Looking for the best every fluffy pancake recipe? Well look no further…I’ve got you covered!
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Every once in a while, I like to make breakfast for dinner. Not only are the meals usually easy to put together, with ingredients we always have on hand, there’s something very comforting when you end your day with a plate of pancakes and eggs instead of beginning it.
(Looking for more options? Here is my recipe index!)
Pancakes may be simple, but we all have different ideas about what makes them delicious.
- Soft and fluffy? Or dense and chewy?
- Plain? Or packed with fruit, chocolate or topped with fresh whipped cream?
- A stack of silver dollar pancakes? Or one giant cake that covers a dinner plate?
I asked my readers to share their go-to recipes, and Emily recommended the Good Old-Fashioned Pancakes found here.
As usual, I made a few changes to the original recipe, in addition to adding the recommended vanilla, as per Emily’s instructions.
Yields 10 pancakes, about 2-1/2" diameter
Soft, fluffy, and totally delicious. These pancakes are my go-to for when we're making them from scratch. Add them to your Sunday morning routine, and the whole family will be thrilled!
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 1 cup Bob’s Red Mill Whole Wheat Pastry Flour
- 1/2 cup all-purpose flour (you can also do all all-purpose)
- 3-1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp white sugar
- 1-1/4 cup vanilla almond milk (any milk would work)
- 1 tsp vanilla extract
- 1/4 cup egg substitute (or 1 egg)
- 1 tbsp butter, melted
- Optional: blueberries, chocolate chips, or anything else you can think of!
Instructions
- In a large bowl, sift together the flours, baking powder, salt and sugar. Make a well in the center and pour in the milk, vanilla, egg and melted butter; mix until smooth.
- Heat a griddle sprayed with non-stick cooking spray over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. ENJOY!
I was so impressed by just how light and fluffy these babies were! I definitely agree that sifting the flour makes a big difference in the “fluff ratio.”
I added blueberries to about half of the pancake batter, and those were by far my favorite out of the bunch.
Try this quick and easy trick to get super light, fluffy pancakes! Click To TweetOn the side, I had somewhere between 1/4 – 1/2 cup Egg Beaters (whatever was left in the carton), which hubby prepared, also mixing in some fresh chives. YUM! And of course, a little ketchup to go on top.
Along with my eggs, I housed four pancakes, drizzled with some light maple syrup, and I enjoyed every.last.bite!
So believe it or not, we actually ate dinner AND finished the dishes all before 6:00. That’s practically unheard of in this house.
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