Fluffy Pancakes
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5.0
9 reviews
Excellent
Fluffy Pancakes
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Light and fluffy pancakes made from scratch are the perfect Sunday morning breakfast!
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Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 ½ cups buttermilk (or sub with regular milk)
- 2 eggs
- 2 tablespoons vegetable oil, plus additional for greasing skillet
Instructions
- In a large bowl, sift together flour, sugar, baking powder and salt.
- In a medium bowl, whisk together buttermilk, eggs and oil. Add wet ingredients to dry ingredients and stir just until combined. Be careful not to over-mix the batter or the pancakes will be tough. At this point, you can fold in any additional ingredients (such as blueberries or chocolate chips), or you can wait to sprinkle the mix-in’s onto individual pancakes once they’re on the griddle.
- Let the batter rest for about 5-10 minutes.
- Place a skillet or griddle over medium-low heat. When the skillet is hot, coat or brush with oil. Measure ¼ cup of batter for each pancake. Cook until bubbles form on top, about 2 minutes. Flip and cook until golden brown, about 1-2 more minutes.
- Continue working in batches to use remaining batter. Keep pancakes warm in a 200 degree F oven for up to 30 minutes while you finish remaining batches.
Notes
- Regular buttermilk (not low-fat) has a very thick texture, which makes a nice, thick batter and yields fluffy, tender, flavorful pancakes. You can substitute with milk, but the batter will be slightly thinner. If your pancake batter looks too runny, add a little bit of flour to reach the perfect consistency. If the batter looks too thick, gradually add more buttermilk or milk until it's a nice, pourable consistency. You're looking for a pancake batter that slowly runs off the spoon -- not too thick, and not too thin.
- Mix-Ins: Each of my boys has a different preference when it comes to pancake add-ins. As a result, I always prepare this base recipe, and then sprinkle the desired mix-in's onto individual pancakes once they're on the griddle. Good options include blueberries, raspberries, strawberries, sliced banana, chocolate chips and rainbow sprinkles.
- Add spices such as a dash of nutmeg or cinnamon for a warm, cozy flavor. A splash of vanilla extract is also delicious.
- Large Batches: This recipe yields approximately 15 pancakes. For a larger batch, double (or triple) all of the ingredients and keep the cooked pancakes warm in a 200 degree F oven while you finish the remaining batter.
- Whole Wheat Pancakes: Swap out half of the all-purpose flour and replace it with an equal amount of whole wheat flour. I don't recommend using only whole wheat flour, because the pancakes will be more dense and tough.
Nutrition Information
Show Details
Serving
1pancake
Calories
107kcal
(5%)
Carbohydrates
16g
(5%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Cholesterol
24mg
(8%)
Sodium
190mg
(8%)
Potassium
139mg
(4%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
71IU
(1%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15pancakes
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Serving | 1pancake | |
| Calories | 107kcal | 5% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 190mg | 8% |
| Potassium | 139mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 71IU | 1% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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