This fluffy pancakes recipe is the result of mixing and matching different pancake recipes from many different sources. It is the result of trying and failing so many times, that I almost declared pancakes as the one breakfast recipe I couldn’t master.
But I persisted, and this recipe is perfect – as perfect as a pancakes recipe can be, because making pancakes does involve frying, and frying is something that each of us needs to play with. It changes depending on your type of stove (gas or electric), on how hot the skillet is, and on how evenly hot you manage to keep it while frying multiple batches.
But the instructions here are as close as it gets to “perfect,” and the result? Truly puffy, fluffy pancakes that are never heavy or dense and that are pleasantly flavored with vanilla.
This recipe makes 16-18 pancakes. The four of us eat 2-3 each, and the remaining freeze very well. The next morning I gently thaw them in the microwave and they’re almost as good as fresh.
2018 update: I now eat a low carb and gluten free diet. Check out my wonderful almond flour pancakes!
Makes 16-18 pancakes
2 cups all purpose flour
1/4 cup sugar
1 teaspoon salt
1.5 tablespoons baking powder (make sure it’s fresh)
1 large egg
2 cups minus one tablespoon reduced fat (2%) milk
2 tablespoons melted butter, slightly cooled
1 tablespoon high quality vanilla extract
Oil for frying
1. In a large bowl, whisk together the flour, sugar, salt and baking powder.
2. In a medium bowl, beat the egg. Add the milk, butter and vanilla, and mix well.
3. Make a well in the center of the dry ingredients. Slowly pour the liquid mixture into the well, gently mixing as you pour, using a fork. DO NOT OVER MIX. Batter should be thick and lumpy.
4. Heat two 12-inch skillets over medium heat for about 4 minutes. Add a little oil to each skillet and brush to coat. Pour 1/4 cup batter onto three spots on each skillet. Cook until large bubbles begin to appear, about 2 minutes. Flip and cook the other side until golden brown, about 1 more minute.
5. Keep the prepared pancakes on a wire rack while you’re making the second batch. This helps them stay fluffy and non-soggy. Some recipes suggest placing them in a 200-degrees oven while you make the second batch, but personally I find this dries them a bit, just enough that they’re not perfect anymore ;).
Serve with warm maple syrup and berries. These fluffy pancakes taste so good that you don’t really need to serve them with butter.