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