Add all of the pancakes ingredients into a blender. Then, blend for about 2 minutes until a smooth batter has formed.
Let the batter rest and heat a cast-iron skillet or non-stick pan over medium heat. If necessary, add oil or butter to the pan so pancakes do not stick.
Next, use a ladle or measuring cup to add around ¼ cup of batter per pancake to the pan. Cook each pancake 3-4 minutes until small bubbles form on the surface of each pancake. The pancakes will start to dry out on top when they are ready to slip. Then, flip each pancake and cook for an additional 1-2 minutes until golden brown. Continue cooking the pancakes until all the batter is used, which should be about 10 pancakes.
Serve the pancakes immediately and top with maple syrup, fresh berries, or the topping of your choice. Enjoy!
- Pancakes can be stored in a closed container in the fridge for up to 3 days and in the freezer up to 1 month. However, pancakes are best enjoyed day of for the best fluffy texture. Store between sheets of parchment paper so they do not stick together.
- Leftover pancakes can be reheated in the microwave on on a pan at low heat until warmed throughout.
- This recipe was updated in April 2021 to call for 1 ¾ cup AP flour vs. 1 ½ cup AP flour and an additional ¼ teaspoon baking powder for fluffier pancakes. I also removed the 1 teaspoon of vanilla bean paste, but feel free to add it back in if you want!
Serving: 1pancake | Calories: 139kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 208mg | Potassium: 102mg | Fiber: 1g | Sugar: 10g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg