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Takeout equivalent: $ per serving
Ingredients
All-purpose flour
$ per cup · prices vary by store
Baking powder
$ per tsp · prices vary by store
Granulated sugar
$ per tbsp · prices vary by store
Salt
$ per tsp · prices vary by store
Milk
$ per cup · prices vary by store
Large eggs
$ per ea · prices vary by store
Butter, melted
$ per tbsp · prices vary by store
Vanilla extract
$ per tsp · prices vary by store
Neutral oil (for the griddle)
$ per tbsp · prices vary by store
Maple syrup
$ per tbsp · prices vary by store
Steps
Whisk the flour, baking powder, sugar, and salt in a large bowl.
In a second bowl, whisk the milk, eggs, melted butter, and vanilla.
Pour the wet mix into the dry and stir until just combined. A few lumps are fine; overmixing makes tough pancakes.
Rest the batter 5 minutes while you heat a griddle or large skillet over medium heat. Brush with the oil.
Scoop 1/4-cup portions of batter onto the griddle. Cook until bubbles pop on the surface and the edges look set, 2-3 minutes.
Flip and cook 1-2 minutes more until golden. Keep warm in a 200°F oven while you repeat with the remaining batter.
Serve with the maple syrup (about 1 tbsp per serving).
Prices are editable estimates, not quotes. Grocery prices vary by store and region. All cost math is computed live from the prices you enter. No invented claims: if a step needs your judgment, it says so.
