Fluffy Frank-Style Pancakes

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 2 tablespoons Sugar (granulated)
• 1/2 teaspoon Salt (fine sea salt)
• 2 teaspoons Baking Powder
• 1/4 teaspoon Baking Soda
• 1 cup Milk (whole or 2% works best)
• 2 tablespoons Vegetable Oil (neutral flavor)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Apple Cider Vinegar (creates a buttermilk substitute)
• 1 Egg (large, room temperature)
• 4 tablespoons Whipped Salted Butter (softened, whipped; extra for cooking and topping)
• 1/4 cup Maple Syrup (real amber maple syrup, for serving)

Instructions

1. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, sugar, salt, baking powder, and baking soda until fully combined and no pockets remain.

   Time: PT2M

2. Prepare Wet Ingredients

   In a separate container combine the milk, vegetable oil, vanilla extract, apple cider vinegar, and the egg. Whisk vigorously until the yolk is broken and the mixture is smooth.

   Time: PT2M

3. Fold Wet into Dry

   Make a well in the dry mixture, pour in the wet mixture, and gently fold with the whisk or a rubber spatula about 20‑25 times. Stop when just combined; a few lumps are fine.

   Time: PT1M

4. Preheat the Griddle

   Turn the electric griddle to medium‑high heat (about 375°F). Allow it to heat for 3 minutes.

   Time: PT3M

   Temperature: 375°F

5. Add Butter to Griddle

   Place a heaping dollop of whipped salted butter on the griddle and spread it thinly. Let it melt and turn lightly golden.

   Time: PT1M

   Temperature: 375°F

6. Scoop Batter

   Using a berry spoon (≈1/4 cup) scoop batter onto the griddle, spacing pancakes about 2 inches apart. Do not stir the remaining batter.

   Time: PT5M

   Temperature: 375°F

7. Cook First Side

   Let the pancakes cook until bubbles on the surface pop and the edges look set, about 2 minutes.

   Time: PT2M

   Temperature: 375°F

8. Flip Pancakes

   Using a plastic spatula, slide under the pancake and flip it away from you. Cook the second side for 1½‑2 minutes until golden.

   Time: PT2M

   Temperature: 375°F

9. Keep Warm

   Transfer cooked pancakes to a warm plate and cover loosely with foil while you finish the batch.

   Time: PT1M

10. Serve

    Top each stack with a generous knob of whipped salted butter and drizzle real maple syrup. Enjoy while hot.

    Time: PT1M

Nutrition Facts

Calories

380

Protein

9 g

Carbohydrates

45 g

Fat

16 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour Blend
• Instead of Sugar: Honey, Maple Sugar
• Instead of Salt: Kosher Salt
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Baking Soda: Potassium Bicarbonate
• Instead of Milk: Almond Milk, Soy Milk
• Instead of Vegetable Oil: Canola Oil, Melted Coconut Oil
• Instead of Vanilla Extract: Almond Extract
• Instead of Apple Cider Vinegar: White Vinegar, Lemon Juice
• Instead of Egg: Egg Substitute, Flax Egg
• Instead of Whipped Salted Butter: Unsalted Butter + pinch of salt
• Instead of Maple Syrup: Honey, Pancake Syrup

Equipment Needed

• Mixing Bowl
• Whisk
• Measuring Cups and Spoons
• Electric Griddle or Cast Iron Skillet
• Plastic Spatula
• Berry Spoon (or ice‑cream scoop) (optional)
• Plate for serving

Critical Steps — Do Not Skip

• Do not overmix the batter; stop after just combined.
• Use the vinegar‑milk mixture as a buttermilk substitute.
• Flip pancakes away from you to avoid butter splatter.

Chef Tips from the Video

• Use a berry spoon or 1/4‑cup measure for consistently sized pancakes.
• If you like extra flavor, add a pinch of cinnamon or a handful of fresh blueberries to the batter just before scooping.
• For an even richer taste, substitute half the milk with heavy cream.

Troubleshooting

Storage

Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. Reheat in a toaster or skillet.

Freezer: Freeze pancakes in a single layer, then transfer to a zip‑top bag. Lasts up to 2 months. Reheat directly from frozen.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• The batter can rest for 10‑15 minutes before cooking to improve fluffiness.
• Whipped salted butter can be prepared ahead and kept refrigerated.
• Maple syrup can be stored at room temperature.