In a mixing bowl, combine the dry ingredients and set aside.
Break the eggs into another bowl and beat well. Mix in the melted butter (make sure its cooled so it doesn't cook the eggs!) the milk and vanilla, and stir well.
Pour the liquid ingredients into the dry ingredients, and combine using a large metal whisk.
Stir only until just combined. Let the batter rest for a few minutes while you heat up a frying pan. With a little melted butter in the pan, pour out about 1/3 to 1/2 cup of batter for each pancake. Flip ‘em once they’re golden brown.
Cover in maple syrup, or blueberry sauce.
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|Serving Size: 1 Serving (477g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 128 (12%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 214.2mg||66 %|
|Sodium 195.4mg||7 %|
|Potassium 657.8mg||17 %|
|Total Carbohydrate 98.8g||29 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 96.4g|
|Protein 20.3g||29 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1029
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