Description
Fun and simple individual pancakes that are fluffy and perfect for sharing, great for breakfast or brunch.
Ingredients
Scale
- 2 tablespoons Vegetable Oil
- 4 large Eggs (room temperature)
- 2/3 cup All-Purpose Flour
- 1/2 cup Whole Milk
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Vanilla Bean Paste or Pure Vanilla Extract
- Fresh Berries (optional toppings)
- Jam (optional toppings)
Instructions
- Preheat your oven to 425°F (220°C). Place a muffin tin inside to heat up.
- Whisk together the eggs until well beaten.
- Add the flour, milk, sugar, salt, and vanilla to the eggs. Mix until just combined.
- Carefully remove the hot muffin tin from the oven. Add a bit of vegetable oil to each cup, about 1/2 teaspoon.
- Pour the batter evenly into the muffin tin, filling each cup about halfway.
- Bake for 15-20 minutes, or until the pancakes are puffed and golden.
- Once done, remove from the oven and let them cool slightly before serving.
Notes
These pancakes are best served warm with toppings of your choice. They can be stored in an airtight container for up to 3 days in the fridge or frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 186mg