This week I did something crazy and made giant pancakes in Boston. But I also made some classic pancakes for you guys at home.



  • 10 ounces flour

  • 3 Tbsp sugar

  • 4 tsp baking powder

  • ½ tsp baking soda

  • 1 tsp salt

  • 2 large eggs

  • ¼ cup vegetable oil, plus more for the pan

  • 1 ½ cups whole milk

  • ½ tsp vanilla extract (optional)

  • Butter and syrup for serving


  1. In one bowl, combine dry ingredients: flour, sugar, baking powder, baking soda, and salt. Whisk to combine.

  2. In another bowl, combine eggs, vegetable oil, and whole milk. Optional: you can also add ½ teaspoon of vanilla extract here. Whisk to combine.

  3. Combine the two bowls and mix together gently with a rubber spatula. The batter should still be lumpy with a few dry streaks of flour. Don’t overmix the pancakes!

  4. Cover the batter and let it rest at room temperature for 10 minutes.

  5. Heat 1 teaspoon of vegetable oil in a nonstick skillet.

  6. Ladle one scoop of batter into the skillet and cook for a few minutes. Once bubbles appear on the surface and around the edge of the pancake, cook and flip for a few minutes more.

  7. Stack your pancakes up and serve with syrup and butter if desired. Enjoy!