Easy Pancakes

• 2 cups all-purpose flour
• 3 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 2 egg
• ¼ cup vegetable oil
• 1 ½ cups milk
• ½ teaspoon vanilla extract
• ½ teaspoon vegetable oil

Preparation

1. Step 1

   0:59
   In a dry bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
2. Step 2

   1:51
   In a separate wet bowl, add the eggs, vegetable oil, milk, and vanilla. Whisk to combine, breaking up the yolks.
3. Step 3

   2:14
   Pour the wet ingredients into the dry ingredients. Whisk just until combined, leaving the batter lumpy. Do not overmix.
4. Step 4 · 10 minutes

   2:52
   Let the batter rest for 10 minutes.
5. Step 5 · 350°F / 177°C

   3:08
   Heat a griddle to 350°F. Add the vegetable oil for the griddle and spread it into an even thin film with a paper towel.
6. Step 6 · 1 minute

   3:45
   Test the griddle temperature by cooking a 1-tablespoon test pancake for about 1 minute until golden. Adjust heat if needed.
7. Step 7 · 2-3 minutes

   4:05
   Portion the batter using a 1/4-cup measure or spring-loaded scoop onto the griddle, smoothing each into a 4-inch round. Cook 6 pancakes at a time for 2-3 minutes until the edges are set and the bottoms are golden brown.
8. Step 8 · 1-2 minutes

   4:52
   Flip the pancakes, keeping the spatula low, and cook 1-2 minutes on the second side until done.
9. Step 9 · 200°F / 93°C

   5:06
   Serve immediately or keep warm in a 200°F oven on a wire rack. Repeat with remaining batter.