In a medium bowl or a large 16 cup capacity liquid measuring cup, whisk together the flour, baking powder, white sugar and salt.
In another large capacity liquid measuring cup, combine 2 1/2 cups of milk, eggs, oil and vanilla. Mix until combined. If you need to, add more milk until the batter reaches desired consistency.
Make a well in the dry ingredients, and pour the egg mixture in. Whisk together until the batter is smooth with only a few flour chunks - it doesn't have to be completely smooth.
If you have a griddle start it heating now on medium heat. I have a cast iron one that I adore, but it takes a while for it to heat up uniformly. If not, heat the largest pan that you have.
To make the pancakes I use a muffin batter scoop, which is called a #8 disher scoop. This is one of my favourite kitchen hacks, that scoop! It measures out muffins, pancakes, extra large cookies, you name it!
Take one scoop of batter and pour onto your already heated griddle, fitting on as many as you can at once. Flip your pancakes when they are slightly bubbled on the surface and golden brown underneath. The key is a medium heat that is ready and raring to go, so they instantly sizzle when you place them on the surface, but not so hot they burn.
Continue to cook all of the batter, placing cooked pancakes on a covered plate when cooked.
Homemade Pancakes Recipe
Amount Per Serving
Calories 186Calories from Fat 63
% Daily Value*
Saturated Fat 4g20%
Vitamin A 255IU5%
* Percent Daily Values are based on a 2000 calorie diet.
All calories and info are based on a third party calculator and are an estimate. Actual nutritional info will vary with brands used, your measuring methods etc.