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Ingredients
Whole milk
1 cup
Flour
3/4 cup
Egg
1 large whole
Olive oil
1 tbsp
Baking powder 1/2
tsp
White powdered sugar
1 1/2 tbsp
Vanilla extract
1 1/2 tsp coffee
Peanut butter
1 tbsp, for serving

This vanilla pancake recipe is so easy and after just 20 minutes you will have a huge pile of super soft and delicious pancakes…

Enjoy these very versatile pancakes as is or brush them with a generous pile of your favorite topping for a super comforting breakfast. Believe me, these very delicious pancakes are a huge hit with kids and adults alike!!
How to Make Vanilla Pancakes
Step 1
Carefully break the egg into a separate bowl so you don’t get any pieces of eggshell inside.
Step 2
In a bowl, pour the milk and add the flour on it. Add the egg to the pile of flour. Add olive oil, baking powder, powdered sugar and vanilla to the bowl with a stack of ingredients.
Step 3
Now gradually whisk all the ingredients in the bowl until the mixture is smooth and there are no lumps.
Step 4

Heat a nonstick skillet and brush lightly with olive oil.
Step 5
Pour a ladle of pancake batter into the center of the pan then swirl the pan to spread the batter into a very thin layer. Cook the crepe over low heat for 2 minutes or until the crepe is cooked at the base.
Step 6
Now lift the pancake from the edges using a spatula and loosen it around the edges. Use your hands to lift the pancake very carefully and flip it well. Cook the other side for another 2 minutes until the pancake cooks on the other side as well. Transfer the cooked pancake to a plate and repeat the same process with the rest of the batter.
Step 7
Serve the pancakes hot as is or spread your favorite filling on top, fold it well and enjoy!
Tips
Move your hand in one direction while mixing the ingredients. Make sure there are no eggshells present with the whole broken egg. You can also substitute vanilla extract for vanilla essence in similar amounts.

The pancake batter should be thin and runny.

Cook the pancakes over low heat and flip them carefully as the pancakes will be very soft and can break very easily. Flip only when the base of the pancake appears partially cooked and the edges of the pancake turn light brown. You can also add a pinch or a little more salt to the batter if you like.
Nutrition Information (per serving): 127 calories, 4.5g total fat (1.4g saturated fat, 0.5g polyunsaturated fat, 2.3g monounsaturated fat), 35.1mg cholesterol , 69.1 mg sodium, 88 mg potassium, 16.9 g total carbohydrates (0.4 g fiber foods, 5.1 g sugars), 4 g protein (nutritional information does not include the nutritional value of the additional topping used to serve the pancakes.)