Fluffy Pancakes Recipe
After several tries and many recipes later, I finally found a good ingredient combination to produce those nice, fluffy pancakes we all crave in the morning. I went through several stacks of pancakes – flat ones, dry ones, tastes-of-only-flour ones… But I think this one definitely did it!
Ingredients:
1 ½ cups of flour
3 tablespoons of sugar
2 teaspoons of baking powder
1 teaspoon of salt
1 teaspoon of baking soda
2 eggs
1 cup of milk or buttermilk
2 tablespoons of melted butter
1 teaspoon of vanilla extract
Directions:
In one bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In another bowl, whisk room temperature eggs until fluffy. Then add milk, melted butter, and vanilla extract and stir until well combined.
Pour your wet mixture into your flour mixture and gently whisk or stir together. DO NOT OVER MIX. A few lumps in your batter are good and will help in giving you fluffy pancakes. If you over mix, you risk ending up with flat, thin, pancakes.
Heat a pan or griddle using medium to low heat and grease with cooking spray or butter if you prefer. I would recommend using an ice cream scoop to pour the batter onto the pan. I find it easier to use and your pancakes come out more uniform in size. When the surface of your pancake starts bubbling and its sides are dry, it is ready to be flipped! Transfer your cooked fluffy pancakes to a plate and spread a bit of butter on them.
| Makes 8-10 pancakes
Note: There is always a question on whether or not to leave the batter to rest for a couple of minutes either at room temperature or in the refrigerator. After some failed pancakes, I discovered it is better to use the batter right after you made it and not leave it standing. If you do not use it quickly, the air bubbles made by the baking powder and baking soda reacting to the liquids, will diminish and your pancakes will not rise and have that fluffiness.