Perfectly Fluffy Pancakes

When it comes to breakfast, I am an egg girl all the way. However, on rare occasions, I do have a hankering to start my mornings off with something sugary, and nothing does the trick like a few fluffy pancakes. They always satisfy my sweet tooth, but the figurative icing on the cake is how incredibly easy they are to make. A lot of pancake recipes call for oil, melted butter, and sugar which I personally find unnecessary. My go-to batter has only 6 ingredients, takes just minutes to prepare, tastes delicious, and always yields perfectly, pillowy flapjacks.

INGREDIENTS

• All Purpose Flour [ 1 Cup ] 
• Baking Powder [ 2 Teaspoons ] 
• Salt [ 1/4 Teaspoon ]
• Milk [ 1 Cup ]
• Eggs [ 1 ]
• Vanilla Extract [ A few splashes ]
  ——————————————-
• A Quality Grass Fed Salted Butter [ To coat the pan & to top your pancakes ]
• 100% Pure Maple Syrup [ To drizzle over your pancakes ]
• Powdered Sugar [ To sprinkle over your pancakes ]

TOOLS

• Large Mixing Bowl
• Measuring Cups & Spoons
• Whisk
• Skillet / Nonstick Pan / Flat Top Griddle
• Ladle
• Spatula

YIELD

This recipe makes 5-6 medium sized, thick pancakes.  Simply double the recipe to make more.

EXTRAS

Feel free to add berries, chocolate chips, bananas, or any other goodies to your pancake batter. My favorite done-up pancake is definitely blueberry lemon. All you need to create this fancy flapjack are some ripe berries, freshly grated zest, and a splash of fresh lemon juice. Just fold these three ingredients into your batter and voila!

Step One

Have fun! 

Step Two

Pour all of the dry ingredients (flour, baking powder, and salt) into your bowl. Whisk to combine.

Step Three

Add all of your wet ingredients (egg, milk, & vanilla extract) into the bowl. Once again, whisk to combine. Make sure everything is incorporated well, but take care not to overmix the batter in order to keep your pancakes nice and fluffy. Small lumps are perfectly fine!

Fun Fact: When I don’t have milk in the house, I oftentimes use a blend of Half & Half + H₂O – usually 2/3 cup dairy to 1/3 cup water. The pancakes taste the exact same whenever I make this swap.

Step Four

Set your batter aside, and prep your cooking station by bringing out your pan, butter, and spatula.

Note: If you are making a large batch of pancakes, grab a baking sheet and turn your oven on to “warm.” Stack your cooked pancakes onto the baking sheet as you make them. Once you’ve used up all the batter and filled your sheet, place the tray in the oven so you can keep the pancakes warm until they’re ready to be served.

Step Five

Melt a good sized pad of butter in your pan over medium heat. Lower the heat bit before ladling a scoop of batter into your pan – about a quarter cup in volume. Spread out the batter with the back of your ladle or measuring cup until your pancake is about 4 to 5 inches in diameter. If you’re using a large pan, you should be able to make two pancakes at a time.

Step Six

It should take about 2 minutes on a medium to low heat for your pancake to crisp on the edge, bubble up, and nicely brown on the first side. Once the rising bubbles start to burst, it’s time to flip.

Step Seven

Carefully, flip the pancake with your spatula, and cook the other side for another 1-2 minutes until both sides are browned to your liking. I like to gently drag or swirl my cooked pancake in the browned butter that’s collected on the edge of the pan for some added yumminess.

Step Eight

Once completely cooked, remove your pancake from the heat. Continue making the rest until you run out of batter. Oh and don’t forget – for each new pancake, add a fresh bit of butter to the pan.

Step Nine

Top your finished pancakes with a pad of butter, a drizzle of real maple syrup, and a dusting of powdered sugar!

Step Ten

Enjoy your tasty creation alongside a nice cup of coffee!