Thin and Lacy Pancakes

There are no leavening ingredients in these pancakes, so they stay super thin and flat, like a crepe.
  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: about 12 pancakes
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2 cups milk

2 large eggs

4 tablespoons unsalted butter, melted and cooled, plus more for brushing

1/2 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

3 tablespoons sugar

1/4 teaspoon salt

Butter and maple syrup or jam, for serving


  1. Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps.
  2. Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam.
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