Ingredients
Scale
- 2 cups pancake mix
- 1 cup milk
- 2 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 4 tablespoons butter (for cooking)
- Maple syrup (for serving)
- Colorful sprinkles (optional)
- Whipped cream (optional)
Instructions
- Gather all the ingredients necessary for your pancake stack.
- In a large bowl, mix pancake mix and sugar. In a separate bowl, whisk milk, eggs, and vanilla, then combine the wet and dry ingredients without overmixing.
- Heat a skillet over medium heat and melt butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form, then flip.
- Stack pancakes on a plate, drizzle with syrup, add sprinkles and whipped cream if desired, then serve.
Notes
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in the microwave for 15-20 seconds or over low heat in a skillet.
- These pancakes pair well with fresh fruits or crispy bacon for a delightful breakfast experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 pancakes
- Calories: 300 Kcal
- Sugar: 10g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg