Belgian Pancakes
Start your morning on a delightful note with these fluffy and golden Belgian Pancakes, a recipe that combines simple ingredients and effortless preparation for an unforgettable breakfast or brunch treat. Made with all-purpose flour, baking powder, and a touch of vanilla, these pancakes boast a soft and tender texture with just the right amount of sweetness. Whipped together in under 30 minutes, the batter features frothy eggs, whole milk, and melted butter for a rich and creamy flavor. Lightly golden on the outside and airy on the inside, they’re perfect for dressing up with your favorite toppings—think fresh berries, a dusting of powdered sugar, or a generous drizzle of maple syrup. Easy to make and impossibly delicious, these Belgian Pancakes will become your go-to recipe for special mornings or cozy weekend feasts. Keywords: Belgian Pancakes, fluffy pancakes, easy pancake recipe, breakfast ideas, brunch recipes, vanilla pancakes, homemade pancakes.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1.25 cups whole milk
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons vegetable oil or additional butter, for cooking
Instructions
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Whisk together to ensure the ingredients are well incorporated.
In another bowl, beat the eggs until they are frothy, then add the milk, melted butter, and vanilla extract. Whisk the wet ingredients together until well combined.
Create a well in the center of the dry ingredients and pour the wet mixture into it. Carefully fold the ingredients together using a spatula, until no dry streaks remain. Be cautious not to overmix; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat. Lightly coat the surface with vegetable oil or butter.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until the edges look set and bubbles begin to form in the center, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, another 1-2 minutes.
Transfer the cooked pancakes to a warm platter and cover loosely with foil to keep them warm while you cook the remaining batter.
Serve the pancakes warm, topped with your choice of fresh berries, a sprinkle of powdered sugar, and a drizzle of maple syrup.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.9 g | 31% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 593 mg | 26% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 10.4 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 109 mg | 8% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 178 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
