them even better after a little time in the oven.
- In a small bowl, stir together flour, sugar, baking powder, salt, and cinnamon. In a large bowl, whisk together milk, oil, egg, and vanilla until fully combined. Add the flour mixture and whisk until combined with very few lumps. It is vitally important to whisk or the batter will be too lumpy.
- Heat a large skillet over medium heat. I use stainless steel, but non-stick or cast iron would also work. When hot, add some vegetable oil and carefully swirl it around to coat the entire pan.
- Spoon 3 heaping tablespoons of batter for each pancake (or more or less depending on the size you want). Do not crowd the pancakes. Cook for 1-2 minutes, until bubble are on the surface of the pancake and starting to burst. Flip the pancakes over and cook for about 1-2 minutes more until light golden brown on both sides. Transfer to foil and place in oven, while cooking the remainder of the batter. Serve as soon as possible with syrup, preserves, and fruit.
Recipe adapted from Everyday Food, September 2006
- Prep Time: 10 mins
- Cook Time: 10 mins