Homemade pancakes, a little breakfast masterpiece, encapsulate the essence of warmth and comfort. Crafted with a simple yet magical blend of flour, eggs, milk, and a dash of baking powder, they emerge from the skillet golden and fluffy. The aroma of sizzling batter fills the kitchen, enticing taste buds with a promise of indulgence. These versatile delights invite creativity in toppings—maple syrup cascading down the edges, a dollop of velvety whipped cream, or a scattering of fresh berries. The symphony of textures, from the outer crispness to the inner pillowy softness, creates a sensory delight that transforms any morning into a sweet, homemade celebration.

I make these pancakes on regular basis. My son is a pancake lover so they are part of our Saturday mornings rituals. This scratch recipe is so easy you should never have to buy box mix again.

Ingredients

• 2 eggs
• 2 Tbsp oil or melted butter
• 2 Tbsp vanilla extract
• 2 Tbsp sugar
•  1 and 1/4 cup milk
• 1/4 t white vinegar mixed with milk before combining with other ingredients (replacement for buttermilk)
• 1 cup flour
• 2 Tbsp baking powder
• Mini chocolate chips (optional)

Directions

Combine in order listed (except chocolate chips) whisking together after adding each ingredient in a medium bowl until well blended. Add a little more milk if too thick or a little more flour if too thin.

Heat cooking surface over medium heat until water sizzles on it.  Pour out pancakes to size desired and add mini-chocolate chips. Flip, cook, and serve with syrup or other toppings.