Fluffy Pancakes

Instructions

1. 01

   Whisk 2 cups all-purpose flour, 1/4 cup granulated sugar, and 1 tablespoon baking powder together in a medium bowl.

2. 02

   Whisk 1 1/3 cups whole milk, 1/4 cup vegetable oil, 2 large eggs, 1 tablespoon vanilla extract, and 1 1/4 teaspoons kosher salt together in a large bowl until combined (it may not be smooth if using butter). Add the flour mixture and stir with a flexible spatula just until no streaks of flour remain (there will be small lumps, do not overmix). Let sit for 10 minutes.

3. 03

   A few minutes before the batter is ready, heat a griddle or large (12-inch) cast-iron or nonstick frying pan over medium heat. If you want to keep the pancakes warm as you make them, heat the oven to 200ºF.

4. 04

   A few minutes before the batter is ready, heat a griddle or large (12-inch) cast-iron or nonstick frying pan over medium heat. If you want to keep the pancakes warm as you make them, heat the oven to 200ºF.

5. 05

   When the batter is ready, brush the griddle or pan lightly with vegetable oil, or coat lightly with cooking spray. For small pancakes, drop 4 (2-tablespoon) portions of the batter into the pan. For large pancakes, drop 3 (1/4-cup) portions. Cook until bubbles appear on the surface, the edges begin to look dry, and the bottoms are golden-brown, 2 to 2 1/2 minutes. Reduce the heat as needed if the pancakes are browning too quickly.

6. 06

   Slide a flat spatula under each pancake and flip. Cook until the second side is golden-brown, about 2 minutes more. Transfer to a plate, or place on a baking sheet and keep warm in the oven. Repeat cooking the remaining batter, greasing the pan before each batch if needed. Serve with maple syrup and butter.

7. 07

   Storage: The pancakes can be refrigerated in an airtight container for up to 5 days. To freeze, place on a baking sheet with parchment between each layer; freeze until solid, then transfer to a zip-top bag and freeze for up to 2 months. Reheat in a 325ºF oven until warmed through, 5 minutes if refrigerated or 10 minutes if frozen.